Burritos

[Guest guest]

* Exported from MasterCook *

 

Spicy Tofu Burritos

 

Recipe By : Bon Appetit, January, 1999

Serving Size : 4 Preparation Time :0:00

Categories : " Post "

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 8-inch flour tortillas

1 tablespoon olive oil

1/2 cup chopped onion

1 1/2 teaspoons ground cumin

1/2 teaspoon turmeric

12 ounces firm tofu (about 2 cups) -- crumbled

1 cup chopped red bell pepper

1 1/2 tablespoons minced seeded jalapeño chili

1 clove garlic -- minced

1/2 cup grated mozzarella cheese -- (about 2 ounces)

1 cup thinly sliced romaine lettuce -- (packed)

6 tablespoons chopped fresh cilantro

4 lime wedges

 

Preheat oven to 350øF. Wrap tortillas in foil. Place in oven until heated

through, about 15 minutes.

 

Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add onion

and saut‚ until golden, about 5 minutes. Add cumin and turmeric; stir 30

seconds. Add tofu, bell pepper, jalapeño and garlic and saut‚ until heated

through, about 3 minutes. Add cheese and stir until melted, about 1 minute.

Season to taste with salt and pepper.

 

Spoon tofu mixture down center of each tortilla, dividing tofu equally. Top

with lettuce and cilantro. Squeeze juice from lime wedges over. Wrap tortilla

around filling and serve.

 

 

MC_Busted by Karen C. Greenlee

 

 

- - - - - - - - - - - - - - - - - -

 

 

Nutr. Assoc. : 0 0 0 0 0 1497 0 0 0 0 0 0 0

 

* Exported from MasterCook *

 

Black Bean & Vegetable Burritos

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Beans

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 10-inch flour tortillas

3/4 cup chopped onion

2 teaspoons vegetable oil

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1 cup chopped red bell pepper

2/3 cup frozen corn kernels -- thawed

1 medium carrot -- coarsely grated

1 2/3 cups canned black beans -- rinsed & drained

1/2 cup Mexican-style stewed tomatoes -- drained

2 teaspoons minced seeded jalapeño chile

8 tablespoons grated Monterey Jack cheese -- (about 2 ounces)

4 tablespoons nonfat sour cream

4 tablespoons chopped fresh cilantro

 

Preheat oven to 350øF. Wrap tortillas in foil. Warm in oven until heated

through, about 15 minutes.

 

Meanwhile, combine onion and oil in large nonstick skillet. Stir over

medium-high heat until onion is golden, about 6 minutes. Add cumin and chili

powder; stir 20 seconds. Add bell pepper, corn and carrot; saut‚ until almost

tender, about 5 minutes. Add beans, tomatoes and jalapeño; bring to simmer.

Season with salt and pepper. remove from heat.

 

Place warm tortillas on work surface. Spoon filling down center, dividing

equally. Top each with 2 tablespoons cheese, then 1 tablespoon each of sour

cream and cilantro. Fold sides of tortillas over filling, forming packages.

Turn each package, seam side down, onto plate.

 

 

 

Bon App‚tit January 1996

 

MC-Busted by Karen C. Greenlee

 

 

- - - - - - - - - - - - - - - - - -

 

 

* Exported from MasterCook *

 

Black Bean Burritos

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Beans

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 15 oz can black beans -- drained

1 tablespoon chili powder

1 tablespoon vegetable oil

1/2 teaspoon dried oregano

1/4 teaspoon ground cumin

1/8 teaspoon salt (optional)

1/4 cup chopped onion

1/4 cup chopped green bell pepper

2 cloves garlic -- minced

1 4 oz can chopped green chiles -- drained

8 8-inch flour tortillas

1 cup shredded Monterey jack cheese

 

Place beans in a bowl and mash to desired consistency. Set aside.

Combine next 5 ingredients in a 1 1/2 quart casserole. Cover with wax

paper and microwave on high for 1 minute. Stir in onion, bell pepper, and

garlic. Cover and microwave on high 1 to 2 minutes or until onion is tender,

stirring after 30 seconds. Add beans and chiles and stir.

Lightly brush one side of each tortilla with water. Stack 4 tortillas and

wrap in wax paper. Microwave on high for 30 to 45 seconds. Repeat procedure

with remaining tortillas.

Spread 1/4 cup bean mixture down center of each tortilla, top each with 2

tablespoons of cheese and roll up. Place in an 11x7x2-inch baking dish. Cover

with damp paper towels and microwave on high for 3 to 4 minutes, rotating dish a

half turn after 1 1/2 minutes.

 

- - - - - - - - - - - - - - - - - -