Circulaire actuelle Co-op Food - Valable à partir du 09.11 au 03.01 - Page n° 20

Les produits de cette circulaire

now roll tortilla cracker pur oven oil juice tomatoe olive cheese ground pepper

CRACKER Es LÉ ue P y Cheesy Asparagus EDIIET EE hi CPE TETE CT DETENTE CRACKER CRACKER BARREL LATTES ns | Ar CHE TRY OUR FAMILY SIZE SHREDS UE SEEN EEE RTE these super-cheesy vegetarian enchiladas can be SC TELLE A EL LEA 2cups (500 mL) Cracker Barre 1tsp(5mL) ground cumin STE CEE RENE EU 11/2 cups (375 mL) strained puréed tomatoes (passata) LUE 1/4 cup (60 mL) tomato paste 24 asparaqus spears, trimmed and blanched (about 11/2 bunches) 1 can (540 mL) refried beans 1/2tsp (2mL) dried oregano 1/2tsp (2mL) each salt and 2tbsp (30 mL) lime juice 2tbsp (30 mL) olive oil 3 cloves garlic, minced 1tbsp (15 mL) chili powder 8taco size tortillas, warmed 4 green onions, thinly sliced 1. Preheat oven to 425°F (20°C). Grease 13- x 9-inch (3 L) baking dish. Whisk together tomatoes, tomato paste, lime juice, olive oi, garlic, chili powder, cumin, oregano, salt and pepper; spread half of the sauce in bottom of prepared pan. 2. Place 3 spears asparagus, 1/4 cup (60 mL) beans and 2 tbsp (30 mL) cheese in centre of each tortilla. Roll up tightly and place seam-side down in baking dish, Top with remaining sauce and sprinkle with LE TUE 3.Bake, uncovered, for 20 to 25 minutes or until ortillas are lightly CE Et EL TOUT RS LATE LE ATLAS NOW THIS ISA alle MADE FROM 100% CANADIAN MILK Al trademarks are owned or used under license by Lactalis Canada, Toronto ON, M9C 541 ©Lactals Canada, 2023. Al rights reserved.