Friday, May 19, 2006

Baked Veggie Burritos

This is something we've done in the past, but haven't had in quite a while and it was Dreena's recent post that made me think about it again. It's really just a basic burrito, but smothered in a simple tomato-chili sauce and baked. Sort of a cross between burritos and enchiladas I guess. You could put anything you want in the burrito filling - tonight it was some more fresh broccoli from the garden, plus onions, garlic, carrots, a can of pinto beans and a little frozen corn and spinach. The filling was seasoned with salt & pepper, plus chili powder, cumin and a little fresh oregano (same as the sauce, as you'll see). I also added a few tablespoons worth of the canned tomatoes I used for the sauce.

To make the sauce, saute 1/2 a medium onion (diced) in a medium sauce pan with a little oil. Add a clove of garlic, minced, along with 1 Tbs. chili powder, 1 tsp. cumin, and 2 tsp. fresh oregano. Cook another minute or so then add 1 28-oz. can of diced tomatoes. Bring to a boil, then turn down heat and simmer for a few minutes. Then puree everything together with a hand blender and simmer for a few more minutes.

To finish, spread a some of the sauce on the bottom of a baking dish, assemble the burritos and place in the baking dish, then pour the sauce over top until the burritos are well coated. I baked this concoction at 375° for 25 minutes. Oh, and Darlene didn't want anything too spicy tonight so I didn't kick up the sauce or filling but you certainly could. Instead, I put some sliced jalapenos from a jar on top of my half of the burritos.

3 comments:

karen said...

Sounds Great!

Chris said...

thanks karen!

vegegriff said...

these look lovely. i want to try them. did you have to cook the veggies before assembling them, or was baking them in the burritos enough??