Chicken and Veggie Baked Burritos

Ingredients

• 1 ¼ cup (300 mL) Healthy Choice Traditional pasta sauce, divided (see below)
• 2 small 6-inch (15 cm) low sodium multigrain flour tortillas
• ½ cup (125 mL) low sodium refried beans
• ½ cup (125 mL) each: shredded carrots and zucchini
• ½ cup (125 mL) diced cooked chicken
• 4 tbsp. shredded cheese (about 1/2 cup/ 125 mL)
• ¼ tsp. (1.25 mL) cayenne pepper (optional)
• 1 tbsp. (15 mL) finely chopped cilantro, for garnish
• ¼ cup (50 mL) guacamole (optional)

Instructions

1. Preheat oven to 375F/190C; place tortillas on working surface.
2. On each tortilla, evenly spread ¼ cup (50 mL) beans; top with ¼ cup (50 mL) each: shredded carrots, zucchini and diced chicken. Top with 1/8 cup (30 mL) Healthy Choice Traditional pasta sauce: roll each tortilla around ingredients and place seam-side down in oven proof baking dish.
3. Top with 1 cup (250 mL) Healthy Choice Traditional pasta sauce and shredded cheese and sprinkle with 1/8 tsp. (.6 mL) cayenne pepper (optional); bake for 20 minutes or until cheese is melted and tortillas are slightly browned.
4. Garnish with freshly chopped cilantro and serve with an optional side of guacamole.

Notes