This is a great recipe, a switch on the normal meat burritos, as well as, the normal bean and cheese "vegetarian-burritos." The only difference from the original recipe by Pat Crocker, is we changed Parmesan cheese for pecorino cheese; which gives a tarter taste to the mix. The green enchilada sauce over the top is a must!
Asparagus Three- Cheese Burritos
Original recipe from The Vegetarian Cooks Bible, by Pat Crocker 2007'
1 lb (450 g) asparagus
1 cup (225 g) Ricotta Cheese
1/3 shredded mozzarella cheese
1/4 cup (55 g) Shredded grated pecorino cheese
3 Tbs. (45 ml) fresh thyme leaves
1 tsp. (5 ml) sesame oil
4 large soft flour tortillas
8 fresh sprigs
2 cups (450 g) green enchilada sauce
Directions
1. Preheat oven to 375℉ (190℃)coat baking sheet. Trim tough ends from asparagus and discard. In a large saucepan, bring 6 cups (1.350 g) of water to a boil over heat, add asparagus. Drain and cool.
2. In separate bowl combine cheeses and thyme and oil. Spoon about 1/4th of the cheese into the center of a tortilla, spread to within 1/2 an inch (0,75 cm) to edge. Divide asparagus into 4 portions, lay one portion in the center, fold in bottom and roll.
3. Cook on baking sheet for 12-15 minutes. Heat sauce in small sauce pan and serve over burritos.
Paired with :
Mexican Salad with Tomatoes, Red Onions and Avocado Dressing
2 heads of organic lettuce
4 medium organic red vine tomatoes, cut into wedges
Asparagus Three- Cheese Burritos
Original recipe from The Vegetarian Cooks Bible, by Pat Crocker 2007'
1 lb (450 g) asparagus
1 cup (225 g) Ricotta Cheese
1/3 shredded mozzarella cheese
1/4 cup (55 g) Shredded grated pecorino cheese
3 Tbs. (45 ml) fresh thyme leaves
1 tsp. (5 ml) sesame oil
4 large soft flour tortillas
8 fresh sprigs
2 cups (450 g) green enchilada sauce
Directions
1. Preheat oven to 375℉ (190℃)coat baking sheet. Trim tough ends from asparagus and discard. In a large saucepan, bring 6 cups (1.350 g) of water to a boil over heat, add asparagus. Drain and cool.
2. In separate bowl combine cheeses and thyme and oil. Spoon about 1/4th of the cheese into the center of a tortilla, spread to within 1/2 an inch (0,75 cm) to edge. Divide asparagus into 4 portions, lay one portion in the center, fold in bottom and roll.
3. Cook on baking sheet for 12-15 minutes. Heat sauce in small sauce pan and serve over burritos.
Paired with :
Mexican Salad with Tomatoes, Red Onions and Avocado Dressing
2 heads of organic lettuce
4 medium organic red vine tomatoes, cut into wedges
