Microwave: Vegetable Burritos Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1: Sweet green pepper, chopped
1: Onion, chopped
2: Garlic cloves, minced
1 tsp: Vegetable oil,
1/2 tsp: Ground cumin,
1/2 tsp: Dried oregano,
3: Potatoes, diced [unpeeled for added fibre]
1 cup: Corn kernels,
6 ounce: Bottled taco sauce,
4 large: Flour tortilla,
1/2 cup: Cheddar cheese, shredded
Directions:
In 6-cup casserole, combine green pepper, onion, garlic, oil, cumin
and oregano; microwave, covered, at High for 2-3 minutes or until
onion is softened. Stir in potatoes and 1 tb water; microwave,
covered, at High for 8-10 minutes or until potatoes are tender,
stirring twice.
Stir in corn and taco sauce; microwave, covered, at high for 2-4
minutes or until hot. Let stand for 5 minutes. Add salt and pepper to
taste. Microwave tortillas, uncovered, at High for 30-40 seconds or
until warm. Place on serving plates; top with potato mixture and
cheese. Fold up 1 end, then sides; roll up.
Source: Canadian Living magazine [Oct 94] Presented in an article by
Barb Holland: "Microwave: Tortilla Update"
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
and oregano; microwave, covered, at High for 2-3 minutes or until
onion is softened. Stir in potatoes and 1 tb water; microwave,
covered, at High for 8-10 minutes or until potatoes are tender,
stirring twice.
Stir in corn and taco sauce; microwave, covered, at high for 2-4
minutes or until hot. Let stand for 5 minutes. Add salt and pepper to
taste. Microwave tortillas, uncovered, at High for 30-40 seconds or
until warm. Place on serving plates; top with potato mixture and
cheese. Fold up 1 end, then sides; roll up.
Source: Canadian Living magazine [Oct 94] Presented in an article by
Barb Holland: "Microwave: Tortilla Update"
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp