Golden Broccoli-Potato Burrito Recipe

  • 2 tablespoons O Organics Extra Virgin Olive Oil
  • 1 large onion, chopped
  • 1/2 cup golden raisins
  • 1 large long thin-skinned white potato, peeled and cut into 1/2-inch cubes
  • 1 cup O Organics Vegetable Broth
  • 4 cups washed broccoli florets, cut into bite-size pieces
  • 1/3 cup chopped Italian parsley
  • 4 (8 inch) flour tortillas
  • 1 cup shredded sharp Cheddar cheese
  • Salt and pepper
  1. In a 10- to 12-inch pan over medium-high heat, heat olive oil. When oil is hot, add onion and raisins; stirring, cook until just soft, about 3 minutes. Add potato cubes and cover. Cook 3 minutes, then add about 1/4 cup broth to release potato from pan bottom. Using a spatula, scrape potato and brown bits from pan. Cover and cook 3 more minutes, then add 1/4 cup broth and scrape pan bottom. Repeat this step one more time.
  2. Add broccoli and remaining broth. Cover pan and cook 3 more minutes or until broccoli is just tender to bite. Remove pan from heat. Stir parsley into broccoli-potato mixture.
  3. In a second 10- to 12-inch pan over high heat, add one tortilla at a time to heat, turning to brown lightly. When both sides of the tortilla are golden, sprinkle 1/4 cup shredded cheese on tortilla. Transfer tortilla to dinner plate and top with 1/4 of the broccoli-potato mixture. Fold tortilla edges over filling and roll up tightly to enclose; keep warm while cooking remaining tortillas. Serve, offering salt and pepper to add as desired.