Farmers’ Market Burrito

Name: Farmers’ Market Burrito
Yield: Serves 6
Ingredients: 1 ripe avocado, sliced (optional); 3 cloves garlic, sliced; 3 bell peppers, seeded and cut into thin ribs; 1 small yellow summer squash, cut into ¼-inch slices; ¼ cup chopped cilantro; 2 sweet onions, cut into thick wedges; 1 teaspoon ground cumin; 2 cups fresh corn, cut from 2 to 4 large ears; 1 teaspoon ground chipotle chile powder, found in the spice section of the supermarket; 6 10-inch whole wheat tortillas; 4 ounces goat cheese, crumbled, or shredded low-fat Cheddar cheese; 4 ounces shredded low-fat mozzarella; 1 12-ounce can organic pinto beans, drained, rinsed, and drained again; 2 small carrots, chopped; 1 tablespoon extra-virgin olive oil or organic corn oil; 1 large organic heirloom tomato, cut into thin wedges; 1 small zucchini, cut into ¼-inch slices; 18 string beans (green, yellow, or purple), trimmed and cut into 1-inch pieces; Salt and pepper

Preparation info

Serves
6

Difficulty
Medium

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

Use the freshest vegetables you can get for this tribute to summer.

Ingredients

2 small carrots, chopped
1 tablespoon extra-virgin olive oil or organic corn oil
3

Main course
Summer
Vegetarian
Gluten-free

Method

Preheat the oven to 350°F. Line two cookie sheets with parchment paper or spray them with olive oil spray. Place the chopped carrots into the bowl of a food processor fitted with a metal blade. Cover and process until finely minced and nearly pureed. Set aside.<