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Microwave: vegetable burritos
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| Artist: |
_ |
| Categories: |
Central American, Mexican, Microwave, North American, South American, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| | Sweet green pepper, chopped | | 1
| | Onion, chopped | | 2
| | Garlic cloves, minced | | 1
| tsp | Vegetable oil | | 1/2
| tsp | Ground cumin | | 1/2
| tsp | Dried oregano | | 3
| | Potatoes, diced | | | -[unpeeled for added fibre] | | 1
| cup | Corn kernels | | 6
| oz | Bottled taco sauce | | 4
| large | Flour tortilla | | 1/2
| cup | Cheddar cheese, shredded |
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Procedures:
| 1 | 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. | | 2 | Stir in potatoes and 1 tb water; microwave, covered, at high for 8-10 minutes or until potatoes are tender, stirring twice. | | 3 | Stir in corn and taco sauce; microwave, covered, at high for 2-4 minutes or until hot. | | 4 | Let stand for 5 minutes. | | 5 | Add salt and pepper to taste. | | 6 | Microwave tortillas, uncovered, at high for 30-40 seconds or until warm. | | 7 | Place on serving plates; top with potato mixture and cheese. | | 8 | Fold up 1 end, then sides; roll up. |
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