Microwave: vegetable burritos
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Sweet green pepper, chopped | |
| 1 | Onion, chopped | |
| 2 | Garlic cloves, minced | |
| 1 | teaspoon | Vegetable oil |
| ½ | teaspoon | Ground cumin |
| ½ | teaspoon | Dried oregano |
| 3 | Potatoes, diced [unpeeled for added fibre] | |
| 1 | cup | Corn kernels |
| 6 | ounces | Bottled taco sauce |
| 4 | larges | Flour tortilla |
| ½ | 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@...