15
under the parchment is no longer wet . Remove the beans/rice and
parchment and sprinkle with the Parmesan . Return to oven and con-
tinue baking until the shell is golden brown, an additional 2 to 3 min-
utes . Reserve .
6 . While the tart shell is pre-baking, slice the tomatoes in the food pro-
cessor, using the same 4mm/medium slicing disc . Lay the slices on a
towel-lined plate; sprinkle with the remaining salt . Reserve until ready
to use .
7 . Once the tart shell is baked, prepare the tart . Arrange the vegetables
and the tomatoes in the baked tart shell by tightly overlapping them
in rows (start with one vegetable, using a different vegetable in each
row) . Drizzle with the remaining tablespoon of olive oil and sprinkle
with the remaining pepper . Dot the tart with pea-sized pieces of the
goat cheese (use more or less, according to taste) .
8 . Carefully slide the pan into the lower position of the hot oven . Bake
20 minutes or until crust is fully browned and the vegetables are ten-
der and golden . Remove from oven and sprinkle with the sliced basil .
9 . Serve warm or at room temperature .
Nutritional information per serving:
Calories 180 (67% from fat) • carb. 13g • pro. 3g • fat 14g • sat. fat 7g • chol. 25mg
• sod. 200mg • calc. 30mg • fiber 1g
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 olive oil, divided
¼
teaspoon kosher salt, divided
2
⁄
3
cup frozen corn kernels (not thawed)
1
cup shredded cooked chicken
2
cups canned/cooked black beans (drained and rinsed, if using
canned)
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
1
cup shredded Monterey Jack (about 4 ounces)
4
10-inch flour tortillas
1 . Preheat the Cuisinart
®
Convection Toaster Oven Broiler to 400ºF on
Pizza/Bake . Line the baking pan with aluminum foil .
2 . In a large mixing bowl, toss the vegetables (except for the corn) with
2 teaspoons of the olive oil and a pinch of salt . Arrange evenly on the
prepared baking pan . Carefully slide the pan into the upper position
and roast in the preheated oven for about 18 to 20 minutes, or until
vegetables are softened and are beginning to brown . Transfer the
vegetables back to the mixing bowl and toss with the corn, chicken,
beans, cilantro, lime juice, spices, pepper and remaining salt .
3 . 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 vegetables were roasted . Brush the top of each rolled
burrito with the remaining olive oil .
4 . Carefully slide the pan into the lower position . Bake burritos in the
hot oven (still at 400°F) 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
