Diabetic-Friendly Vegetable Burritos Recipe

About this recipe

A wholesome and flavorful dinner option, these diabetic-friendly vegetable burritos are packed with sautéed vegetables, beans, and a touch of cheese, all wrapped in a warm tortilla. Perfect for a satisfying and healthy meal.

Ingredients

• 125 g White Shimeji Mushroom (Anabe)
• 100 g Sambar Onion Peeled
• 250 g Organically Grown Green Capsicum
• 100 g Garlic - Single Clove
• 500 ml Oleev Extra Light Olive Oil
• 1 kg Rajma Chitra
• 141 g Pam Grilling Grillades Cooking Spray
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 400 g Agapi Protein Greek Yogurt (Natural)
• 100 g Catch Sprinklers - Black Pepper Powder

Instructions

1. 1. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add 4 1/2 cups sliced mushrooms, 1 cup chopped onion, 1 cup chopped green pepper, and 2 minced garlic cloves. Cook, stirring constantly, until the vegetables are tender, about 5-7 minutes.
2. 2. Remove the skillet from heat and drain any excess liquid from the vegetables.
3. 3. In a large bowl, combine the cooked vegetables with 1 cup drained and rinsed kidney beans, 1/4 teaspoon black pepper, and 1 cup chopped bell pepper. Mix well.
4. 4. Spoon about 1/2 cup of the vegetable and bean mixture down the center of each of the 8 whole wheat flour tortillas. Top each with 1 tablespoon greek yogurt, 1 tablespoon chunky salsa, and 1 tablespoon shredded reduced-fat cheddar cheese.
5. 5. Fold the opposite sides of each tortilla over the filling to form a burrito.
6. 6. Coat a large nonstick skillet or griddle with cooking spray and heat over medium-high heat. Place the burritos seam-side down in the skillet and cook for 1 minute on each side, or until thoroughly heated and lightly browned.
7. 7. Serve the burritos warm, topped with an additional tablespoon of chunky salsa if desired.