Vegetable Burritos(Low-Fat) - cooking recipe

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

Preparation

Cook mushrooms, onion, green pepper and garlic in olive oil in a large, nonstick skillet over medium high heat, stirring constantly until tender.
Remove from heat; drain.
Combine cooked vegetables, drained kidney beans, olives and pepper.
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.
Coat a large nonstick skillet or griddle with cooking spray.
Heat over medium-high heat until hot.
Cook tortilla, seam side down, 1 minute on each side or until thoroughly heated.
Top each tortilla with 1 tablespoon salsa.