Title: Microwave: Vegetable Burritos
Categories: Vegetables, Mexican, Microwave
Yield: 4 Servings

1 Sweet green pepper, chopped
1 Onion, chopped
2 Garlic cloves, minced
1 ts Vegetable oil
1/2 ts Ground cumin
1/2 ts Dried oregano
3 Potatoes, diced
-[unpeeled for added fibre]
1 c Corn kernels
6 oz Bottled taco sauce
4 lg Flour tortilla
1/2 c Cheddar cheese, shredded

In 6-cup casserole, combine green pepper, onion, garlic, oil, cumin and
oregano; microwave, covered, at High for 2-3 minutes or until onion is
softened. Stir in potatoes and 1 tb water; microwave, covered, at High for
8-10 minutes or until potatoes are tender, stirring twice.

Stir in corn and taco sauce; microwave, covered, at high for 2-4 minutes or
until hot. Let stand for 5 minutes. Add salt and pepper to taste. Microwave
tortillas, uncovered, at High for 30-40 seconds or until warm. Place on
serving plates; top with potato mixture and cheese. Fold up 1 end, then
sides; roll up.

Source: Canadian Living magazine [Oct 94] Presented in an article by Barb
Holland: "Microwave: Tortilla Update"

[-=PAM=-] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini