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Cook'n with Betty Crocker 
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Vegetable Burritos |
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Serves: 4 Print this Recipe4 servings Try this dish especially if you’re trying to cut down on your meat consumption. The beans take the place of meat and provide fiber along with protein. 1 teaspoon vegetable oil 1 large onion, finely chopped (1 cup) 1 medium green bell peppers, finely chopped (1 cup) 1 cup rinsed and drained canned kidney beans 2 teaspoons salt-free herb seasoning 2 tablespoons tomato sauce 4 flour tortillas (8 to 10 inches in diameter) 1 large tomato, finely chopped (1 cup) 1/2 cup shredded mozzarella cheese (2 ounces) 1 cup nonfat plain yogurt 1 cup alfalfa sprouts Heat oven to 350°. Heat oil in 8-inch skillet over medium heat. Cook onion and bell pepper in oil about 5 minutes, stirring frequently, until tender. Place beans, herb seasoning and tomato sauce in blender or food processor. Cover and blend on medium speed about 20 seconds or until smooth. Spread each tortilla with one-fourth of the bean mixture. Top with onion mixture, tomato, cheese, yogurt and sprouts. Roll up tortillas, secure with toothpicks. Place in ungreased rectangular pan, 13x9x2 inches. Bake 10 to 12 minutes or until heated through and cheese is melted. 1 Serving: Calories 290 (Calories from Fat 65); Fat 7g (Saturated 3g); Cholesterol 10mg; Sodium 380mg; Carbohydrate 47g (Dietary Fiber 6g); Protein 16g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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