Vegetable BurritosLow-Fat

Ingredients

• 4 12 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
• 14 tsp pepper
• 8 8-inch flour tortillas
• 12 c nonfat sour cream
• 1 c chunky salsa divided
• 12 c shredded Cheddar cheese

Directions

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 12 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