Yield: 4 Servings
|1||Sweet green pepper; Chopped|
|2||Cloves Garlic; minced|
|1 teaspoon||Vegetable oil|
|½ teaspoon||Ground cumin|
|½ teaspoon||Dried oregano|
|3||Potatoes; diced For added fibre|
|1 cup||Corn kernels|
|6 ounces||Bottled taco sauce|
|4 larges||Flour tortilla|
|½ cup||Cheddar cheese; shredded|
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@...
Date: Tue, 11 Jun 1996 15:20:59 GMT From: beck4@... (Eileen & Bob Holze) MC-Recipe Digest V1 #115
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .