Vegetable Burritos(Low-Fat)
These low-fat vegetable burritos are a delicious and healthy option, packed with fresh mushrooms, bell peppers, and kidney beans. The combination of flavors, enhanced by tangy salsa and creamy sour cream, makes them perfect for a quick weeknight dinner or a satisfying lunch. Ideal for vegetarians and those seeking lighter fare.
Ingredients
- 4 1/2 c. sliced fresh mushrooms ⓘ
- 1 c. chopped onion
- 1 c. chopped green pepper ⓘ
- 2 cloves garlic ⓘ
- 2 tsp. olive oil ⓘ
- 1 (15 oz.) can kidney beans ⓘ
- 2 Tbsp. finely chopped ripe olives ⓘ
- 1/4 tsp. pepper ⓘ
- 8 (8-inch) flour tortillas ⓘ
- 1/2 c. nonfat sour cream ⓘ
- 1 c. chunky salsa ⓘ
- 1/2 c. shredded Cheddar cheese
Instructions
- Cook mushrooms, onion, green pepper, and garlic in olive oil in a large, nonstick skillet over medium high heat, stirring constantly until tender.
- Remove from heat; drain.
- Combine cooked vegetables, drained kidney beans, olives, and pepper.
- Spoon about 1/2 cup bean mixture evenly down the center of each tortilla.
- Top with 1 tablespoon sour cream, 1 tablespoon salsa, and 1 tablespoon cheese; fold opposite sides over filling.
- Coat a large nonstick skillet or griddle with cooking spray.
- Heat over medium-high heat until hot.
- Cook tortilla, seam side down, 1 minute on each side or until thoroughly heated.
- Top each tortilla with 1 tablespoon salsa.
Tips & Substitutions
For a twist, try adding some cooked quinoa or brown rice to the filling for extra texture and nutrition. If you're short on time, pre-chopped vegetables can be a great shortcut. You can also substitute black beans or pinto beans for kidney beans based on your preference. For a spicier kick, add jalapeños to the mixture or serve with a side of Chili Con Queso.
Serving Suggestions
These vegetable burritos make a satisfying main dish accompanied by a fresh salad or some tortilla chips for crunch. Serve them with additional salsa on the side for dipping. They also pair beautifully with Layered Bean Dip for a fun appetizer spread. Consider topping with avocado slices or fresh cilantro for added flavor.
Storage & Reheating
To store leftovers, place the burritos in an airtight container in the refrigerator for up to 3 days. To reheat, wrap them in a damp paper towel and microwave for about 1-2 minutes, or until heated through. Alternatively, you can reheat them in a skillet over medium heat, turning occasionally until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Burritos(Low-Fat) contains roughly 683 calories, with 37g protein, 109g carbohydrates, and 13g fat. It is an excellent source of dietary fiber (132% of the Daily Value), protein (73% of the Daily Value), and iron (70% of the Daily Value), and a good source of calcium. It also contributes 37g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these burritos ahead of time?
Yes, you can prepare the filling and assemble the burritos a day in advance. Just wrap them tightly in foil or plastic wrap and refrigerate. When ready to serve, simply reheat as directed. This makes them a great option for meal prep or a quick weeknight dinner.
Can I freeze the burritos?
Absolutely! After assembling, wrap each burrito tightly in foil and place them in a freezer-safe bag. They can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and follow the reheating instructions, or bake from frozen at 350°F until heated through.
What can I use instead of sour cream?
If you prefer a non-dairy option, consider using Greek yogurt or a vegan sour cream substitute. You could also blend silken tofu with a splash of lemon juice for a creamy, healthy alternative that will still provide a similar texture and taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).