| 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.
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