Recipe by Cook4_6
This is a long time favorite in my house! I found this recipe in the newspaper years ago, and still make it from my now faded and wilted copy!
Top Review by Sharon123
It seems like a lot, but it was easy to put together and tasted wonderful! I used carrots, mushrooms, cauliflower, and red bell peppers for the veggies. Loved the cilantro pesto and the tartness of the pico de gallo on top! Great dish! Thanks!
- 1 medium jalapeno pepper, minced for pico de gallo sauce
- 1⁄4 cup diced tomato, for pico de gallo sauce
- 1⁄4 cup onion, finely diced for pico de gallo sauce
- 3 tablespoons lemon juice, for pico de gallo sauce
- 1 1⁄2 tablespoons fresh cilantro, finely chopped for pico de gallo sauce
- 1⁄2 teaspoon salt, for pico de gallo sauce
- 8 ounces chopped cilantro, for pesto
- 3 garlic cloves, for pesto
- 1⁄2 cup olive oil, for pesto
- 1⁄8 teaspoon salt, for pesto sauce
- 1⁄8 teaspoon pepper, for pesto sauce
- 2 ounces freshly grated parmesan cheese, for pesto
- 1 medium onion, sliced
- 1⁄2 tablespoon margarine
- 2 cups of combination carrots or 2 cups zucchini or 2 cups summer squash, cut julienne-style
- broccoli or cauliflower, cut into small florets or green peppers or mushrooms, thinly sliced or snow peas
- 1⁄2 whole lemon, juice of
- flour tortilla, warmed
- lime wedge, for garnish
- pico de gallo, for condiment
- guacamole, for condiment
- sour cream, for condiment
- shredded cheddar cheese, for condiment
- salsa, for condiment
Directions See How It's Made
- To make pico de gallo sauce:
- Combine all ingredients specified for the sauce.
- Let sit for at least a half hour so flavors will blend. Set aside.
- To make pesto:.
- Put cilantro and garlic in a food processor and process until finely chopped.
- With machine on, gradually add olive oil. Season and blend in cheese. Set aside.
- To make filling:.
- Slice enough onion to equal about 1/2 cup. Sauté with margarine in a small cast-iron skillet over medium-high heat.
- Cook past translucent stage until browned, about six to eight minutes.
- Prepare about 2 cups of vegetables -- the combination depends on personal taste.
- Cook all vegetables except mushrooms in lemon juice and 2 tablespoons of pesto over medium to medium-high heat.
- When almost at al-dente stage, add sliced mushrooms.
- Continue cooking for about one minute.
- The remaining pesto can be refrigerated or frozen for future use.
- Place vegetable mixture over sizzling onions, then spoon vegetable-onion mixture into center of warmed tortillas.
- Top with condiments, to taste, then roll up tortillas.
- Three tortillas make one very generous portion.