Chipotle Burritos – Recipe by Marie-Claude Morin
- Servings : 4
- Dish type : Main dishes
Ingredients
· 15 ml (1 tbsp.) olive oil
· 1 onion, finely chopped
· 2 garlic cloves, minced
· ½ zucchini, diced
· 5 mushrooms, thinly sliced
· 250 ml (1 cup) chicken stock
· 650 ml (2 ¾ cup) commercial or homemade tomato sauce
· 1 can black beans, rinsed and drained
· 5 ml (1 tsp.) garden seasoning
· 2 ml (1/4 tsp.) chipotle
· 10 large tortillas
· 750 ml (3 cups) medium cheddar cheese, grated
Preparation
- Preheat oven to 175°C (350°F).
- Heat the oil in a frying pan over medium heat. Saute onion and garlic for 1 to 2 minutes.
- Add the zucchini and mushrooms. Continue cooking for 3 to 5 minutes.
- Stir in broth, tomato sauce, beans and spices. Simmer, uncovered, for 10 to 12 minutes, until consistent.
- Place the mixture in the center of the tortillas, add the cheese, roll up and bake for 15 to 20 minutes.
Serve with a garden salad.
