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Submitted by tonya41124

YIELD

6 servings

PREP

10 min

COOK

35 min

READY

45 min

Ingredients

2 3E+1
TABLESPOONS ML OLIVE OIL
¼ 113.4
POUND G MUSHROOMS
sliced
1 1
SMALL SMALL CAULIFLOWER FLORETS *
4 4
MEDIUM MEDIUM POTATOES
1 237
CUP ML YELLOW ONION
chopped
1 237
CUP ML CELERY
sliced
1 1
EACH EACH JALAPEÑO PEPPER
finely minced *
1 15
TABLESPOON ML CILANTRO
minced
2 1E+1
TEASPOONS ML CUMIN
ground
2 1E+1
TEASPOONS ML CURRY POWDER
2 2
CLOVES CLOVES GARLIC
minced
1 1
DASH DASH CINNAMON
ground *
3 7.1E+2
CUPS ML CHICKEN BROTH
8 8
EACH EACH FLOUR TORTILLAS *
2 473
CUPS ML MONTEREY JACK CHEESE
shredded
3 3
EACH EACH TOMATOES
diced
1 237
CUP ML SOUR CREAM

Directions

In a large heavy pot, heat the oil over medium-high heat.

Add mushrooms and sauté until they release their juices and begin to brown.

Stir in cauliflower, potatoes, onion, celery, jalapeno, cilantro, cumin, curry, garlic, salt, coriander, cayenne, cinnamon and broth.

Cover the pot and braise the mixture over medium heat for about 20 to 30 minutes, or until the vegetables are very tender.

To serve, heat the flour tortillas one at a time in a dry skillet until they are soft and pliable, turning once.

Sprinkle with a little of the grated cheese and keep the tortilla in the pan until the cheese begins to melt.

Have each diner spoon some of the vegetable mixture down the center of a tortilla, then top with diced fresh tomatoes and a dollop of sour cream.

To eat, roll the tortilla around the filling, burrito fashion.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 440g (15.5 oz)
Amount per Serving
Calories 436 53% from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 13g 66%
Trans Fat 0g
Cholesterol 54mg 18%
Sodium 420mg 18%
Total Carbohydrate 12g 12%
Dietary Fiber 4g 16%
Sugars g
Protein 35g
Vitamin A 23% Vitamin C 34%
Calcium 37% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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