Vegetable Burritos(Low-Fat)

• 4 1/2 c. sliced fresh mushrooms (1 lb.)
• 1 c. chopped onion
• 1 c. chopped green pepper
• 2 cloves garlic, crushed
• 2 tsp. olive oil
• 1 (15 oz.) can kidney beans
• 2 Tbsp. finely chopped ripe olives
• 1/4 tsp. pepper
• 8 (8-inch) flour tortillas
• 1/2 c. nonfat sour cream
• 1 c. chunky salsa, divided
• 1/2 c. shredded Cheddar cheese

1. Cook mushrooms, onion, green pepper and garlic in olive oil in a large, nonstick 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. Top with 1 tablespoon sour cream, 1 tablespoon salsa and 1 tablespoon cheese; fold opposite sides over filling.
5. Coat a large nonstick skillet or griddle with cooking spray.
6. Heat over medium-high heat until hot.
7. Cook tortilla, seam side down, 1 minute on each side or until thoroughly heated.
8. Top each tortilla with 1 tablespoon salsa.

mushrooms, onion, green pepper, garlic, olive oil, kidney beans, olives, pepper, flour tortillas, nonfat sour cream, chunky salsa, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=518888 (may not work)