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Categories:
butter zucchini button mushrooms broccoli green pepper peppers corn kernels ground cumin cheese flour
Viewed: 85 - Published at: 3 years agoIngredients
- 1 Tbsp. melted butter or canola oil
- 1 small zucchini, diced
- 8 small button mushrooms, sliced
- 6 to 8 broccoli florets, left whole or chopped
- 1 green pepper, seeded and diced
- 1 to 2 jalapeno or red Fresno peppers, seeded and minced
- 1/2 c. corn kernels
- 1 tsp. ground cumin
- 1/2 to 1 c. shredded Provolone or Monterey Jack cheese
- 2 (10-inch) flour or whole wheat tortillas, warmed
Method
- In a large skillet, add oil, zucchini, mushrooms, broccoli, green pepper and jalapeno or red Fresno peppers.
- Saute over medium heat for about 5 minutes or until vegetables are tender.
- Reduce heat and stir in corn and cumin.
- Heat for 2 to 3 minutes more. Remove from heat and quickly add in the cheese.
- Place into the center of tortillas, forming a log shape.
- Wrap tortillas around vegetable mixture and roll into burrito.
- Serve with a salsa, serves 2.
