Posted on Thu, Jan. 08, 2009

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RESOLUTION WEEK: VEGGIE BURRITOS

This is a "go-to" dish in our house when we're in the mood for something light. The ingredients and amounts are flexible. Also, if you've got a "go-to" dish, light or otherwise, send it to me at jstumpe@wichitaeagle.com. Tune in to Let's Eat! tomorrow for the last in our week of recipes for New Year's dieters.

Ingredients

Olive oil

1 large onion, thinly sliced

2 bell peppers, red, green, yellow and/or orange, thinly sliced

½ lb. mushrooms, chopped

1 teaspoon minced garlic

Salt and pepper, to taste

Optional seasonings: cumin, chili powder, oregano

8 flour tortillas

Salsa

Optional toppings: freshly chopped cilantro, low-fat sour cream, low-fat shredded cheese

Directions

Heat olive oil in a large skillet or griddle and add vegetables, sauteing 5 to 10 minutes or until all are crisp-tender and aromatic. Season to taste with salt, pepper and optional herbs and spices.

Warm tortillas in microwave or in skillet. Divide filling mixture between tortillas, topping with salsa and optional ingredients. Serve with rice and/or beans.

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