No, It’s the Tortillas

As a native Marylander, I’d never given tortillas much thought beyond the ubiquitous wraps and obvious Mexican fare (tacos, fajitas, burritos). Then I came to California.

With fresh, delicious tortillas so easy to find, they’ve become a staple in my house, always ready to be filled with something different, from refried beans and vegetables to grilled meats.

These warm, slightly gooey wraps are a great choice for cool nights when you’re too tired to think about dinner. They’re vegetarian, ridiculously easy to make and are ready in a flash. If you’d like, substitute your favorite vegetables, vary the cheese, add sliced tofu. Together with cilantro-lime rice (saffron rice would also be nice), these wraps will always satisfy.

Menu

Sauteed Vegetable Wraps

Cilantro-Lime Rice

Sauteed Vegetable Wraps

Active Work Time: 15 minutes * Total Preparation Time: 20 minutes * Vegetarian

3 tablespoons olive oil

1 green bell pepper, thinly sliced

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 zucchini, cut in half lengthwise, then into 1/4-inch-thick sticks

1 yellow squash, cut in half lengthwise, then into 1/4-inch-thick sticks

1 small onion, thinly sliced thick

Salt

Freshly ground pepper

1/2 cup grated Monterey Jack cheese

4 taco-size flour tortillas

* Heat oil in large skillet over medium-high heat. Add green, red and yellow peppers along with zucchini, yellow squash and onion. Turn to coat with oil. Season with salt and pepper to taste. Saute until tender, about 5 minutes. Remove from heat and sprinkle cheese over top to melt.

* Stack tortillas between lightly moistened paper towels and microwave on high until warm, 30 to 45 seconds. Spoon vegetable mixture onto tortillas, dividing evenly, then roll each tortilla and slice it in half on the bias.

4 servings. Each serving: 266 calories; 315 mg sodium; 12 mg cholesterol; 17 grams fat; 23 grams carbohydrates; 7 grams protein; 0.89 gram fiber.

Cilantro-Lime Rice

Active Work Time: 5 minutes * Total Preparation Time: 30 minutes

4 cups cooked rice

1/4 cup chopped cilantro

4 teaspoons lime juice

1/2 teaspoon salt

* Place hot rice in serving bowl. Add cilantro, lime juice and salt; mix well.

4 servings. Each serving: 269 calories; 296 mg sodium; 0 cholesterol; 0 fat; 59 grams carbohydrates; 5 grams protein; 0.01 gram fiber.

Game Plan

30 minutes before: Bring water for rice to boil. Slice vegetables.

25 minutes before: Cook rice. Grate cheese, chop cilantro, squeeze lime.

5 minutes before: Saute vegetables. Remove cooked rice from heat and let stand 5 minutes.

Just before serving: Microwave tortillas. Top vegetables with grated cheese. Fluff rice with fork; add cilantro, lime juice and salt.

Ingredients

Shopping List

Green bell pepper

Red bell pepper

Yellow bell pepper

Monterey Jack cheese

Cilantro

Yellow squash

Zucchini

Staples

Lime

Olive Oil

Onion

White rice

Flour tortillas