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Title: Vegetable Burritos
Categories: Ethnic Vegetable
Yield: 4 Servings
| 1 | Sweet green pepper, chopped | |
| 1 | Onion, chopped | |
| 2 | Garlic cloves, minced | |
| 1 | ts | Vegetable oil |
| 1/2 | ts | Ground cumin |
| 1/2 | ts | Dried oregano |
| 3 | Potatoes, diced [unpeeled for added | |
| 1 | c | Corn kernels |
| 6 | oz | Bottled taco sauce |
| 4 | lg | Flour tortilla |
| 1/2 | c | Cheddar cheese, shredded |
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. Stir in potatoes and 1 tb water; microwave, covered, at High for 8-10 minutes or until potatoes are tender, stirring twice.
Stir in corn and taco sauce; microwave, covered, at high for 2-4 minutes or until hot. Let stand for 5 minutes. Add salt and pepper to taste. Microwave tortillas, uncovered, at High for 30-40 seconds or until warm. Place on serving plates; top with potato mixture and cheese. Fold up 1 end, then sides; roll up.
Source: Canadian Living magazine [Oct 94] Presented in an article by Barb Holland: "Microwave: Tortilla Update"
[-=PAM=-] PA_Meadows@msn.com
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