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Bean & Veggie Burrito Appetizers
Makes 32 appetizer-sized burritos
Ingredients:
1 can refried vegetarian beans (seasoned)
2 tablespoon olive oil
1 cup finely chopped onions
3 lg. cloves garlic, minced
1 teaspoon oregano (preferably Mexican oregano)
1 green pepper, diced
1 sm. zucchini, diced
1 tomato, seeded, diced
1 cup grated carrots
1 sm. jalapeño pepper, seeded and minced
1 cup frozen corn
1-2 teaspoons ground cumin
1/2 teaspoon salt
(If you like, you can also add shredded cooked chicken to the filling)
8 large flour tortillas (extra large if possible)
3 cups Mexican-mix shredded cheese, or 1 1/2 cups Jack cheese and 1 1/2 cups cheddar
tomato salsa
1. Preheat oven to 350ºF. Line a large cookie sheet pan with foil and spray foil with cooking oil. Have everything chopped and ready to go before cooking.
2. Heat oil in a large frying pan at med-high. Sauté onions, garlic and oregano until onions are soft and transparent.
3. Add all the other veggies and cumin and salt. Heat for 5 minutes, then remove and cool slightly.
4. To assemble:
Cut the stack of burritos in half then into quarters.
Have bowls with beans, veggies, and cheese lined up. Spread beans into the middle of the tortilla, top each with about 1 tablespoon of veggies, then sprinkle on the cheese.
Fold 2 sides over the filling, then fold over the point and pinch the other end. Place burritos fold-side down on the pan.
Brush tops with salsa. Bake for 12-15 minutes.
Note: Burritos can be baked ahead and stored in the refrigerator or freezer. You can pop batches in the oven throughout the party as needed. Thaw frozen burritos before reheating.
