Vegetable burritos
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| You can keep the skin on the potatoes for added fibre. | ||
| 1 | each | Sweet green pepper, chopped |
| 3 | eaches | Potatoes, diced |
| 1 | cup | Corn kernels |
| Taco sauce | ||
| 1 | each | Onion, chopped |
| 2 | eaches | Cloves garlic, minced |
| 1 | teaspoon | Vegetable oil |
| Salt and pepper | ||
| 4 | larges | Flour tortillas |
| ½ | cup | Shredded cheddar cheese |
Directions
½ TSP EACH: GROUND CUMIN,
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 tbsp 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, then roll up.
Makes 4 servings. Origin: Canadian Living, October 1994. Shared by: Sharon Stevens, Sept/94.
Submitted By SHARON STEVENS On 09-30-94