Excellent buffet fare, these burritos are filling enough for a luncheon or a
1/4 cup vegetable oil
2 cloves garlic, minced
2 medium onions, chopped
5 (6 ounce) cans sliced water chestnuts, drained
6 large zucchini, shredded
1 1/2 pounds mushrooms, sliced
1 teaspoon celery
4 large tomatoes, chopped
Salt and pepper, to taste
16 large flour
4 cups shredded Cheddar cheese
2 large avocados, peeled, pitted and chopped
2 cups sour cream or plain yogurt
1 tablespoon lemon juice
16 avocado slices
Burritos: In large skillet, heat oil over medium high heat. Add garlic and
onion. Sauté until golden.
Add water chestnuts and stir-fry until warm.
Add zucchini and heat thoroughly.
Add mushrooms and sauté briefly.
Sprinkle with celery salt. Add tomatoes. stir to heat through. DO NOT OVERCOOK —
vegetables should remain firm.
Remove from heat. Season to taste.
Warm tortillas, one at a time, in an ungreased skillet over medium heat,
turning frequently, until softened. (If tortillas are soft to begin with, this
step is unnecessary.) Place 2 heaping tablespoons cheese and 2 tablespoons vegetable
mixture down the center of the tortilla. Roll up and transfer to a 13 x 9-inch
baking dish. Repeat with remaining tortillas. Two baking dishes will be needed.
Cover dishes to prevent drying out.
Bake at 350 degrees F until heated through, about 15 minutes.
Avocado Sauce: Mix together chopped avocados, sour cream or yogurt and lemon
juice. Spoon sauce down center of baked burritos. Place an avocado slice across
the top of each burrito.