Michoacan Vegetable Burritos


  • 2 tablespoons Canola oil
  • 3 medium Roma tomatoes, seeded and sliced lengthwise into strips
  • 1 green and yellow zucchini, diced (1-inch)
  • 2 cups red onion, sliced
  • 1 1/2 tablespoons Serrano peppers, minced
  • 1 cup California Black Ripe Olives, halved
  • 1 cup cooked pinto beans
  • 1/4 51 Epazote* picado, chopped
  • 1/4 51 Queso Fresco, crumbled
  • 4 large high fiber whole wheat tortillas, heated


Heat 1 tablespoon of oil in a large sauté pan over medium-high heat. Add tomatoes and cook for 2-3 minutes until lightly charred. Remove from pan with a slotted spoon and set aside on a clean plate. Heat remaining oil in pan over medium-high heat. Add zucchini, onions and peppers, season with salt to taste and cook for 4-5 minutes until lightly browned and tender. Stir in tomatoes, California Ripe Olives, beans and epazote and cook until heated through. Remove from heat and toss in queso fresco. Place tortillas on a flat surface and fill each with approximately 2 cups of vegetable mixture. Fold in edges and wrap tortilla around filling to completely enclose. Serve immediately.

* Substitute fresh oregano if necessary.

Nutritional Analysis Per Serving: Calories 441, Fat 14g, Cholesterol 8mg, Sodium 877mg, Carbohydrate 61g, Protein 17g, Calories from fat 29%