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Garden Style Burritos

Microwaverina's picture
  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
  Flour tortillas 4
  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.

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