Garden Style Burritos
|Onion||1 Small, thinly sliced|
|Sliced mushrooms||1⁄2 Cup (8 tbs)|
|Canola oil||1⁄2 Teaspoon|
|Diced green peppers||1⁄2 Cup (8 tbs)|
|Diced zucchini||1⁄2 Cup (8 tbs)|
|Chopped tomatoes||1⁄2 Cup (8 tbs)|
|Chopped broccoli florets||1⁄2 Cup (8 tbs)|
|Packed spinach||1 Cup (16 tbs), chopped (Packed Loosely)|
|Nonfat yogurt||1 Tablespoon|
|Shredded reduced fat cheddar cheese||1⁄2 Cup (8 tbs)|
|Salsa||3⁄4 Cup (12 tbs) (Super)|
|Thinly sliced scallions||1⁄4 Cup (4 tbs) (For Garnish)|
In a 1 1/2-quart casserole, combine the onions, mushrooms, and oil.
Microwave on high for 3 minutes.
Stir in the peppers and zucchini.
Microwave on high for 2 minutes, or until almost tender.
Add the tomatoes and broccoli.
Microwave on high for 2 minutes, or until the broccoli is crisp-tender.
Drain off and discard any liquid.
Add the spinach and yogurt.
Microwave on high for 1 to 2 minutes, or until the spinach is wilted.
To warm the tortillas, microwave each on a plate on high for 15 seconds.
Sprinkle with the Cheddar.
Divide the vegetable mixture among the tortillas.
Roll up and place, seam-side down, on a platter.
Top with the salsa.
Garnish with the scallions.