Cuisinart TOB-60 Series - Manual (Page 15)

14
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