Vegetable Burritos Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
You can keep the skin on,
1 each: Onion, chopped
-the potatoes for added,
2 each: Cloves garlic, minced
-fibre.,
1 t: Vegetable oil,
1 each: Sweet green pepper, chopped
1/2 TSP EACH: GROUND CUMIN,
3 each: Potatoes, diced
Salt and pepper,
1 cup: Corn kernels,
4 large: Flour tortillas,
Taco sauce,
1/2 cup: Shredded cheddar cheese,
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 tbsp 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, then roll up.
Makes 4 servings. Origin: Canadian Living, October 1994. Shared by:
Sharon Stevens, Sept/94.
Submitted By SHARON STEVENS On 09-30-94
Source from luhu.jp
and oregano. Microwave, covered, at high for 2-3 minutes or until
onion is softened. Stir in potatoes and 1 tbsp 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, then roll up.
Makes 4 servings. Origin: Canadian Living, October 1994. Shared by:
Sharon Stevens, Sept/94.
Submitted By SHARON STEVENS On 09-30-94
Source from luhu.jp