Total Time
33mins
Prep 15 mins
Cook 18 mins

Mushrooms, onion, and kidney beans are a few of the ingredients that make up the fiber-rich filling in these tasty burritos! The recommended amount of fiber for most people is 20 to 35 grams a day.

Ingredients Nutrition

Directions

  1. Cook first 4 ingredients in oil in a large 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 1/2 cup bean mixture evenly down center of each tortilla.
  5. Top with 1 tbls.
  6. sour cream, 1 tbls salsa, and 1 tbls cheese; fold opposite sides over filling.
  7. Coat a large nonstick skillet or griddle with cooking spray.
  8. Heat over medium-high heat until hot.
  9. Cook tortillas, seam-side down, 1 minute on each side or until thoroughly heated.
  10. Top with 1 tbls salsa.
  11. Garnish with parsley or cilantro if desired.
  12. Yield: 8 servings.

Reviews

(6)
Most Helpful

Great combo, Sharon! With all the different flavors and textures, I certainly didn't feel it needed any meat added in. I did add some jalapeno and some corn, as well as chili powder, cumin and oregano. Delicious! Thanks for posting.

pattikay in L.A. April 23, 2008

This was a wonderful meatless dish. I followed recipe exactly but I didn't have any mushrooms. I did use about 1/2 can or Rotel tomatoes with chilis since I had some left over. Let it cook down a little bit and wow!! A new staple in our house. Thanks for a really good Mexican treat which is healthy, too!!

mewmew March 29, 2007

These are great. I used green olives as that's what I had and I can't imagine them without them. The first one was a little dodgey, but all the rest worked perfectly. This will be a regular meal.

auntchelle June 21, 2006

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