Cheddar, Bean & Vegetable Burritos
Ingredients
- 12 oz. (about 3-1/2 cups) fresh chopped vegetables from the salad bar, such as zucchini, bell peppers, broccoli florets, julienned carrots and sliced mushrooms
- 1/2 cup salsa
- 1/2 tsp. ground cumin
- 1/2 tsp. chili powder
- 1 can (15 oz.) no salt added pinto beans, drained
- 4 (7 to 8-inch) flour tortillas
- 4 slices Sargento® Deli Style Sliced Reduced Fat Medium Cheddar Cheese, diagonally halved
- 1/4 cup chopped cilantro or green onions
Directions
- Heat a large nonstick skillet coated with cooking spray over medium heat. Add vegetables; stir-fry 4 minutes. Stir in salsa, cumin and chili powder; simmer 3 to 4 minutes or until vegetables are crisp-tender. Stir in beans; simmer 1 to 2 minutes or until beans are heated through.
- Wrap tortillas in a large sheet of waxed paper. Heat in microwave oven 30 to 50 seconds or until warmed. Place cheese slices down center of warm tortillas; top with vegetable mixture and cilantro. Roll up, cut in half.
