Microwaved vegetable burritos

Yield: 4 Servings

Measure Ingredient
1 \N Sweet green pepper, chopped
1 \N Onion, chopped
2 \N Garlic cloves, minced
1 teaspoon Vegetable oil
½ teaspoon Ground cumin
½ teaspoon Dried oregano
3 \N Potatoes, diced [unpeeled 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@...

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