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Asparagus/Carrot/Bean Burritos PDF Print E-mail
Ingredients (use vegan versions):
  • 1 large onion, chopped
  • 2 large cloves garlic, minced
  • 2 tablespoon olive oil
  • 2 carrots finely chopped
  • 10 spears asparagus cut into 1 inch lengths
  • 1 can black or kidney beans
  • flour tortillas
Directions:

In a large fry pan, saute onion and garlic until soft. Add the carrots and asparagus and saute 3 minute or until veggies are crisp/tender. Add beans and cook 2-3 minutes.

Place approx 1/2 cup mixture in a flour tortilla and roll tightly. Place seam side down in an oiled 9" x 13" pan. Repeat until all filling is used.

Bake at 250 degrees F for approx 15-20 minutes or until tortillas are lightly browned. Top with salsa and guacamole.

Serves: 4.

Preparation time: 30 minutes.


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Featured Recipe

Paneer Tikka Masala

Ingredients:paneer_tikka_masala.jpg

1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.

For Garnishing:
Some chopped coriander.

Method:

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl .  Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent.  Add turmeric powder, yogurt, milk and the remaining coriander.  Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

 
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