Friday, July 8, 2011

East Meets West Fusion Burrito

Sweet and savory at the same time, my husband was extremely skeptical that this recipe would come together. But oh boy, did it ever. Veggie-full and delicious!

3/4 cup red wine vinegar
1/4 cup brown sugar (or to taste)
2 cloves of garlic, minced
1 tsp cumin
1 tsp chili powder
salt and pepper to taste

Get the above ingredients into a large skillet and simmering. Then add:

1 each: carrot, zucchini, green onion and red bell pepper, cut into thin sticks
1 red onion, thinly sliced
1 small head of broccoli, cut into small florets
2 cups pinto beans

Simmer for twenty minutes. Then strain out the liquid and discard. Serve in warm tortillas, with a fresh tomato salsa and maybe some fat-free sour cream.

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