Vegetable Garden Burritos

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

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

Directions

  1. 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. 2 Add tomato; cook, uncovered, 1 to 2 minutes or until water evaporates and mixture is thoroughly heated.
  3. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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