Vegetable Burritos

• 4 1/2 cups sliced fresh mushrooms (1 pound)
• 1 cup chopped onion
• 1 cup chopped green pepper
• 2 cloves garlic, crushed
• 2 teaspoons olive oil
• 1 (15 ounce) can kidney beans
• 2 tablespoons finely chopped ripe olives
• 1/4 teaspoon pepper
• 8 8-inch flour tortillas
• 1/2 cup sour cream
• 1 cup chunky salsa, divided
• 1/2 cup shredded cheddar cheese (2 ounces)
• vegetable oil cooking spray
• parsley or cilantro, for garnish

1. Cook first 4 ingredients in oil in a large skillet over medium-high heat, stirring constantly, until tender.
2. Remove from heat; drain.
3. Combine cooked vegetables, drained kidney beans, olives, and pepper.
4. Spoon about 1/2 cup bean mixture evenly down center of each tortilla.
5. Top with 1 tbls.
6. sour cream, 1 tbls salsa, and 1 tbls cheese; fold opposite sides over filling.
7. Coat a large nonstick skillet or griddle with cooking spray.
8. Heat over medium-high heat until hot.
9. Cook tortillas, seam-side down, 1 minute on each side or until thoroughly heated.
10. Top with 1 tbls salsa.
11. Garnish with parsley or cilantro if desired.
12. Yield: 8 servings.

mushrooms, onion, green pepper, garlic, olive oil, kidney beans, olives, pepper, flour tortillas, sour cream, chunky salsa, cheddar cheese, vegetable oil cooking spray, parsley

Taken from www.food.com/recipe/vegetable-burritos-49987 (may not work)