Ingredients:
1 medium jalapeno peppers, minced for pico de gallo sauce
1/4 cup diced tomatoes, for pico de gallo sauce
1/4 cup onions, 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 onions, 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 lemons, juice of
flour tortillas, warmed
lime wedges, for garnish
pico de gallo, for condiment
guacamole, for condiment
sour cream, for condiment
shredded cheddar cheese, for condiment
salsa, for condiment
Directions:
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. Saute 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.
Servings: 8
Time preparation: 45 min.
Time total: 60 min.