Vegetable Burritos
| Yield: | 6 Servings |
| Categories: |
| 8 | Tortillas; * see note | |
| SAUCE | ||
| 1 | sm | Yellow onion; chopped |
| 1 | Garlic clove; crushed | |
| 1/4 | c | Water |
| 1/4 | c | Chili peppers, canned; chopped |
| 1/2 | tb | Chili powder |
| 1/2 | ts | Ground cumin |
| 1/4 | ts | Coriander; ground |
| 1 | ds | Cayenne |
| 8 | oz | Tomato sauce; ** see note |
| 1/4 | c | Tomato paste; *** see note |
| 1 | c | Water |
| FILLING | ||
| 1 | sm | Yellow onion; chopped |
| 1/2 | c | Green bell pepper |
| 1/4 | lb | Fresh mushrooms; cleaned & chopped |
| 1/2 | c | Water |
| 1/2 | c | Corn kernels; frozen fresh |
| 1 | c | Zucchini; chopped |
| 1 | ts | Chili powder |
| 1/2 | ts | Ground cumin |
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