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Categories:
olive oil mushrooms cauliflower potatoes yellow onion celery jalapeno pepper cilantro Cumin ground curry powder garlic Cinnamon Ground chicken broth flour tortillas tomatoes sour cream
Viewed: 74 - Published at: 2 years agoIngredients
- 2 tablespoons olive oil
- 1/4 pound mushrooms sliced
- 1 small cauliflower florets
- 4 medium potatoes
- 1 cup yellow onion chopped
- 1 cup celery sliced
- 1 each jalapeno pepper finely minced
- 1 tablespoon cilantro minced
- 2 teaspoons cumin ground
- 2 teaspoons curry powder
- 2 cloves garlic minced
- 1 dash cinnamon ground
- 3 cups chicken broth
- 8 each flour tortillas
- 2 cups monterey jack cheese shredded
- 3 each tomatoes diced
- 1 cup sour cream
Method
- In a large heavy pot, heat the oil over medium-high heat.
- Add mushrooms and saute until they release their juices and begin to brown.
- Stir in cauliflower, potatoes, onion, celery, jalapeno, cilantro, cumin, curry, garlic, salt, coriander, cayenne, cinnamon and broth.
- Cover the pot and braise the mixture over medium heat for about 20 to 30 minutes, or until the vegetables are very tender.
- To serve, heat the flour tortillas one at a time in a dry skillet until they are soft and pliable, turning once.
- Sprinkle with a little of the grated cheese and keep the tortilla in the pan until the cheese begins to melt.
- Have each diner spoon some of the vegetable mixture down the center of a tortilla, then top with diced fresh tomatoes and a dollop of sour cream.
- To eat, roll the tortilla around the filling, burrito fashion.
