Vegetable Garden Burritos

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

tablespoon olive or vegetable oil

cup fresh baby carrots, quartered lengthwise

cup sliced fresh mushrooms

small onion, cut into thin wedges

garlic clove, minced

cups fresh broccoli florets

cup frozen corn

(4.5-oz.) can Old El Paso™ Chopped Green Chiles

1/4

cup water

teaspoon chopped fresh oregano leaves

1/2

teaspoon salt

1/8

teaspoon pepper

medium tomato, coarsely chopped

(9 or 10-inch) flour tortillas, heated

oz. (1 cup) shredded Cheddar cheese

cup Old El Paso™ Salsa

1/4

cup light or nonfat sour cream

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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.

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.