Veggie Jack Burritos

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* Exported from MasterCook *

 

Veggie Jack Burritos

 

Recipe By :Betty Crocker, Do-Ahead Holiday, November 1997

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon vegetable oil

2 cups broccoli florets

2 cups sliced mushrooms

1 medium red onion -- sliced

1 medium carrot -- shredded

1 medium zucchini -- shredded

1 clove garlic -- finely chopped

1 cup green salsa

8 flour tortillas (8 to 10 " in diameter)

3 cups shredded Monterey Jack cheese OR Mexican

cheese blend (12 oz)

green or red salsa, if desired

 

Heat oven to 400F> Spray rectangular baking dish, 13x9x2 inches, with cooking

spray.

Heat oil in 10-inch skilllet over medium-high heat. Cook broccoli, mushrooms.

red onion, carrot, zucchini, and garlic in oil 2 to 3 minutes, stirring

frequently, until vegetables are crisp-tender. Stir in 1 cup salsa.

Spoon vegetable mixture onto center of each tortilla. Top with 1/4 cup of the

cheese. Fold one end of tortilla up about 1 inch over mixture, fold right and

left sides over folded end, overlapping. Fold remaining end down. Place seam

side down in baking dish.

Cover and bake 15 to 20 minutes or until hot. Top with salsa and remaining 1

cup cheese. Bake uncovered 5 to 7 minutes or until cheese is melted.

 

 

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Per serving: 40 Calories (kcal); 2g Total Fat; (38% calories from fat); 2g

Protein; 5g Carbohydrate; 0mg Cholesterol; 10mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0