Pepper and Onion Burritos

Pepper and Onion Burritos

Vegetarian

Gluten Free

I originally tried this as an enchilada, but when it cooks, it dries out and I didn't think it was so good.  The filling of the enchiladas was so good before being baked, it would be so delicious as burrito stuffing.  I use gluten free tortillas because I'm trying to be gluten free, but regular flour tortillas will work just as well.

Prep time: 30 minutes

Cook time: 10 minutes

Recipe makes 5 burritos

Ingredients:

1 can pinto beans (optional)

1 medium onion, raw

1 medium green pepper, raw

3/4 cup plain low-fat greek yogurt

1 1/2 cup salsa

5 flourless tortillas

1 can diced tomatoes with green chilies

1 4 oz. can of green chilies

2 teaspoons your favorite taco seasoning (mine was provided my lovely Allison!)

1 Tbsp diced fresh garlic

1 cup shredded cheese (either cheddar or mexican queso melting cheese (for Gluten Free, shred your own cheese, as regular packaged shredded cheese has a anti-caking agent that has gluten in it)

1 tsp canola oil

Instructions:

1. In a medium frying pan add canola oil to cover bottom and 1/2 tablespoon of garlic.  Sautee pinto beans (optional), green peppers, and onions until lightly browned.

2. In a mixing bowl mix greek yogurt, 1/2 cup of salsa, rest of garlic and taco seasoning.  Once mixed, add mixture into frying pan with peppers and onions, mix well and set off of heat.

3. Microwave tortillas until they are hot.  Fill each tortilla with about 4 scoops of filling.  Fold and plate burritos.

4.  In a large bowl, mix remaining salsa, can of tomatoes (drained), and green chilies (drained).  Use mixture to cover burritos. Add shredded cheese on top and put in oven on broil until cheese has melted.  Serve.