Vegetable Burritos - cooking recipe

Ingredients

4 1/2 cups sliced fresh mushrooms (1 pound)
1 cup chopped onion
1 cup chopped green pepper
2 cloves garlic, crushed
2 teaspoons olive oil
1 (15 ounce) can kidney beans
2 tablespoons finely chopped ripe olives
1/4 teaspoon pepper
8 8-inch flour tortillas
1/2 cup sour cream
1 cup chunky salsa, divided
1/2 cup shredded cheddar cheese (2 ounces)
vegetable oil cooking spray
parsley or cilantro, for garnish

Preparation

Cook first 4 ingredients in oil in a large 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 tbls.
sour cream, 1 tbls salsa, and 1 tbls cheese; fold opposite sides over filling.
Coat a large nonstick skillet or griddle with cooking spray.
Heat over medium-high heat until hot.
Cook tortillas, seam-side down, 1 minute on each side or until thoroughly heated.
Top with 1 tbls salsa.
Garnish with parsley or cilantro if desired.
Yield: 8 servings.