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Ingredients:
1 sweet green pepper, chopped
1 onion, chopped
2 garlic cloves, minced
1 tsp vegetable oil
1/2 tsp ground cumin
1/2 tsp dried oregano
3 potatoes, diced [unpeeled for added, fibre]
1 cup corn kernels
6 oz bottled taco sauce
4 large flour tortilla
1/2 cup cheddar cheese, shredded
Instructions:
In 6-cup casserole, combine green pepper, onion, garlic, oil, cumin
and oregano; microwave, covered, at High for 2-3 minutes or until
onion is softened. Stir in potatoes and 1 tb water; microwave,
covered, at High for 8-10 minutes or until potatoes are tender,
stirring twice.
Stir in corn and taco sauce; microwave, covered, at high for 2-4
minutes or until hot. Let stand for 5 minutes. Add salt and pepper to
taste. Microwave tortillas, uncovered, at High for 30-40 seconds or
until warm. Place on serving plates; top with potato mixture and
cheese. Fold up 1 end, then sides; roll up.
Source: Canadian Living magazine [Oct 94] Presented in an article by
Barb Holland: "Microwave: Tortilla Update"
[-=PAM=-] PA_Meadows@msn.com
Servings: 4
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. Sharon Stone
More information:
Open Directory:
Mexican Recipes
Spicy Recipes
Mexico
Microwave: Vegetable Burritos Recipe brought to you by Mexican Recipes To-Go
