More Burritos

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* Exported from MasterCook *

 

Lentil Burritos

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Beans

 

Amount Measure Ingredient -- Preparation Method

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1 cup dry lentils

1 small onion -- chopped

1 large green chile or green bell pepper -- chopped

1 cup Cheddar cheese -- grated

8 oz. tomato sauce

1 teaspoon cumin

1 teaspoon salt (optional)

2 teaspoons green taco sauce (or salsa verde)

1 teaspoon cornstarch

6 flour tortillas

sour cream or guacamole for topping

 

Cook lentils per package directions. Meanwhile, in a large skillet, saute

onion and green pepper until onion is soft.

Drain lentils, but save 1 cup of liquid for sauce. Add lentils to skillet

and mix in cheese. Divide mixture between six tortillas and roll up.

To prepare sauce: Combine 1 cup of lentil water and tomato sauce in a

saucepan. Add taco sauce and bring to a boil. Mix cornstarch with a little of

the mixture from saucepan and add to sauce. Cook, stirring constantly, until

hot and thickened. Pour sauce over burritos. Place in a hot oven for a few

minutes to heat thoroughly.

Serve topped with sour cream or guacamole.

 

 

 

 

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* Exported from MasterCook *

 

Veggie Burros

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Mexican/Southwestern

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons vegetable oil

1 onion -- chopped

1 green pepper -- chopped

1 zucchini -- sliced

1 cup broccoli florets

2 carrots -- sliced

1 4 oz. can chopped green chiles

1/2 teaspoon garlic salt

1/8 teaspoon ground cumin

1/4 teaspoon oregano

6 12-inch flour tortillas

1/2 head lettuce -- shredded

1 tomato -- chopped

salsa

sour cream

guacamole

 

Heat oil in a large skillet and saute onion, green pepper, zucchini,

broccoli, and carrots. When vegetables are tender, add chiles and seasonings.

Stir and simmer for 6 minutes. Spoon into warmed flour tortillas and roll

burro-style. Garnish with lettuce, tomato, salsa, sour cream, and guacamole.

 

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* Exported from MasterCook *

 

Wild Mushroom Burritos

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Beans

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon canola oil

4 ounces fresh shitake mushrooms -- sliced

4 ounces fresh oyster or cremini mushrooms -- sliced

4 ounces fresh white mushrooms -- sliced

1 red bell pepper -- seeded & chopped

2 cloves garlic -- minced

1 15 oz can black beans or kidney beans -- rinsed & drained

1 14 oz can corn kernels -- drained

4 whole scallions -- trimmed & chopped

1 teaspoon ground cumin

6 10 inch flour tortillas

3/4 cup light Monterey Jack cheese -- shredded

1 cup tomato salsa

 

In a medium saucepan or large nonstick skillet, heat the oil over medium

heat. Add the mushrooms, bell pepper, and garlic and cook; stirring, until

tender, about 7 minutes. Stir in beans, corn, scallions, and cumin and cook,

stirring, 4 to 6 minutes.

Meanwhile, warm the flour tortillas over a hot burner, skillet, or in

microwave, and place on large serving plates. Spoon the mushroom mixture down

the center of each tortilla. Top each filling with about 2 tablespoons of

cheese; roll the tortillas around the fillings, burrito style. Spoon salsa over

each burrito.

 

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