These easy Mexican-style bean and cheese wraps make a quick and tasty meatless meal.
2 teaspoons butter or margarine
1/3 cup chopped green pepper
1/4 cup sliced green onions
1 (15-ounce) can seasoned chili beans, slightly mashed
4 (10 to 12-inch) flour tortillas
Shredded cheddar cheese
Sliced ripe olives
Thick and chunky salsa
Sliced green onions
- Melt butter in 10-inch skillet until sizzling; add green pepper and 1/4 cup green onions. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (1 to 2 minutes). Stir in chili beans; continue cooking until heated through (3 to 4 minutes).
- To assemble burritos, spread 1/3 cup bean mixture to within 1 inch of edge of tortillas. Top with desired toppings. Fold two opposite sides of tortilla 1 inch toward center. Roll up open end of tortilla toward opposite edge.
- Serve with additional salsa, sour cream and sliced green onions, if desired.
Makes 4 servings.