Idiomas disponibles
Idiomas disponibles
Chicken, Vegetable
and Black Bean Burritos
Makes 4 servings
½
large zucchini, diced
1
small onion, thinly sliced
1
large carrot, diced
3
garlic cloves, roughly chopped
½
jalapeño, finely chopped
½
red bell pepper, chopped
¼
medium sweet potato, peeled and diced
2½
teaspoons olive oil, divided
¼
teaspoon kosher salt, divided
2
⁄
cup frozen corn kernels (not thawed)
3
1
cup shredded cooked chicken
2
cups canned/cooked black beans (drained and rinsed,
if using canned)
1
⁄
cup chopped cilantro
3
2
tablespoons fresh lime juice (about 1 to 2 limes)
pinch ground cumin
pinch chili powder
pinch dried oregano
pinch freshly ground black pepper
1
cup shredded Monterey Jack (about 4 ounces)
4
10-inch flour tortillas
1. Preheat the Cuisinart
®
Convection Toaster Oven Broiler to 400ºF
on Bake/Pizza. Line the baking pan with aluminum foil.
2. In a large mixing bowl, toss the vegetables (except for the corn) with
2 teaspoons of the olive oil and a pinch of salt. Arrange evenly on the
prepared baking pan. Carefully slide the pan into the upper position
and roast in the preheated oven for about 18 to 20 minutes, or until
vegetables are softened and are beginning to brown. Transfer the
vegetables back to the mixing bowl and toss with the corn, chicken,
beans, cilantro, lime juice, spices, pepper and remaining salt.
3. Spread one-quarter of the vegetable mixture in a line just below the
center of each tortilla. Top each with one-quarter of the cheese.
Roll the burritos and place them seam-side down in the same baking
tray on which the vegetables were roasted. Brush the top of each rolled
burrito with the remaining olive oil.
4. Carefully slide the pan into the lower position. Bake burritos in the hot
oven (still at 400°F) for 8 to 10 minutes, or until the tortillas are just
crisp and browned. Serve with guacamole, salsa and sour cream
for garnish.
Nutritional information per serving:
Calories 620 (35% from fat) • carb. 71g • pro. 33g • fat 25g
• sat. fat 8g • chol. 55mg • sod. 1mg
• calc. 373mg • fiber 12g
Baked Rigatoni with Chicken Sausage,
Broccolini and Peppers
Makes 6 to 8 servings
5
ounces broccolini, about half a bunch, ends trimmed
1
teaspoon extra-virgin olive oil, divided
2
tablespoons dry white wine
2
tablespoons chicken stock
6
ounces Italian chicken sausage, fully cooked, cut into
½-inch rounds
½
red bell pepper, sliced
½
medium onion, sliced
2
garlic cloves, finely chopped
¼
teaspoon kosher salt, divided
¼
teaspoon freshly ground black pepper, divided
½
pound dried rigatoni pasta, cooked according to
manufacturer's instructions
¾
cup ricotta
18
