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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Burritos de Verduras (Vegetable Burritos) Recipe

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This recipe for Burritos de Verduras (Vegetable Burritos) is from LISA'S COOKBOOK FAVORITES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp. salad oil
1 large onion - chopped
2 large carrots - thinly sliced
1 clove garlic, minced or pressed
2 1/2 tsp. chili powder
3/4 tsp. each; ground cumin and dry oregano leaves
4 medium-size zucchini - diced
1 green (or) red bell pepper - chopped
1 cup fresh or frozen thawed corn kernels
1 large can (16 oz.) kidney beans - drained & rinsed
12 flour tortillas (7-9 inch diameter)
Garnished; suggestions follow - optional
Directions:
Directions:
Heat oil in a wide frying pan over medium-high heat. When oil is hot, add onion, carrots, garlic, chili powder, cumin, and oregano. Cook, stirring until onion is soft (about 10 minutes). Stir in zucchini, bell pepper, corn, and kidney beans. Cook until zucchini is tender-crisp (7 to 8 minutes). Divide tortillas into 2 stacks. Wrap tortillas in foil and heat for 15 minutes in a 350º oven (or) wrap in plastic and microwave on HIGH (100%) for 30-45 seconds per stack. Spoon filling into tortillas; add garnish, if desired. Lap ends of tortilla over filling and fold sides to center or simply roll up.

Garnishes - Low fat jack cheese, shredded lettuce, and chopped onions.
Personal Notes:
Personal Notes:
Vegetable lovers will applaud the fresh, spicy, and beautiful filling inside these burritos. Offer with Mexican Rice and scrambled eggs for an out-of-the-ordinary brunch.

 

 

 

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