Vegetable Garden Burritos

Enjoy these veggie burritos made using Green Giant® Niblets® Corn, Old El Paso® green chiles and Salsa, a perfect Mexican dinner - ready in just 25 minutes.

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Servings 4

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ingredients 17
Prep Time 25 min
Total Time 25 min

Ingredients

1: tablespoon olive or vegetable oil

1: cup fresh baby carrots, quartered lengthwise

1: cup sliced fresh mushrooms

1: small onion, cut into thin wedges

1: garlic clove, minced

3: cups fresh broccoli florets

1: cup Green Giant® Niblets® Frozen Corn

1: (4.5-oz.) can Old El Paso® Chopped Green Chiles

1/4: cup water

1: teaspoon chopped fresh oregano leaves

1/2: teaspoon salt

1/8: teaspoon pepper

1: medium tomato, coarsely chopped

4: (9 or 10-inch) flour tortillas, heated

4: oz. (1 cup) shredded Cheddar cheese

1: cup Old El Paso® Salsa

1/4: cup light or nonfat sour cream

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Directions

1 Heat oil in 12-inch skillet over medium-high heat until hot. Add carrots, mushrooms, onion and garlic; cook and stir 1 minute. Add broccoli, corn, chiles, water, oregano, salt and pepper; cover and simmer 4 to 6 minutes or until vegetables are crisp-tender, stirring occasionally.
2 Add tomato; cook, uncovered, 1 to 2 minutes or until water evaporates and mixture is thoroughly heated.
3 Spoon 1/4 of vegetable mixture down center of each warm tortilla. Top each with 2 tablespoons cheese. Roll up each tortilla. Serve with salsa and sour cream.