Veggie Jack Burrito
Great tasting baked burritos filled with a garden bounty of sautéed vegetables, tossed in green salsa, and shredded Monterey Jack cheese.
1 tablespoon vegetable oil
2 cups broccoli florets
2 cups mushrooms, sliced
1 red onion, sliced
1 medium carrot, shredded
1 medium zucchini, shredded
1/4 cup green onion, sliced
1 clove garlic, minced
1 cup prepared green salsa
3 cups shredded Wisconsin Monterey Jack cheese or Mexican Cheese Blend
8 flour tortillas
Green or red salsa
- In a 10-inch skillet, heat oil until sizzling; add vegetables and garlic. Cook over medium-high heat 5 to 7 minutes, until vegetables are slightly tender. Stir in 1 cup of salsa.
- Distribute vegetable mixture and 2 cups Wisconsin Cheese evenly on tortillas. Fold burrito-or taco-style; place in a 12x8-inch baking dish. Cover with foil.
- Bake in a preheated oven at 400°F (205°C) for 15 to 20 minutes or until heated through.
- Top with salsa and remaining cheese. Continue baking 5 to 7 minutes, or until cheese is melted.
Makes 8 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.