Recipe - Microwave: Vegetable Burritos

1 Sweet green pepper, chopped
1 Onion, chopped
2 Garlic cloves, minced
1 teaspoon Vegetable oil
One half teaspoon Ground cumin
One half teaspoon Dried oregano
3 Potatoes, minced
[unpeeled for added fibre]
1 cup Corn kernels
6 ounce Bottled taco sauce
4 lg Flour tortilla
One half cup Cheddar cheese, shredded

In 6cup casserole, combine green pepper, onion, garlic, oil, cumin and
oregano; microwave, covered, at High for 23 minutes or until onion is
softened. Stir in potatoes and 1 tablespoon water; microwave, covered, at High for
810 minutes or until potatoes are tender, stirring twice.

Stir in corn and taco sauce; microwave, covered, at high for 24 minutes or
until hot. Let stand for 5 minutes. Add salt and pepper to taste. Microwave
tortillas, uncovered, at High for 3040 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