May 5, 2016

Veggie Burritos

In honor of Cinco de Mayo, I thought I would share this family favorite recipe!  Buen apetito!

Veggie Burritos

1 Tablespoon olive oil
Veggie Burritos
1 onion, sliced thin
1 carrot, sliced into thin slivers
1 green pepper, sliced thin
1 jalapeno pepper, seeded & minced*
4 oz. can mushrooms, drained
1 cup canned corn, drained
2 garlic cloves, minced
2 Tablespoons fresh cilantro
2 teaspoons dried oregano
1/2 teaspoon kosher salt
2 Tablespoons lime juice
1 1/4 cups cooked rice
3/4 cup Mexican cheese
shredded lettuce
8 flour tortillas for burritos

Cook onion, carrot and green pepper in oil over medium heat until onion is translucent, about 10 minutes.  Add jalapeno pepper, mushrooms, corn, garlic, cilantro, oregano, salt, lime juice and rice.  Cook until heated through.  Add cheese and cook until melted.

Warm up tortillas per package directions.  Add an 1/8 of the mixture down center of tortilla, sprinkle with shredded lettuce and roll up.  Repeat with other tortillas.

Servings:  8 tortillas

*Be careful when cutting up the jalapeno pepper.  Do not touch the seeds (unless you're wearing gloves) as they will irritate your skin.

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