Low-Fat Vegetarian Burritos

• 1 can black beans
• 1 can pinto beans
• 1 can vegetarian chili beans
• 1 green pepper
• 1 yellow pepper
• 1 red pepper
• 1 medium onion
• 2 large or 3 medium garlic cloves
• chunky garden-style pasta sauce
• Feta cheese
• ripe olives, chopped or sliced
• 10 to 12 flour or corn tortillas
• grated low-fat or no-fat Cheddar cheese (approximately 3/4 c.)
• no-fat sour cream
• shredded lettuce and chopped tomatoes

1. Slice peppers in strips lengthwise; discard the stem but use the seeds.
2. Slice onion and separate in rings.
3. Chop garlic. Spray a nonstick skillet with cooking spray and stir-fry until tender.
4. Season lightly with lite salt and creole seasoning. Drain beans and mash with a potato masher until spreadable. Warm tortillas in foil.

black beans, pinto beans, vegetarian chili beans, green pepper, yellow pepper, red pepper, onion, garlic, chunky gardenstyle, cheese, olives, flour, cheddar cheese, sour cream, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=346052 (may not work)