Recipes

[Beebee2]

This wonderful recipe is from Sunset magazine; it has been a family favorite for years, maybe decades. It takes awhile to fix - perfect Saturday meal. You need your largest skillet - the deep chicken roaster type works the best. This recipe takes time, but it is not at all difficult, and more than worth the time spent. Be sure to have plenty of colorful condiments to garnish the burritos. I don't serve anything else with them, but do have a lot of condiments.

Cheesy Vegetable Burritos

2 T salad oil
2 cloves garlic, minced
1 large green pepper, seeded and cut into thin strips
2 large tomatoes, peeled and cut into thick wedges
2-1/4-oz. can sliced, ripe olives, drained
1/2 t ground cumin
1 large onion, thinly sliced
1/2 lb mushrooms, sliced
2 medium carrots, sliced thin
4 medium zucchini, cut into 1/2” thick slices
7-oz can diced green chilies
1 t chili powder
1 t salt
1 1/2 c cheddar cheese, shredded
1 1/2 c jack cheese, shredded
8-12 warm flour tortillas

Condiments:
1 c guacamole
sour cream
thinly sliced green onions
roasted sunflower seeds

Heat oil in wide frying pan over medium heat. Add onions and garlic; cook, stirring until soft. Stir in mushrooms, green peppers, carrots, zucchini, tomatoes, chilies, olives, chili powder, salt, cumin and oregano. Bring to a boil; cover, reduce heat and simmer for 10-12 minutes.

Stir half of each cheese into vegetables.

Turn into a shallow baking dish and sprinkle with rest of cheese.

Broil 6" from heat until cheese is melted. Spoon some of the vegetables down center of each tortilla and sprinkle with taco sauce, optional. Roll up to eat. Serve with condiments Serves 6 generously.

Fresh salsa and cilantro are nice with it, too.