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Veggie Burritos with Creamy Guacamole



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La Belle Cuisine

Veggie Burritos with
Creamy Guacamole

4 tablespoons olive oil
2 garlic cloves, minced
1 medium onion, chopped
3 large zucchini, grated
1 pound fresh mushrooms, sliced
1/2 teaspoon seasoned salt or
Creole seasoning
2 large tomatoes, chopped
Additional salt and pepper to taste
12 large flour tortillas
2 cups grated Monterey Jack cheese
Creamy Guacamole (recipe follows)

Heat the olive oil in a large skillet. Add the garlic and onion and sauté them until golden. Add the zucchini and heat through. Add the mushrooms and sauté briefly. Sprinkle the mixture with seasoned salt. Add the tomatoes and stir to heat through. Remove from heat. Do not overcook - the vegetables should remain firm. Season to taste with salt and pepper.
Preheat oven to 350 degrees F.
Cook the tortillas one at a time in ungreased skillet over medium high heat, turning frequently, until softened. Remove tortilla from heat. Place two heaping tablespoons of vegetable mixture and two heaping tablespoons of grated cheese down center of tortilla. Roll up and transfer to baking dish. Repeat with remaining tortillas. Bake until heated through, about 10 to 15 minutes. Spoon some Creamy Guacamole down the center of casserole
and serve immediately. Makes 12 burritos.


Creamy Guacamole

In the work bowl of a food processor combine:

2 ripe avocados, peeled and chopped
1 garlic clove, minced
2 tablespoons picante sauce
2 tablespoons mayonnaise
1 tablespoon lime juice
1/2 teaspoon Worcestershire sauce
Seasoned salt or Creole seasoning to taste
Chopped fresh cilantro or dried cilantro leaves to taste

Blend mixture just until barely smooth. Makes about 1 1/2 cups.

Featured Archive Recipes:
Black Bean, Spinach and
Mushroom Burritos

Rio Grande Beef Burritos
Holy Guacamole!
A Variety of Quesadillas

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