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Vegetable Burritos With Winter Salsa

Chef.at.Home's picture
Ingredients
  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)
Directions

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.
Set aside.
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.

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Baked
Interest: 
Winter
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
5 Minutes

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