VEGETABLE BURRITOS

By jarren

Ingredients

• 2 tbsp vegetable oil
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 250 grams fresh mushrooms, sliced
• 1 large green or red bell pepper, seeded and cut into thin strips
• 2 medium carrots, thinly sliced
• 4 medium zucchini, cut into 1/2" slices
• 2 large tomatoes, cut into 1/2 wedges
• 2 small cans green chilies, diced (mild variety)
• 1/2 cup sliced ripe black olives, drained
• 1 tsp chili powder
• 1/2 tsp each of salt, black pepper, cumin and oregano
• 1 1/2 cups shredded Cheddar cheese
• 1 1/2 cups shredded Monterey Jack cheese
• 8 to 12 warmed wheat flour tortillas
• Salsa
• Sour cream
• Minced green onions
• Roasted sunflower seeds

Details

Servings 4

Preparation

Step 1

Heat oil in wide frying pan or wok over medium heat. Add onion and garlic; cook, stirring often, until soft. Stir in vegetables and spices. Bring to a boil; cover, reduce heat, and simmer for 6 to 8 minutes.

Uncover, increase heat and gently boil off excess juices, stirring occasionally. Vegetables will be tender, about 10 more minutes.

Stir half the Cheddar and Jack cheeses into the vegetable mixture. Turn into a shallow baking dish and sprinkle with remaining cheeses. Broil until cheese is bubbly.

Spoon mixture into warmed tortillas, garnish with salsa, etc. and roll up.