Vegetable Burritos Recipe
Ingredients
| 1 teaspoon grated lime peel | ||
| Lime juice | 1/3 Cup (16 tbs) | |
| White distilled vinegar | 2 Tablespoon | |
| Honey | 1 Tablespoon | |
| Dijon Mustard | 2 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| Garlic | 2 Clove (5gm), pressed | |
| Corn kernels | 1 , thawed | |
| Red kidney beans | 1 Can (10oz), drained, rinsed | |
| 1 medium-size cucumber (about 8 oz-/230 g), peeled, seeded, and finely chopped | ||
| Green onions | 1/2 Cup (16 tbs), sliced | |
| Cilantro | 2 Tablespoon, minced | |
| Tortillas | 8 | |
Directions
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.
Chef
