Stir Fried Vegetable Burritos
|Canola oil||2 Teaspoon|
|Sliced mushrooms||1 Cup (16 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Sliced zucchini/Yellow squash||1 Cup (16 tbs)|
|Thinly sliced red bell pepper||1 Cup (16 tbs)|
|Salsa/Picante sauce||1⁄2 Cup (8 tbs)|
|Shredded reduced-fat mexican-blend cheese||2 Ounce (1/2 Cup, Such As Sargento)|
|Canned fat free refried beans||15 Ounce (1 Can)|
|98% fat free flour tortillas||4 (8 Inch Size, Such As Mission)|
1. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and next 3 ingredients; stir-fry 3 minutes. Add salsa; reduce heat to medium-low. Cover and simmer 4 to 5 minutes or until vegetables are tender. Remove from heat; stir in cheese.
2. Heat refried beans in a small saucepan over medium heat. Warm tortillas according to package directions. Spread beans evenly over tortillas; top evenly with vegetable mixture and roll up.