Vegetable Burritos with Winter Salsa Recipe
Ingredients
| Vegetable oil | 1 Teaspoon | |
| Onions | 2 , chopped | |
| Garlic | 1 Clove (5gm), minced | |
| 1 sweet green pepper, chopped | ||
| Zucchini | 1 Cup (16 tbs), finley diced | |
| Carrot | 1 Large, grated | |
| Chili powder | 2 Teaspoon | |
| 1 tsp each dried oregano and ground cumin | ||
| 1-1/2 cups Winter Salsa | ||
| Refried beans | 1 Can (10oz) | |
| Flour tortillas | 3 9 inch | |
| Shredded Cheddar cheese | 1/2 Cup (16 tbs) | |
| 1/2 cup plain low-fat yogurt | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In nonstick skillet, heat oil over medium heat; cook onions, stirring occasionally, for 3 minutes.
Add garlic, green pepper, zucchini and carrot; cook, stirring frequently, for 5 minutes.
Stir in chili powder, oregano and cumin; season with salt and pepper to taste.
Set aside.
Stir 3/4 cup (175 mL) of the Winter Salsa into refried beans; season with salt and pepper to taste.
Spread 1/3 cup (75 mL) over each tortilla, leaving 1-inch (2.5 cm) border.
Cover with vegetable mixture.
Roll up each tortilla and place, seam side down, in lightly greased 13- x 9-inch (3 L) baking dish.
Bake in 400°F (200°C) oven for 15 minutes.
Sprinkle with cheese; bake for 5 minutes longer or until heated through.
Add garlic, green pepper, zucchini and carrot; cook, stirring frequently, for 5 minutes.
Stir in chili powder, oregano and cumin; season with salt and pepper to taste.
Set aside.
Stir 3/4 cup (175 mL) of the Winter Salsa into refried beans; season with salt and pepper to taste.
Spread 1/3 cup (75 mL) over each tortilla, leaving 1-inch (2.5 cm) border.
Cover with vegetable mixture.
Roll up each tortilla and place, seam side down, in lightly greased 13- x 9-inch (3 L) baking dish.
Bake in 400°F (200°C) oven for 15 minutes.
Sprinkle with cheese; bake for 5 minutes longer or until heated through.
Chef
