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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 8 |
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Mushrooms, onion, and kidney beans are a few of the ingredients that make up the fiber-rich filling in these tasty burritos! The recommended amount of fiber for most people is 20 to 35 grams a day. Ingredients:
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 |
Directions:
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.
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