Cheddar, Bean & Vegetable Burritos

Summary

• Difficulty:
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Yield: Serves: 4

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 green onions or cilantro

Directions

1. 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.
2. 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 green onions. Roll up, cut in half.