Burritos de legumbres recipe

Burritos de Legumbres recipe

This article was published by: Matthew

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Ingredients:

1 bunch scallions, cut into 1/2-inch pieces

2 zucchini, cut in half, then sliced 1/2 inch thick

1/4 pound mushrooms, sliced

1 cup small broccoli florets

1 leek, washed and sliced, or 1 small onion, coarsely chopped

3/4 cup water

1/8 cup packed chopped fresh cilantro (optional)

One 7-ounce can Mexican green sauce

1 Tablespoon cornstarch, mixed with 2 Tablespoons water

8 whole-wheat flour tortillas

Fresh salsa (optional)

Instructions:

This was inspired by a wonderful vegetable burrito that I often order at a Mexican restaurant in North Lake Tahoe.

Saute all of the vegetables in 1/2 cup of the water for 5 minutes, until tender-crisp. Add the cilantro, green sauce, and the remaining 1/4 cup water, and mix well. Add the cornstarch mixture. Cook, stirring, until thickened.

Place a line of the vegetable mixture down the center of a tortilla. Add a spoonful of salsa, if desired. Roll up and eat.

Servings:4. Preparation Time:15 minutes. Cooking Time:10 minutes.