Vegitarian Burritos
Emily Chalfant
From Sunset magazine 1981!
ingredients
- 2 T. olive oil
- 1 clove garlic, minced
- 1 1/2 T. chili powder
- 3/4 t. cumin
- 3/4 t. oregano
- 1 large onion, chopped
- 2 large carrots, pealed and sliced
- 1/2 c. zuchinni, chopped
- 1 large green peper, chopped
- 8 oz. frozen corn
- 16 oz. kidney beans, drained and rinsed
- salt
- tortillas
- Optional toppings:
- cheddar cheese
- yogurt
- hot sauce
- guacamole
directions
- 1
Over medium heat, sauté onion, carrot, garlic, chili powder, cumin, oregano, and a pinch of salt in olive oil for 10 minutes until soft.
- 2
Add all other vegetables and cook until tender.
- 3
Serve in warm tortillas with miscellaneous toppings.
Source: Gretchen Rist
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