Vegetable Burritos(Low-Fat)  
["4 1/2 c. sliced fresh mushrooms (1 lb.)", "1 c. chopped onion", "1 c. chopped green pepper", "2 cloves garlic, crushed", "2 tsp. olive oil", "1 (15 oz.) can kidney beans", "2 Tbsp. finely chopped ripe olives", "1/4 tsp. pepper", "8 (8-inch) flour tortillas", "1/2 c. nonfat sour cream", "1 c. chunky salsa, divided", "1/2 c. shredded Cheddar cheese"]
["Cook mushrooms, onion, green pepper and garlic in olive oil in a large, nonstick skillet over medium high heat, stirring constantly until tender.", "Remove from heat; drain.", "Combine cooked vegetables, drained kidney beans, olives and pepper.", "Spoon about 1/2 cup bean mixture evenly down center of each tortilla. Top with 1 tablespoon sour cream, 1 tablespoon salsa and 1 tablespoon cheese; fold opposite sides over filling.", "Coat a large nonstick skillet or griddle with cooking spray.", "Heat over medium-high heat until hot.", "Cook tortilla, seam side down, 1 minute on each side or until thoroughly heated.", "Top each tortilla with 1 tablespoon salsa."]
["mushrooms", "onion", "green pepper", "garlic", "olive oil", "kidney beans", "olives", "pepper", "flour tortillas", "nonfat sour cream", "chunky salsa", "Cheddar cheese"]