Vegetable Burritos(Low-Fat) Recipe

Name: Vegetable Burritos(Low-Fat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 c. sliced fresh mushrooms (1 lb.); 1 c. chopped onion; 1 c. chopped green pepper; 2 cloves garlic, crushed; 2 tsp. olive oil; 1 (15 oz.) can kidney beans; 2 Tbsp. finely chopped ripe olives; 1/4 tsp. pepper; 8 (8-inch) flour tortillas; 1/2 c. nonfat sour cream; 1 c. chunky salsa, divided; 1/2 c. shredded Cheddar cheese

Servings: persons

4 1/2 c. sliced fresh mushrooms (1 lb.)
1 c. chopped onion
1 c. chopped green pepper
2 cloves garlic, crushed
2 tsp. olive oil
1 (15 oz.) can kidney beans
2 Tbsp. finely chopped ripe olives
1/4 tsp. pepper
8 (8-inch) flour tortillas
1/2 c. nonfat sour cream
1 c. chunky salsa, divided
1/2 c. shredded Cheddar cheese

1
Cook mushrooms, onion, green pepper and garlic in olive oil in a large, nonstick skillet over medium high heat, stirring constantly until tender.
2
Remove from heat; drain.
3
Combine cooked vegetables, drained kidney beans, olives and pepper.
4
Spoon about 1/2 cup bean mixture evenly down center of each tortilla. Top with 1 tablespoon sour cream, 1 tablespoon salsa and 1 tablespoon cheese; fold opposite sides over filling.
5
Coat a large nonstick skillet or griddle with cooking spray.
6
Heat over medium-high heat until hot.
7
Cook tortilla, seam side down, 1 minute on each side or until thoroughly heated.
8
Top each tortilla with 1 tablespoon salsa.

1065

kcal

Calories

Fat

177

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 1/2 c. sliced fresh mushrooms (1 lb.), 1 c. chopped onion, 1 c. chopped green pepper, 2 cloves garlic, crushed, and more.

Yes, Vegetable Burritos(Low-Fat) falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Burritos(Low-Fat)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions