A delightful twist on the classic vegetable burrito, these wraps are packed with flavor and easy to prepare.
Heat the olive oil in a large skillet over medium heat.
Ensure the skillet is evenly coated with oil to prevent sticking.
Add the mushrooms, onion, bell pepper, and garlic to the skillet and sauté until tender.
Stir occasionally to ensure even cooking and prevent burning.
Combine the cooked vegetables with the kidney beans, olives, and pepper in a mixing bowl.
Drain the beans and olives well to avoid excess moisture in the filling.
Spoon the filling evenly onto each tortilla, placing it down the center.
Warm the tortillas slightly to make them more pliable for folding.
Top each filled tortilla with sour cream, salsa, and cheese as desired.
Customize the toppings to suit your taste preferences.
Fold the sides of the tortilla over the filling and place seam-side down in a nonstick skillet.
Ensure the seam is secure to prevent the filling from spilling out during cooking.
Cook each wrap for 1 minute on each side until heated through.
Press gently with a spatula to ensure even heating.
Serve the wraps warm, garnished with parsley or cilantro.
For a fresh touch, sprinkle additional herbs just before serving.
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