Pepita vegetable burritos
6 Servings
Ingredients
| Quantity | 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 | |
Directions
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)