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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
2
/
3
cup frozen corn kernels
1 cup shredded cooked chicken
2 cups black beans
1
/
3
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