Veggie and Bean Burrito - Oxygen Magazine

Veggie and Bean Burrito

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Ingredients

Burrito

  • Nonstick cooking spray
  • 2 teaspoons olive oil
  • 1 red bell pepper, cut into thin strips
  • 1 green bell pepper, cut into thin strips
  • 2 medium zucchinis, cut into thin strips
  • 1 can Bush's Best Fat-Free Refried Beans
  • 4 whole wheat, burrito-size tortillas
  • 1 avocado, sliced

Sauce

  • 1/2 cup fresh salsa
  • 1/2 cup fat-free sour cream

Instructions

  1. Mix the sauce ingredients together, then refrigerate.
  2. Coat a nonstick pan with cooking spray, then add the olive oil. Over medium-high heat, saute the peppers and zucchini for about seven minutes.
  3. Divide the refried beans into four portions and spread evenly down the center of each tortilla.
  4. Top each tortilla with a quarter of the veggie mixture, a quarter of the avocado, and three tablespoons of sauce.
  5. Fold in the corners of the tortilla and roll into a burrito.

Nutrients per 242 g serving (Makes 4 servings): Calories: 339, Fat: 11 g, Cholesterol: 2.3 mg, Carbohydrates: 55.7 g, Fiber: 12.2 g, Protein: 14 g

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