Manual Cuisinart TOB-60 (page 15 of 27) (English)

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Chicken, Vegetable and Black Bean

Burritos

Makes 4 servings

½ large zucchini, diced

1 small onion, thinly sliced

1 large carrot, diced

3 garlic cloves, roughly chopped

½ jalapeño, finely chopped

½ red bell pepper, chopped

¼ medium sweet potato, peeled and diced

2½ teaspoons extra virgin olive oil, divided

¼ teaspoon sea or kosher salt, divided

cup frozen corn kernels

1 cup shredded cooked chicken

2 cups black beans

cup chopped cilantro

2 tablespoons fresh lime juice (about 1 to 2 limes)

pinch ground cumin

pinch chili powder

pinch dried oregano

pinch freshly ground black pepper

4 ounces Monterey Jack, shredded (about 1 cup)

4 10-inch flour tortillas

Preheat the Cuisinart

Convection Toaster Oven Broiler to 400ºF with the

rack in position B. Line the baking tray with aluminum foil.

In a large mixing bowl, toss the vegetables (except for the corn) with 2 tea-

spoons of the olive oil and a pinch of salt. Arrange evenly on the prepared

baking tray and roast in the preheated oven for about 18 to 20 minutes, or

until vegetables are softened and are beginning to brown. Transfer the veg-

etables back to the mixing bowl and toss with the corn, chicken, beans,

cilantro, lime juice, spices, pepper and remaining salt.

Spread one quarter of the vegetable mixture in a line just below the center

of each tortilla. Top each with one quarter of the cheese. Roll the burritos

and place them seam side down in the same baking tray on which the veg-

etables were roasted. Brush the top of each rolled burrito with the remain-

ing olive oil.

Bake burritos in preheated oven for 8 to 10 minutes, or until the tortillas are

just crisp and browned. Serve with guacamole, salsa and sour cream for

garnish.

Nutritional information per serving:

Calories 620 (35% from fat) • carb. 71g • pro. 33g • fat 25g • sat. fat 8g • chol. 55mg

• sod. 1240mg • calc. 373mg • fiber 12g

Baked Rigatoni with Chicken Sausage,

Broccoli, and Peppers

Makes 6 to 8 servings

5 ounces baby broccoli, about half a bunch, ends trimmed

1 teaspoon extra virgin olive oil, divided

2 tablespoons dry white wine

2 tablespoons chicken stock

6 ounces Italian chicken sausage, fully cooked, cut into

½-inch rounds

½ red bell pepper, sliced

½ medium onion, sliced

2 garlic cloves, finely chopped

¼ teaspoon sea or kosher salt

¼ teaspoon freshly ground black pepper

½ pound dried rigatoni pasta, cooked according to manufacturer’s

instructions

¾ cup ricotta

8 ounces mozzarella, shredded

¼ cup grated Parmesan (about 1 ounce)

4 - 6 basil leaves, roughly torn

cooking spray

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Cuisinart TOB-60 Manual

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