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Vegetarian burritos grande
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| Artist: |
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| Categories: |
Central American, Entrees, Mexican, North American, South American, Vegetables, Vegetarian |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| | BASTING OIL | | 1/3
| cup | Olive oil | | 3
| | Garlic cloves, minced | | 1
| tbsp | Cilantro, chopped | | 1/2
| tsp | Gumin | | 1/4
| tsp | Red chile flakes, crushed | | 1/4
| tsp | Oregano | | | BURRITO FILLING | | 1
| | Red bell pepper | | 1
| | Green bell pepper | | 1
| | Yellow bell pepper | | 1
| | Anaheim pepper | | 3
| med | Yellow squash | | 1
| large | Red onion, sliced | | 6
| | Flour tortillas | | 3
| cup | Black beans, cooked | | 1/4
| cup | Cilantro, chopped |
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Procedures:
| 1 | Oil: combine all ingredients for basting oil in a small bowl. | | 2 | Cover & set aside at room temperature for at least 2 hours. | | 3 | Filling: cut peppers, bell & chile, along with the squash in half, lengthwise. | | 4 | Remove seeds from the peppers. | | 5 | Using a pastry brush, coat them with the basting oil. | | 6 | Grill under a broiler or on a prepared grill. | | 7 | Baste & turn until tender, about 5 minutes per side. | | 8 | Remove from heat & when cool enough to handle, chop. | | 9 | To assemble: spoon beans slightly off centre on tortilla & top with grilled vegetables & cilantro. | | 10 | Fold & eat. | | 11 | "vegetarian gourmet" spring, 199 |
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