| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Mexican |
Vegetables, Mexican, Microwave |
4 |
Servings |
INGREDIENTS
| 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 fibre] |
| 1 |
c |
Corn kernels |
| 6 |
oz |
Bottled taco sauce |
| 4 |
lg |
Flour tortilla |
| 1/2 |
c |
Cheddar cheese, shredded |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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