Name: Vegetable Burritos
Ingredients: 1 c. each: onion and fresh mushrooms, sliced; 2 cloves garlic, minced; 4 c. sliced zucchini; 1 1/2 c. thinly sliced carrots; 1 c. sliced green pepper; 2 c. chopped tomato; 1/4 c. chopped ripe olives; 1 tbsp. seeded, minced jalapeño pepper; 2 (4 oz.) cans chopped green chiles, drained; 1 tsp. chili powder; 1/4 tsp. salt; 1/2 tsp. each: dried whole oregano and ground cumin; 1 c. (4 oz.) shredded Monterey Jack cheese; 1 1/2 c. (6 oz.) shredded 40% less fat Cheddar cheese; 15 (6-inch) warm flour tortillas

Vegetable Burritos

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Vegetable Burritos is an impressive dinner. Made with 1 c. each: onion and fresh mushrooms, sliced, 2 cloves garlic, minced, 4 c. sliced zucchini, 1 1/2 c. thinly sliced carrots and 1 c. sliced green pepper, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.

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👨‍🍳 Instructions

Coat a large Dutch oven with vegetable cooking spray; place over medium-high heat until hot.

Add onion, mushrooms and garlic. Saute until vegetables are tender and all liquid is absorbed.

Add zucchini, carrots, green pepper, tomato, olives and jalapeño pepper; saute, stirring constantly, about 10 minutes or until vegetables are crisp-tender.

Drain vegetables; add green chiles and next 6 ingredients; stir mixture well.

Spoon 1/3 cup vegetable mixture onto each tortilla and fold edges over.