Vegetarian Southwest: Vegetarian Burrito With Green Chile Sauce

[Guest guest]

Last week we were hiking in New Mexico and visiting grandbabies. I ate

veggie burritos at Little Anitas and at Coyote Cafe. Perhaps this recipe

is similar to what I ate.

 

* Exported from MasterCook *

 

Vegetarian Burrito With Green Chile Sauce

 

Recipe By : Vegetarian Southwest, by Lon Walters, page 85

Serving Size : 8 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Vegetables Sauces And Marinades

 

Amount Measure Ingredient -- Preparation Method

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

***VEGETARIAN BURRITO***

2 tablespoons vegetable oil

1 tablespoon minced garlic

1 cup broccoli florets

1 cup julienned red onion

2 cups seeded and julienned red bell peppers

2 cups seeded and julienned green bell peppers

2 jalapenos -- diced

(the larger the dice the hotter the taste)

2 cups julienned zucchini

(approximately 1/8 x 1/8 x 2 inches)

2 cups julienned yellow squash

1 cup diced plum tomatoes

Salt and pepper -- to taste

8 flour tortillas -- (10-inch)

4 cups shredded Monterey jack cheese

Green Chile Sauce

(see below)

Lettuce -- for garnish

Sour cream -- for garnish

Salsa -- for garnish

***GREEN CHILE SAUCE***

3 1/2 pounds mild to hot green chiles

roasted and peeled and diced

1 pound plum tomatoes -- diced

1 pound yellow onions -- diced

1/2 tablespoon minced garlic

1 1/2 tablespoons coarse salt

1/2 tablespoon cracked black pepper

1 tablespoon dried oregano

5 cups water -- plus

1/4 cup cool water

2 tablespoons cornstarch

 

From Chef James H. Smith, Jr., Carlsbad Tavern, Scottsdale, Arizona

 

Serves 8

 

BURRITO: Preheat oven to 325 degrees.

 

Heat a large skillet, add the vegetable oil, then saute garlic, broccoli,

onion, bell peppers, and jalapenos. Toss frequently until tender. Stir in

zucchini and yellow squash and cook until crisp yet tender, about 3 to 4

minutes. Add tomatoes and cook 1 or 2 minutes more. Season with salt and

pepper.

 

Warm the flour tortillas (a cold burrito may tear when rolled.) Spoon about

1 cup of sauteed vegetables and 1/4 cup shredded cheese in center of

tortilla. Fold bottom end of tortilla up about 1 inch over the

vegetables. Overlap left and right flaps, then roll into a cylinder,

placing the seam side down. Place burritos on an oven-safe platter or

cookie sheet.

 

Cover burritos with Green Chile Sauce and sprinkle with Monterey jack

cheese. Bake for 8 to 10 minutes or until cheese melts. Garnish with

lettuce, sour cream, and salsa. Serve with rice and beans.

 

GREEN CHILE SAUCE: In a 4-quart pot, combine chiles, tomatoes, onions,

garlic, salt, pepper, oregano, and 5 cups of the water. Bring to a boil,

then lower heat to a simmer. Cook, uncovered, for 1 to 11/2 hours. Then

turn the heat up until the sauce comes to a very slow boil,

 

Mix together cornstarch and 1/4 cup cool water to form a slurry. Turn the

heat off under the sauce and immediately and slowly add the. slurry while

stirring rapidly (Failure to turn off heat may result in the cornstarch

scorching the pan.)

 

You should have a smooth, pourable sauce that will stay on top of your

burritos while some of it runs down the sides onto the plate-perfect for

sopping up with tortillas or sopapillas, a truly wonderful New Mexican

tradition.

 

 

 

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