Vegetarian Burritos 2 Recipe

  • 1 onion, thinly sliced (large)
  • 2 coves garlic, minced
  • 2 tablespoons vegetable oil
  • 2 carrots, thinly sliced
  • 1 green bell pepper, sliced (large)
  • 4 zucchini, cut inch 1/2 inch slices (medium)
  • 2 tomatoes, peeled and chopped (large)
  • 1/2 mushrooms, sliced
  • 1 can diced, mild green chiles (7 ounce can)
  • 1 can Chopped Ripe Olives (4 ounce Can)
  • 1 teaspoon chili powder
  • 1 teaspoon Salt
  • 1/2 teaspoon oregano
  • 1/2 teaspoon ground cumin
  • 6 ounces Monterrey jack cheese
  • 12 ounces cheddar cheese, grated
  • 20 white flour tortillas
  • Guacamole
  • Sour cream
  • Chopped onion
  • Diced tomato
In a large kettle, sauté onion and garlic in oil until soft. Add carrots, green pepper, zucchini, tomatoes, mushrooms, green chiles, olives, chili powder, salt, oregano and cumin. Bring to a boil and simmer for 10 minutes.

Drain vegetables. Add both cheeses to drained vegetables and stir in pan to melt. Serve rolled in warm tortillas with guacamole sauce and garnishes.

8 to 10 servings

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