Vegetable Garden Burritos

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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

Notes

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Tips

Nutrition Information

Recipe Step Photos

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