Recipe: Broccoli Burritos (no meat, using wheat germ)

BROCCOLI BURRITOS

2 packages (10 oz. each) frozen chopped broccoli*
1 large onion, chopped fine
1 (4 oz.) can chopped mild chilies
1 clove garlic, minced
1 tsp. dried basil leaves
1/2 tsp. dried oregano
1/4 tsp. ground cumin
1/4 tsp. salt
1 cup grated Monterey Jack Cheese
3/4 cup toasted wheat germ
6 to 8 flour tortillas
Small amount of cooking oil
FOR SERVING:
Sour cream
Salsa or picante sauce

In large skillet saute broccoli, onion, chilies, garlic, basil, oregano, cumin, and salt in oil over medium heat for about 5 minutes. Stir often. Remove from heat and stir in cheese and wheat germ.

Place a flour tortilla on a flat surface and spoon about 3 tablespoons of mixture toward one side. Roll into a fat cylinder leaving ends open. Place seam side down in a heated, oiled skillet. Fry a few at a time turning often until tortillas are getting crispy and golden brown.

Serve with sour cream and salsa or picante sauce. These freeze well

*I use fresh cut up broccoli, cooked for 5 minutes.

Makes 6-8 servings
From: Leslie WA