Title: Pepita Vegetable Burritos
Categories: Ethnic
Yield: 6 Servings

1		Pumpkin seed sauce (see recipe)
1	c	Chopped broccoli
1		Med onion, finely chopped (about 1/
2		Cloves garlic, finely chopped
2	tb	Oil
1	c	2x1/4-inch strips yellow squash
1	c	2x1/4-inch strips zucchini
1/2	c	Finely chopped red bell pepper
1/4	c	Shelled pumpkin seeds, toasted
1	tb	Lemon juice
1	ts	Ground red chiles
1/4	ts	Salt
1/4	ts	Ground cumin
6		Flour tortillas (10 inches in
1		Diameter), warmed

Burritos ("little burros") are a very common use of flour tortillas. Here the bundles are stuffed with garlicky, tender vegetables and served with a rich pumpkin seed sauce.

Prepare Pumpkin Seed Sauce (See RECIPE). Reserve. Cook broccoli, onion and garlic in oil in 10-inch skillet, stirring frequently, until tender. Stir in remaining ingredients except tortillas. Cook, stirring occasionally, until squash is tender-crisp, about 2 minutes. Keep warm. Spoon about 1/2 cup vegetable mixture onto center of each tortilla. Fold one end of tortilla up about 1 inch over mixture. Fold right and left sides over folded end, overlapping. Fold remaining end down. Serve with Pumpkin Seed Sauce.

Posted on GEnie Food & Wine RT Mar 09, 1993 by C.SVITEK [cathy]

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

From: Carl Berger Date: 05-30-96 (22:43)

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