• Non-stick cooking spray
• 2 teaspoons olive oil
• 1 red bell pepper, cut into thin strips
• 1 green bell pepper, cut into thin strips
• 2 medium zucchinis, cut into thin strips
• 1 can of Beans (chickpeas are great)
• 4 whole wheat, burrito-size tortillas
• 1 avocado, sliced
SAUCE:
• 1/2 cup fresh salsa
• 1/2 cup fat-free sour cream
Instructions:
1. Mix the sauce ingredients together, then refrigerate.
2. Coat a non-stick pan with cooking spray, then add the olive oil. Over medium-high heat, sauté the peppers and zucchini for about seven minutes.
3. Divide the beans into four portions and spread evenly down the centre of each tortilla.
4. Top each tortilla with a quarter of the veggie mixture, a quarter of the avocado, and three tablespoons of sauce.
5. Fold in the corners of the tortilla and roll into a burrito.
Nutritional Value (For each 248.2 g serving)
Calories: 339.3
Fat: 11 g
Protein: 14 g
Carbs: 55.7 g
Cholesterol: 2.3 mg
Fibre: 12.2 g
(Makes 4 servings)
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