From DN Recipes by David Nagy · Food & Beverage
VEGETABLE BURRITOS (very good, by all accounts!)
Published
VEGETABLE BURRITOS (very good, by all accounts!)
□ 8 (7-inch) flour tortillas
□ 1 med. yellow squash
□ 1 med. zucchini
□ 2 tbsp. salad oil
□ 1 sm. onion, sliced
□ 2 med. cloves garlic, crushed
□ 1 med. carrot, thinly sliced
□ 1 med. green pepper, julienned
□ 1 tsp. ground cumin
□ 1/2 tsp. dried basil, crushed
□ 1/2 tsp. dried oregano, crushed
□ 1/2 tsp. salt
□ 2 plum tomatoes, seeded, chopped
□ 1/2 c. sliced, pitted black olives
□ 1 can (1 lb.) refried beans
□ 2 c. (8 oz.) shredded Monterey Jack
□ 1 med. yellow squash
□ 1 med. zucchini
□ 2 tbsp. salad oil
□ 1 sm. onion, sliced
□ 2 med. cloves garlic, crushed
□ 1 med. carrot, thinly sliced
□ 1 med. green pepper, julienned
□ 1 tsp. ground cumin
□ 1/2 tsp. dried basil, crushed
□ 1/2 tsp. dried oregano, crushed
□ 1/2 tsp. salt
□ 2 plum tomatoes, seeded, chopped
□ 1/2 c. sliced, pitted black olives
□ 1 can (1 lb.) refried beans
□ 2 c. (8 oz.) shredded Monterey Jack
Preheat oven to 425 degrees. Wrap tortillas in foil; bake 10 minutes or until warm. Cut yellow squash and zucchini in half lengthwise; cut halves crosswise into 1/4-inch slices. In large skillet, heat oil over medium heat; saute onion and garlic 3 minutes or until tender. Add yellow squash, zucchini, carrot, pepper, cumin, basil, oregano and salt. Over high heat, cook, stirring, 3 minutes. Add tomatoes. Cook 1 minute; stir in olives.
Assemble burritos. Working with one tortilla at a time (keep remaining tortillas covered), spread 1/2 of each tortilla with 3 tablespoons beans. Top with 1/2 cup vegetables; sprinkle with 1/4 cup cheese. Roll up tortilla, jelly-roll fashion; place seam side down in 13x9x2-inch baking pan. Cover pan with foil; bake 15 minutes. If desired, serve tortillas with salsa, sour cream, avocado slices and sliced black olives.