TUNA BURRITOS

TUNA BURRITOS

A new take on burritos combines tuna, chick-peas and crunchy vegetables in warm cheesy wrapper.
Add a salad and some bottled salsa for an inexpensive and popular supper or lunch.

1 tbsp. vegetable oil
1 onion, chopped
2 cloves garlic, minced
2 stalks celery, diced
1 cup diced sweet green pepper
1 can (19 oz/540 mL) chick-peas
2 tsp. chili powder
1/2 tsp. EACH dried oregano and ground cumin
1/4 tsp. hot pepper sauce
1/4 cup fresh lime or lemon juice
4 large (10-inch/25 cm) flour tortillas
1 can (6 oz/170 g) tuna, drained and flaked
1 cup shredded Cheddar or Monterey Jack cheese

In large skillet, heat oil over medium heat; cook onion for 3 minutes. Add garlic, celery and 3/4 cup of the green pepper. Cook, stirring often, for 5 minutes.

Drain chick-peas, reserving 1/4 cup of the liquid. Rinse chick-peas and add to skillet along with chili powder, oregano, cumin and hot pepper sauce.

Heat through, mashing chick-peas with potato masher. Stir in lime juice and reserved liquid; heat through.
Spread evenly over each tortilla, leaving 1-inch border. Sprinkle with tuna pieces and roll up.

Place, seam side down, in greased 13 x 9 inch baking dish; cover tightly with foil and bake in 400 F. oven for 15 minutes. Sprinkle with cheese; bake, uncovered, for about 3 minutes or until cheese melts.

Garnish with remaining green pepper.
Makes 4 servings