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Title: Mixed Vegetable Burrito
Categories: Ethnic Vegetarian
Yield: 4 Servings
| 3 | qt | Water |
| 1 | lg | Potato -- diced |
| 2 | sm | Zucchini -- chopped |
| 2 | sm | Yellow squash -- chopped |
| 10 | oz | Frozen corn |
| 3 | Bell pepper (red, yellow & | |
| 1 | Green) -- seeded and | |
| 1 | Chopped | |
| 1 | lg | Tomato -- chopped |
| 1 | sm | Red onion -- minced |
| 3 | tb | Cilantro -- chopped |
| 1 | c | Sour cream, light |
| 1 | ts | Chili powder |
| 1 | Salt and pepper | |
| 12 | oz | Monterey jack cheese -- |
| 1 | Shredded | |
| 4 | Flour tortillas | |
| 1 | Avocado slices |
Preheat the oven to 375. Bring the water to a boil in a covered pot over high heat. Add the potatoes, zucchini, yellow squash, corn and peppers. Return to a boil and cook, uncovered, about 4 minutes, until until the potatoes are just tender. Drain and turn into a bowl. Add the tomato, onion, cilantro, sour cream, chili powder, salt, pepper and 1/2 of the cheese. Toss gently. Taste for seasoning. Arrange the tortillas in a single layer on cookie sheets lined with parchment paper. Spoon 1/4 of the filling into the center of each tortilla. Fold the left side over the filling, then the right side over the left side, barely closing. Carefully turn the burritos seam side down. Sprinkle the burritos with the remaining cheese. Bake about 15 minutes, until the cheese is melted. Serve with additional sour cream and sliced avocado, if desired.
Recipe By : Claire's Corner Copia Cookbook
From: Meg Antczak Date: 06-20 Cooking
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