Ingredients:

1 cup chopped zucchini

1 cup chopped red bell pepper

1 cup chopped onion

2/3 cup fat-free refried beans

1/4 teaspoon cumin

1/4 teaspoon chili powder

1/4 teaspoon garlic powder

2 medium-large high-fiber flour tortillas with 110 calories or less

1/3 cup red enchilada sauce

1/3 cup shredded reduced-fat

Mexican-blend cheese

 

Directions:

Preheat oven to 400 F. Spray a baking sheet with nonstick spray. Bring a large skillet sprayed with nonstick spray to medium-high heat. Add zucchini, pepper and onion. Cook and stir until softened, 10 to 12 minutes.

 

In a microwave-safe bowl, thoroughly mix refried beans, cumin, chili powder, and garlic powder. Microwave for 1 minute, or until hot, and stir. Microwave tortillas on a microwave-safe plate for 15 seconds, or until warm.

 

Lay tortillas flat and divide the bean mixture between the bottom halves. Top with cooked veggies. Fold in the sides of each tortilla and tightly roll it up around the filling. Place seam-side down on the baking sheet, side by side.

 

Top with sauce and cheese. Bake until cheese has melted and burritos are hot, 2 to 3 minutes. 

 

Makes 2 servings

 

TF139492