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Ingredientes
- 8 ounce minced cilantro
- 3 x garlic cloves
- 1/2 c. extra virgin olive oil
- 1/8 tsp salt or possibly to taste
- 1/8 tsp freshly-grnd black pepper or possibly to taste
- 2 ounce freshly-grated Parmesan cheese
- 1 med onion sliced
- 1/2 Tbsp. margarine
- 2 c. vegetable combination selected from
- Â Â o carrots, zucchini and yellow
- Â Â summer squash, cut julienne-style
- Â Â o broccoli and cauliflower, cut into
- Â Â small
- Â Â florets
- Â Â o green pepper and mushrooms, thinly
- Â Â sliced
- Â Â o whole snow peas
- Â Â Juice of 1/2 lemon
- 3 x flour tortillas warmed
- Â Â Lime wedge for garnish
- Â Â Pico De Gallo Sauce (see recipe)
- Â Â Guacamole
- Â Â Lowfat sour cream
- Â Â Shredded Cheddar cheese
- Â Â Salsa
Direcciones
- To make pesto, put cilantro and garlic in a food processor and process till finely minced. With machine on, gradually add in extra virgin olive oil. Season and blend in cheese.
- Slice sufficient onion to equal about 1/2 c.. Saute/fry with margarine in a small cast-iron skillet over medium-high heat. Cook past translucent/soft stage till browned, about six to eight min.
- Prepare about 2 c. of vegetables - the combination depends on personal taste. Cook all vegetables except mushrooms in lemon juice and 2 Tbsp. of pesto over medium to medium-high heat. When almost at al-dente stage, add in sliced mushrooms. Continue cooking for about one minute. (The remaining pesto can be refrigerated for future use.)
- Place vegetable mix over sizzling onions, then spoon vegetable-onion mix into center of warmed tortillas. Top with condiments, to taste, then roll up tortillas.
- This recipe yields 1 serving. Three tortillas make one very generous portion.
