Warm tortillas as package directs.
Heat oil in a large nonstick skillet over medium-high heat. Add onions, squash and bell pepper; sauté 6 minutes or until browned and tender. Stir in chili powder. Cook, stirring, 30 seconds until fragrant. Add spinach by handfuls, adding more as it cooks down. Stir in beans; heat through.
For each burrito: Place a tortilla on work surface. Spoon 1⁄4 the filling over bottom third; sprinkle with 1⁄4 the cheese. Starting at bottom, roll up tightly. Place seam side down on serving platter. Serve with sour cream.
Good with coleslaw.
Calories 352 Fat 8g Saturated fat 3g Cholesterol 15mg
Sodium 794mg Carbohydrate 55g Fiber 7g
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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