Pepita vegetable burritos

Yield: 6 Servings

Measure Ingredient
1 Pumpkin seed sauce (see recipe)
1 cup Chopped broccoli
1 Med onion, finely chopped (about 1/
2 Cloves garlic, finely chopped
2 tablespoons Oil
1 cup 2x1/4-inch strips yellow squash
1 cup 2x1/4-inch strips zucchini
½ cup Finely chopped red bell pepper
¼ cup Shelled pumpkin seeds, toasted
1 tablespoon Lemon juice
1 teaspoon Ground red chiles
¼ teaspoon Salt
¼ teaspoon Ground cumin
6 Flour tortillas (10 inches in
1 Diameter), warmed

Burritos ("little burros") are a very common use of flour tortillas.

Here the bundles are stuffed with garlicky, tender vegetables and served with a rich pumpkin seed sauce.

Prepare Pumpkin Seed Sauce (See RECIPE). Reserve. Cook broccoli, onion and garlic in oil in 10-inch skillet, stirring frequently, until tender. Stir in remaining ingredients except tortillas. Cook, stirring occasionally, until squash is tender-crisp, about 2 minutes.

Keep warm. Spoon about ½ cup vegetable mixture onto center of each tortilla. Fold one end of tortilla up about 1 inch over mixture. Fold right and left sides over folded end, overlapping. Fold remaining end down. Serve with Pumpkin Seed Sauce.

Posted on GEnie Food & Wine RT Mar 09, 1993 by C.SVITEK [cathy] From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 From: Carl Berger Date: 05-30-96 (22:43)

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