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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
cooking spray |
1 teaspoon olive oil |
2 cups sliced mushrooms |
1/2 cup chopped onion |
1/2 cup chopped green bell pepper |
1 garlic clove, pressed |
3/4 cup drained canned no-salt-added kidney beans |
1 tablespoon chopped ripe olives |
1/8 teaspoon black pepper |
4 (8-inch) fat-free flour tortillas |
1/4 cup fat-free sour cream |
3/4 cup salsa, divided |
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese |
Directions:
1. Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add mushrooms and next 3 ingredients; sauté until tender. Drain mixture, and transfer to a bowl. Add beans, olives, and black pepper, stirring well.
2. Spoon one-fourth of bean mixture down center of each tortilla. Top each with 1 tablespoon sour cream, 1 tablespoon salsa, and 2 tablespoons cheese; fold opposite sides over filling.
3. Wipe skillet with a paper towel. Coat pan with cooking spray; place over medium-high heat until hot. Place burritos, seam sides down, in pan; cook 1 minute on each side or until lightly browned. Serve with remaining 1/2 cup salsa.
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