Vegetarian burritos grande

Yield: 6 servings

Measure Ingredient
⅓ cup Olive oil
3 eaches Garlic cloves, minced
1 tablespoon Cilantro, chopped
½ teaspoon Gumin
¼ teaspoon Red chile flakes, crushed
¼ teaspoon Oregano
1 each Red bell pepper
1 each Green bell pepper
1 each Yellow bell pepper
1 each Anaheim pepper
3 mediums Yellow squash
1 large Red onion, sliced
6 eaches Flour tortillas
3 cups Black beans, cooked
¼ cup Cilantro, chopped

BASTING OIL

BURRITO FILLING

OIL: Combine all ingredients for basting oil in a small bowl. Cover & set aside at room temperature for at least 2 hours.

FILLING: Cut peppers, bell & chile, along with the squash in half, lengthwise. Remove seeds from the peppers. Using a pastry brush, coat them with the basting oil. Grill under a broiler or on a prepared grill. Baste & turn until tender, about 5 minutes per side.

Remove from heat & when cool enough to handle, chop.

TO ASSEMBLE: Spoon beans slightly off centre on tortilla & top with grilled vegetables & cilantro. Fold & eat.

"Vegetarian Gourmet" Spring, 1995 Submitted By MARK SATTERLY On 07-26-95

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