Fresh Vegetable Burritos Recipe


Fresh Vegetable Burritos

Cheesy and flavorful, these simple burritos are packed with fresh veggies including bell peppers, tomatoes and green onions.


  • ¼ cup green onions, chopped
  • 2 medium onions (1 cup), finely chopped
  • 1 cup red bell pepper, finely chopped
  • 1 teaspoon vegetable oil
  • 1 cup kidney beans, cooked and drained
  • (1 cup) cup salsa
  • 2 teaspoons salt-free herb seasoning
  • 6  8-inch flour tortillas
  • 1 large tomato (1 cup), finely chopped
  • ½ cup (2 ounces) shredded fat-free mozzarella cheese
  • 1 ⅓ cups fat-free plain yogurt
  • 1 cup alfalfa sprouts


  1. Heat oven to 350 degrees. Cook onions and bell pepper in oil about 5 minutes, stirring frequently, until tender.
  2. Place kidney beans, salsa and seasoning in blender or food processor. Cover and blend on high speed until well blended.
  3. Spread each tortilla with one-sixth of the bean mixture; top each with one-sixth of the onions, bell pepper, tomato, cheese, yogurt and sprouts.
  4. Roll up tortillas; secure with toothpicks. Place on ungreased 13-by-9-inch pan. Bake 10 to 12 minutes or until hot and cheese is melted. Makes 6 servings.

SEE MORE: Vegetable Recipes


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