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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 gross | red onion thinly sliced |
| 1 | Red bell pepper, cut into small strips |
| 1 | Green bell pepper, cut into small strips |
| 2 Esslöffel | olive oil |
| 4 | cloves garlic minced |
| 1 Tasse | mushrooms sliced |
| 2 Tasse | Yellow squash, diced |
| 2 Tasse | Broccoli florets |
| 2 Tasse | Mexican style stewed tomatoe |
| 1 Prise | cayenne pepper |
| 12 | Flour tortillas |
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Preheat oven to 250F.
Saute onion & bell peppers in olive oil over medium heat for 3 or 4 minutes. Add garlic & mushrooms & stir fry for another 2 minutes. Add squash & broccoli & continue to stir-fry until the vegetables are tender-crisp. Drain the tomatoes & add them. Reduce the heat & cook for 5 to 10 minutes. The liquid should be reduced but not evaporated.
Wrap tortillas in tin foil & place in oven to warm. Wrap filling inside tortillas & serve.
Mark's Note: Use whatever vegetables you can get. I replace the squash with zucchini & often use cauliflower in place of broccoli.
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