Vegetable Burritos
A Uncategorized recipe with each onion and fresh mushrooms sliced, garlic minced, sliced zucchini. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
12 steps- 1
Coat a large Dutch oven with vegetable cooking spray; place over medium-high heat until hot.
- 2
Add onion, mushrooms and garlic.
each onion and fresh mushrooms sliced(1 c)garlic minced(2 cloves) - 3
Sauté until vegetables are tender and all liquid is absorbed.
- 4
Add zucchini, carrots, green pepper, tomato, olives and jalapeno pepper; sauté, stirring constantly, about 10 minutes or until vegetables are crisp-tender.
sliced zucchini(4 c)thinly sliced carrots(1 1/2 c)sliced green pepper(1 c)chopped tomato(2 c)chopped ripe olives(1/4 c)seeded minced jalapeno pepper(1 tbsp)4 oz cans chopped green chiles drained(2) - 5
Drain vegetables; add green chiles and next 6 ingredients; stir mixture well.
sliced green pepper(1 c)4 oz cans chopped green chiles drained(2) - 6
Spoon 1/3 cup vegetable mixture onto each tortilla and fold edges over.
each onion and fresh mushrooms sliced(1 c)each dried whole oregano and ground cumin(1/2 tsp) - 7
Serve immediately.
- 8
Yield: 15 servings.
- 9
Per Serving: 198 Calories, 6 g.
- 10
Fat (27%), 6 mg.
- 11
Cholesterol and 306 mg.
- 12
Sodium.
Rate this recipe
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Vegetable Burritos
A Uncategorized recipe with each onion and fresh mushrooms sliced, garlic minced, sliced zucchini. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
12 steps- 1
Coat a large Dutch oven with vegetable cooking spray; place over medium-high heat until hot.
- 2
Add onion, mushrooms and garlic.
each onion and fresh mushrooms sliced(1 c)garlic minced(2 cloves) - 3
Sauté until vegetables are tender and all liquid is absorbed.
- 4
Add zucchini, carrots, green pepper, tomato, olives and jalapeno pepper; sauté, stirring constantly, about 10 minutes or until vegetables are crisp-tender.
sliced zucchini(4 c)thinly sliced carrots(1 1/2 c)sliced green pepper(1 c)chopped tomato(2 c)chopped ripe olives(1/4 c)seeded minced jalapeno pepper(1 tbsp)4 oz cans chopped green chiles drained(2) - 5
Drain vegetables; add green chiles and next 6 ingredients; stir mixture well.
sliced green pepper(1 c)4 oz cans chopped green chiles drained(2) - 6
Spoon 1/3 cup vegetable mixture onto each tortilla and fold edges over.
each onion and fresh mushrooms sliced(1 c)each dried whole oregano and ground cumin(1/2 tsp) - 7
Serve immediately.
- 8
Yield: 15 servings.
- 9
Per Serving: 198 Calories, 6 g.
- 10
Fat (27%), 6 mg.
- 11
Cholesterol and 306 mg.
- 12
Sodium.
Rate this recipe
