5F Health For Life

VEGGIE BURRITOS FOR A CROWD

Theresa Henriques

Ingredients:

1/4 C Oil                                              1 tsp. celery salt

2 garlic cloves                                     4 large seeded tomatoes

2 medium onions                               24 flour tortillas (I use corn)

5 6-ounce cans water chestnuts       4 C cheddar cheese shredded (vegan)

6 grated zucchini                                2 large avocados

1 1/2 lb. mushrooms                         2 C sour cream (vegan)

1 Tablespoon lemon juice

Directions:

Sauté garlic and onion in oil.  Add water chestnuts and stir-fry until warm.

Sprinkle with celery salt. 

Add zucchini and warm until heated.

Add mushrooms and sauté.

Sprinkle with celery salt.

Add tomatoes and heat.

Add salt & pepper to taste.

Preheat oven to 350 degrees. 

Cook tortillas one at a time in an ungreased skillet over medium-high heat, turning frequently until softened. 

Remove from heat and place 2 heaping tablespoons of cheese and veggie mixture down the center of each tortilla.  Roll up and put in a baking dish.

Bake until heated through (about 10-15 minutes).

Make avocado sauce by combining chopped avocados, sour cream and lemon juice, beating until smooth.  Spoon some of the sauce down the center of the burritos as they come from the oven and lay an avocado slice across the top of each burrito.

Serve immediately with remaining avocado sauce.