Crunchy Vegetable Burritos


  • 2 quarts Shredded Raw SweetPotatoes
  • 1 1/2 quarts Chopped Broccoli
  • 1 quart Kidney Beans, drained
  • 3 cups Chopped Tomatoes
  • 1 1/2 cups Sliced Green Onions or Chopped Purple Onion
  • 1 cup Canned Chopped Green Chiles
  • 2 quarts Low-Fat Plain Yogurt
  • 2 cups Low Fat Ranch Dressing
  • 1 tbsp. Chili Powder
  • 1 tbsp. Garlic Powder
  • 2 tsp. Ground Cumin
  • 50 10-inch Flour Tortillas
  • 6 cups Shredded Monterey Jack or Cheddar Cheese


In large bowl, combine first six ingredients. In second bowl, combine yogurt, dressing, chili powder, garlic powder and cumin. Blend well. Pour over vegetables; toss to blend. Lay tortillas flat on counter. Using #8 scoop vegetable mixture in center, top with 2 tbsp. cheese; spread evenly in center of tortilla, leaving 1 1/2 inches at bottom. Fold up bottom of tortilla to cover filling. Fold sides over filling. Cover and serve chilled or heat in microwave on high for 25 seconds to serve warm. If desired, arrange in shallow pan and bake at 350 degrees F. for 5 minutes.