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Vegetable Burritos

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  Grated lime peel 1 Teaspoon
  Lime juice 80 Milliliter (1/3 Cup)
  White distilled vinegar 60 Milliliter (2 Tablespoon)
  Honey 15 Milliliter (1 Tablespoon)
  Dijon mustard 2 Teaspoon
  Ground cumin 1 Teaspoon
  Garlic 2 Clove (10 gm), minced or pressed
  Jalapeno 1 , seeded
  Frozen corn kernels 10 Ounce, thawed (285 Gram/ 1 Package Or 11/2 Cup/300 Gram From 2 Medium Size Ears Corn)
  Canned red kidney beans 15 Ounce, drained, rinsed (1 Can/425 Gram Or 2 Cups Cooked)
  Cucumber 8 Ounce, peeled, seeded and finely chopped (1 Medium Size/230 Gram)
  Sliced green onion 50 Gram (1/2 Cup)
  Minced cilantro 2 Tablespoon
  Tortillas 8 , warm

1. To prepare lime marinade, in a nonmetal bowl, stir together lime peel, lime juice, vinegar, honey, mustard, cumin, garlic, and chile. Pour into a large (1-gallon/3.8-liter) heavy-duty resealable plastic bag or large nonmetal bowl. Add corn, beans, cucumber, onions, and cilantro. Seal bag; rotate to mix vegetables (or mix vegetables in bowl, then cover airtight). Refrigerate for at least 20 minutes or up to 4 hours; rotate bag (or stir vegetables in bowl) occasionally.

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Vegetable Burritos Recipe