Vegetarian burritos grande
6 servings
Ingredients
| Quantity | 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 |
Directions
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