| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Mexican | Main dish, Mexican, Vegetables | 6 | Servings |
INGREDIENTS
| 1/3 | c | Olive oil |
| 3 | Garlic cloves, minced | |
| 1 | tb | Cilantro, chopped |
| 1/2 | ts | Gumin |
| 1/4 | ts | Red chile flakes, crushed |
| 1/4 | ts | Oregano |
| 1 | Red bell pepper | |
| 1 | Green bell pepper | |
| 1 | Yellow bell pepper | |
| 1 | Anaheim pepper | |
| 3 | md | Yellow squash |
| 1 | lg | Red onion, sliced |
| 6 | Flour tortillas | |
| 3 | c | Black beans, cooked |
| 1/4 | c | Cilantro, chopped |
INSTRUCTIONS
BASTING OIL BURRITO FILLING OIL: Combine all ingredients for basting oil in a small bowl. Cover & set aside at room temperature for at least 2 hours. FILLING: Cut peppers, bell & chile, along with the squash in half, lengthwise. Remove seeds from the peppers. Using a pastry brush, coat them with the basting oil. Grill under a broiler or on a prepared grill. Baste & turn until tender, about 5 minutes per side. Remove from heat & when cool enough to handle, chop. TO ASSEMBLE: Spoon beans slightly off centre on tortilla & top with grilled vegetables & cilantro. Fold & eat. "Vegetarian Gourmet" Spring, 1995 Posted to MealMaster Recipes List, Digest #154 Date: Sun, 02 Jun 1996 17:20:44 -0400 From: Helene Rotondo <Helene.Rotondo@csionline.com>
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