Ingredients
2
tablespoons vegetable oil
1
medium onion, chopped (1/2 cup)
2
medium red or green bell peppers, chopped (about 2 cups)
1 1/2
cups shredded carrots (2 medium)
2
cloves garlic, finely chopped
1
jalapeño chile, seeded, finely chopped
1
teaspoon dried oregano leaves
1
teaspoon ground cumin
1/2
teaspoon salt
2
tablespoons water
1
can (16 oz) vegetarian refried beans
8
flour tortillas (about 10 inch)
2
cups shredded Cheddar, Colby-Monterey Jack cheese blend or Mexican cheese blend (8 oz)
1/3
cup Old El Paso™ Thick ’n Chunky salsa
Preparation
Heat oven to 350°F. In 12-inch skillet, heat oil over medium-high heat. Cook onion in oil about 5 minutes, stirring frequently, until tender. Stir in bell peppers, carrots, garlic, chile, oregano, cumin and salt. Cook 5 minutes, stirring frequently. Stir in water. Reduce heat to low. Cover; cook 5 to 10 minutes or until vegetables are crisp-tender.
Spread about 3 tablespoons refried beans on each tortilla. Spoon about 1/3 cup vegetable mixture and 1/4 cup cheese onto each tortilla. Fold sides up over filling; roll up tortilla. On ungreased large cookie sheet, place burritos, seam sides down, about 1 inch apart. Brush tops and sides with salsa.
Bake 18 to 22 minutes or until thoroughly heated. Serve topped with additional salsa and sour cream, if desired.
