| 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>
A Message from our Provider:
“Awesome: you don’t know the meaning of the word until you meet Jesus”