Sub-Jee

Name: Sub-Jee
Ingredients: 2 tablespoons olive oil; 1/4 pound mushrooms sliced; 1 small cauliflower florets; 4 medium potatoes; 1 cup yellow onion chopped; 1 cup celery sliced; 1 each jalapeno pepper finely minced; 1 tablespoon cilantro minced; 2 teaspoons cumin ground; 2 teaspoons curry powder; 2 cloves garlic minced; 1 dash cinnamon ground; 3 cups chicken broth; 8 each flour tortillas; 2 cups monterey jack cheese shredded; 3 each tomatoes diced; 1 cup sour cream

17 ingredients

8 steps

Ingredients

2 tablespoons olive oil
1/4 pound mushrooms sliced
1 small cauliflower florets
4 medium potatoes
1 cup yellow onion chopped
1 cup celery sliced
1 each jalapeno pepper finely minced
1 tablespoon cilantro minced
2 teaspoons cumin ground
2 teaspoons curry powder
2 cloves garlic minced
1 dash cinnamon ground
3 cups chicken broth
8 each flour tortillas
2 cups monterey jack cheese shredded
3 each tomatoes diced
1 cup sour cream

Directions

1

In a large heavy pot, heat the oil over medium-high heat.
2

Add mushrooms and saute until they release their juices and begin to brown.
3

Stir in cauliflower, potatoes, onion, celery, jalapeno, cilantro, cumin, curry, garlic, salt, coriander, cayenne, cinnamon and broth.
4

Cover the pot and braise the mixture over medium heat for about 20 to 30 minutes, or until the vegetables are very tender.
5

To serve, heat the flour tortillas one at a time in a dry skillet until they are soft and pliable, turning once.
6

Sprinkle with a little of the grated cheese and keep the tortilla in the pan until the cheese begins to melt.
7

Have each diner spoon some of the vegetable mixture down the center of a tortilla, then top with diced fresh tomatoes and a dollop of sour cream.
8

To eat, roll the tortilla around the filling, burrito fashion.