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Pepita Vegetable Burritos
Nb persons: 6
Yield:
Preparation time:
Total time:
Source: Betty Crocker Southwestern Cooking
| Pumpkin Seed Sauce (page 27) | |
| 1 cup | chopped broccoli |
| 1 medium | onion, finely chopped, (about V2 cup) |
| 2 cloves | garlic, finely chopped 2 tablespoons vegetable oil |
| 1 cup | 2 X 1/4-inch strips yellow squash |
| 1 cup | 2 X 1/4inch strips zucchini |
| 1/2 cup | finely chopped red bell pepper |
| 1 cup | shelled pumpkin seeds, twisted (page 20) |
| 1 tablespoon | lemon juice |
| 1 teaspoon | ground red chiles |
| 1/2 teaspoon | salt |
| 1/2 teaspoon | ground cumin |
| 6 | flour tortillas, (10 inches diameter), warmed |
Prepare Pumpkin Seed Sauce; reserve. Cook broccoli, onion and garlic in oil in 10-inch skillet, stirring frequently, until tender. Stir in remaining ingredients except tortillas. Cook, stirring occasionally until squash is crisp-tender, about 2 minutes; keep warm.
Spoon about 1/2 cup of the vegetable mixture onto center of each tortilla. Fold one end of tortilla up about 1 inch over mixture; fold right and left sides over folded end. overlapping. Fold remaining end down. Serve with Pumpkin Seed Sauce.
6 SERVINGS
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