Veggie Burrito

1 tablespoon canola oil
1 1/2 cups diced eggplant
6 to 8 medium button mushrooms, sliced
6 broccoli florets, preferably blanched
1 medium green or red bell pepper, seeded and diced
1/2 cup corn kernels
1/2 teaspoon ground cumin
1/2 cup shredded low-fat provolone or swiss cheese
2 10 inch flour tortillas, warmed

In a large skillet, heat the oil. Add the zucchini, mushrooms, broccoli, and pepper, and cook over medium heat for 5 to 7 minutes, stirring occasionally, until the vegetables are tender. Reduce the heat to low and stir in the corn and cumin; cook for 2 to 3 minutes more. Remove from heat and quickly blend in the cheese.

Place the warmed tortillas on plate and spoon the vegetables and cheese mixture into the center of each tortilla, forming a log. Wrap the tortillas around the vegetable mixture like a crepe, finishing with the seam side down.



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