So Jared's Grandma is keeping us stocked with plenty of zuchinni this summer, and this is one of the yummy recipes she gave me along with them!
1 lrg onion chopped
1 lrg red pepper chopped
1 cup diced zuchinni
1 lrg carrot shredded
1 Tbs. oil
1 tsp. chili powder
1 tsp. oregano
1 tsp. cumin
1/2 tsp. salt
1 1/2 cups of your favorite salsa (click here for an easy favorite recipe of mine)
1 can refried beans
8 flour torillas
1 cup shredded cheese
In a large skillet saute onion, pepper, zuchinni, and carrot in oil over medium heat for 10 min. stirring occasionally. Add seasonings, stir and set aside. Stir 1/2 cup salsa into refried beans and mix well.
Pre heat oven to 350 degrees. Spread 1/3 bean mixture down center of tortilla and then spread 1/3 vegetable mixture on top of bean mix. Roll up and place seam side down in greased 13x9 baking dish. Top evenly with remaining salsa and sprinkle with 1 cup shredded cheese. Serve with sour cream.
1 lrg onion chopped
1 lrg red pepper chopped
1 cup diced zuchinni
1 lrg carrot shredded
1 Tbs. oil
1 tsp. chili powder
1 tsp. oregano
1 tsp. cumin
1/2 tsp. salt
1 1/2 cups of your favorite salsa (click here for an easy favorite recipe of mine)
1 can refried beans
8 flour torillas
1 cup shredded cheese
In a large skillet saute onion, pepper, zuchinni, and carrot in oil over medium heat for 10 min. stirring occasionally. Add seasonings, stir and set aside. Stir 1/2 cup salsa into refried beans and mix well.
Pre heat oven to 350 degrees. Spread 1/3 bean mixture down center of tortilla and then spread 1/3 vegetable mixture on top of bean mix. Roll up and place seam side down in greased 13x9 baking dish. Top evenly with remaining salsa and sprinkle with 1 cup shredded cheese. Serve with sour cream.
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