Vegetable Burritos with Winter Salsa
|Vegetable oil||1 Teaspoon|
|Onions||2 , chopped|
|Garlic||1 Clove (5 gm), minced|
|Green pepper||1 , chopped|
|Diced zucchini||1 Cup (16 tbs)|
|Carrot||1 Large, grated|
|Chili powder||2 Teaspoon|
|Dried oregano||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Winter salsa||1 1⁄2 Cup (24 tbs)|
|Refried beans||14 Ounce (1 Can, 398 Milliliter)|
|9 inch flour tortilla||3|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
|Plain low fat yogurt||1⁄2 Cup (8 tbs)|
In nonstick skillet, heat oil over medium heat; cook onions, stirring occasionally, for 3 minutes.
Add garlic, green pepper, zucchini and carrot; cook, stirring frequently, for 5 minutes.
Stir in chili powder, oregano and cumin; season with salt and pepper to taste.
Stir 3/4 cup (175 mL) of the Winter Salsa into refried beans; season with salt and pepper to taste.
Spread 1/3 cup (75 mL) over each tortilla, leaving 1-inch (2.5 cm) border.
Cover with vegetable mixture.
Roll up each tortilla and place, seam side down, in lightly greased 13- x 9-inch (3 L) baking dish.
Bake in 400°F (200°C) oven for 15 minutes.
Sprinkle with cheese; bake for 5 minutes longer or until heated through.