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Vegetable Garden Burritos

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  • 25 min prep time
  • 25 min total time
  • 17 ingredients
  • 4 servings
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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.

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

Steps

  • 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.
  • 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.

Expert Tips

Classic burritos are flour tortillas wrapped around a meat or bean filling.

Monterey Jack cheese or hot pepper Monterey Jack cheese can be used in place of the Cheddar cheese.

Serve vanilla frozen yogurt topped with sliced nectarines or peaches for dessert.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
450
Calories from Fat
160
% Daily Value
Total Fat
18g
28%
Saturated Fat
8g
40%
Cholesterol
35mg
12%
Sodium
1330mg
55%
Total Carbohydrate
55g
18%
Dietary Fiber
8g
32%
Sugars
10g
10%
Protein
18g
18%
% Daily Value*:
Vitamin A
220%
220%
Vitamin C
90%
90%
Calcium
40%
40%
Iron
20%
20%
Exchanges:
3 Starch; 1/2 Fruit; 3 1/2 Other Carbohydrate; 1 Vegetable; 1 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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