Cuisinart TOB-60 Series, IB-8099, TOB-160BCW manual Chicken, Vegetable and Black Bean Burritos

Chicken, Vegetable and Black Bean

Burritos

Makes 4 servings

½large zucchini, diced

1small onion, thinly sliced

1large carrot, diced

3garlic 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

1cup shredded cooked chicken

2cups black beans

1/3 cup chopped cilantro

2tablespoons fresh lime juice (about 1 to 2 limes) pinch ground cumin

pinch chili powder pinch dried oregano

pinch freshly ground black pepper

4ounces Monterey Jack, shredded (about 1 cup)

410-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

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

1teaspoon extra virgin olive oil, divided

2tablespoons dry white wine

2tablespoons chicken stock

6ounces Italian chicken sausage, fully cooked, cut into ½-inch rounds

½red bell pepper, sliced

½medium onion, sliced

2garlic 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

8ounces mozzarella, shredded

¼ cup grated Parmesan (about 1 ounce)

4- 6 basil leaves, roughly torn cooking spray

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