Recipe: Michoacan Vegetable Burritos

MICHOACAN VEGETABLE BURRITOS

2 tablespoons canola oil, divided
3 medium Roma tomatoes, seeded and sliced lengthwise into strips
1 quart diced (1-inch) green and yellow zucchini
2 cups sliced red onions
1 1/2 tablespoons minced Serrano peppers
1 cup black olives, halved
1 cup cooked pinto beans
1/4 cup chopped epazote*
1/4 cup (2 ounces) crumbled queso fresco
4 large (9-inch) whole wheat flour tortillas, warmed heated

Heat 1 tablespoon of oil in a large saute pan over medium-high heat. Add tomatoes and cook for 2 to 3 minutes until lightly charred. Remove from pan with a slotted spoon and set aside on a clean plate.

Heat remaining oil in pan over medium-high heat. Add zucchini, onions and peppers, season with salt to taste and cook for 4 to 5 minutes until lightly browned and tender.

Stir in tomatoes, olives, beans and epazote and cook until heated through. Remove from heat and toss in queso fresco.

Place tortillas on a flat surface and fill each with about 2 cups of vegetable mixture. Fold in edges and wrap tortilla around filling to completely enclose. Serve immediately.

*Fresh oregano can be used in place of epazote.

Servings: 4
Source: The Sonoma Diet by Connie Guttersen, Stephanie Karpinske