Yield: 6 Servings
|1||Pumpkin seed sauce (see recipe)|
|1 cup||Chopped broccoli|
|1||Med onion, finely chopped (about 1/|
|2||Cloves garlic, finely chopped|
|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||Ground cumin|
|6||Flour tortillas (10 inches in|
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)