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@...