Vegetarian Recipes: Veggie Burritos

Veggie Burritos

Marinate the vegetables for four hours to give them a richer, more intense lime flavor.

1 tsp grated lime peel
1/3 cup lime juice
2 Tbs distilled white vinegar
1 Tbs honey
2 tsp Dijon mustard
1 tsp ground cumin
2 cloves garlic, minced or pressed
1 fresh jalapeno chile, seeded and minced
1/2 cup sliced green onions
2 Tbs minced cilantro
1 1/2 cups fresh-cut yellow or white corn kernels
or 1 pkg. (about 10 oz.) frozen corn kernels, thawed
2 cups cooked (about 1 cup dry) red kidney beans, drained and rinsed
1 medium size cucumber (about 8oz.), peeled, seeded, and finely chopped

8 warm tortillas, store-bought or make your own

To prepare lime marinade, in a nonmetal bowl, stir together lime peel, lime juice, vinegar, honey, mustard, cumin, garlic, and chile. Pour into a large (1 gallon) heavy-duty resealable plastic bag or large nonmetal bowl. Add corn, beans, cucumber, onions, and cilantro. Seal bag; rotate to mix vegetables (or mix vegetables in bowl, then cover airtight). Refrigerate for at least 20 minutes or up to 4 hours; rotate bag (or stir vegetables in bowl) occasionally. Scoop out corn mixture with a slotted spoon; drain (discard marinade), then divide equally among tortillas. Roll up tortillas to enclose filling. Makes 8 servings.

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