| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 6 | Servings | |||
INGREDIENTS
| 8 | Tortillas; * see note | |
| 1 | sm | Yellow onion; chopped |
| 1 | Garlic clove; crushed | |
| 1/4 | c | Water |
| 1/4 | c | Chili peppers, canned; chopped |
| 1/2 | tb | Chili powder |
| 1/2 | ts | Ground cumin |
| 1/4 | ts | Coriander; ground |
| 1 | ds | Cayenne |
| 8 | oz | Tomato sauce; ** see note |
| 1/4 | c | Tomato paste; *** see note |
| 1 | c | Water |
| 1 | sm | Yellow onion; chopped |
| 1/2 | c | Green bell pepper |
| 1/4 | lb | Fresh mushrooms; cleaned & chopped |
| 1/2 | c | Water |
| 1/2 | c | Corn kernels; frozen fresh |
| 1 | c | Zucchini; chopped |
| 1 | ts | Chili powder |
| 1/2 | ts | Ground cumin |
INSTRUCTIONS
SAUCE FILLING Sauce: Saute the onion and garlic in the water for 5 minutes. Add the green chilles and spices, stir, and saute a few minutes. Add the remaining ingredients, mix well, and simmer for 15 minutes. Set aside. Filling: Saute the onion, green pepper, and mushrooms in the water for 5 minutes. Add the corn, zucchini, and spices, saute about 10 more minutes, and set aside. Preheat the oven to 350 degrees. Place about 1/3--1/2 cup filling down the center of each chapati or tortilla and roll up. Spread 1 cup sauce over the bottom of a covered casserole dish. Place the burritos seam-side-down in the casserole. Pour the rest of the sauce over the burritos, cover, and bake for 30 minutes. VARIATION: FOR "CHEESE" BURRITOS, use potato-based Melty Cheese (recipe page 264 in THE MCDOUGALL PROGRAM) instead of the sauce given here... NOTES : * Whole Wheat tortillas. Use Whole wheat torillas in recipe and add to Mastercook's database! ** Low sodium tomato sauce. Use low sodium tomato sauce in recipe and add to Mastercook's database.
A Message from our Provider:
“If we can think and feel and love, our Maker can do all that and more”