VEGGIE
BURRITO PIE
Serves
6
Ingredients:
5 - 10" flour tortillas
4oz feta
1 1/2c mozzarella or cheddar cheese
1 green pepper
1 yam
1 potato
1 red onion
2T olive oil
1T rosemary
Tomato sauce:
1 can of tomato sauce or:
5 tomatoes quartered
1 small onion (minced)
2 cloves garlic (pressed or minced)
2T olive oil
Lemon Cream sauce:
2T lemon juice
1 cup mayonnaise
2 T basil
Slice all vegetables
in the same thickness, toss in the olive oil and rosemary. Roast on
a cookie sheet at 350° for 10 - 20 minutes or until soft. A springboard
pan is the best, but a 10" cake pan works too. Layer the tortilla
with pesto and both types of cheese(save a bit for the top), and 1 type
of vegetable. Rub the top tortilla with olive oil and sprinkle any remaining
cheese. Cover with foil and bake at 350° for 50 - 60 minutes.
Serve by spreading tomato mixture on
the plate, a slice of burrito and pour the lemon cream sauce on and
around.
BEAN
BURRITOS
Serves 6
Fast to make for a fun a delicious meal,
kids love it and never seem to tire of it!
Ingredients:
2 (15 ounce) cans black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, drained
2 teaspoons garlic powder
1 teaspoon ground cumin
1 cup cooked rice
12 (6 inch) flour tortillas, warmed
1 1/2 cup mozzerella cheese, grated
1 cup sour cream
1 cup chopped lettuce or sprouts
In a large skillet, combine the beans, tomatoes, garlic powder and cumin;
heat through. Stir in the rice. Spoon about 1/3 cupful off-center on
each tortilla. Top with cheese and lettuce or sprouts. Fold sides and
ends over filling and roll up. Serve with sour cream.
