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Vegetable Burritos
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 175
% Daily Value**
Total Fat 2g
Saturated Fat 0g
Unsaturated Fat 1g
Cholesterol 0mg
Sodium 69mg
Total Carbohydrate 37g
Dietary Fiber 4g
Sugars 6g
Protein 5g
Vitamin A  21%Vitamin C  40%
Calcium  9%Iron  11%
Potassium  15%Vitamin E  4%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Vegetable Burritos

Date Added: July 18, 2018


1/4 Cup Water
1 Dash Cayenne Pepper
1/2 Teaspoon Cumin Seed Ground
1/2 Tablespoon Chili Powder
1/2 Cup Green Bell Pepper
1 Clove Of Garlic crushed
1/4 Teaspoon Cilantro ground
1 Cup Zucchini chopped
1 Yellow Onion chopped
8 Tortillas * see note
1/4 Cup Chili Pepper canned chopped
8 Ounces Tomato Sauce ** see note
1/4 Cup Tomato Paste *** see note
1/4 Pound Fresh Mushrooms cleaned & chopped
1/2 Cup Corn frozen fresh
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1. Sauce: Saute the onion and garlic in the water for 5 minutes.

2. Add the green chilles and spices, stir, and saute a few minutes.

3. Add the remaining ingredients, mix well, and simmer for 15 minutes.

4. Set aside. Filling: Saute the onion, green pepper, and mushrooms in the water for 5 minutes.

5. Add the corn, zucchini, and spices, saute about 10 more minutes, and set aside.

6. Preheat the oven to 350 degrees. Place about 1/3--1/2 cup filling down the center of each chapati or tortilla and roll up.

7. Spread 1 cup sauce over the bottom of a covered casserole dish.

8. Place the burritos seam-side-down in the casserole.

9. Pour the rest of the sauce over the burritos, cover, and bake for 30 minutes.

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Dietary Notes:
This recipe is very low-sodium with 69.17mg per serving, low-fat with 1.67g per serving, low-saturated fat with 0.33g per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 21% of your daily recommended intake per serving. This recipe is high in Vitamin C with 40% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Mushroom, Bell Pepper, Tomato, Corn, Garlic, Hot Pepper, Cilantro, Onion allergies.
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