Vegetable Burritos

8 tortillas
1 small yellow onion; chopped
1 each garlic clove; crushed
1/4 cup water
1/4 cup canned chili peppers; chopped
1/2 Tbs chili powder
1/2 tsp ground cumin
1/4 tsp coriander; ground
1 dash cayenne
8 oz tomato sauce
1/4 cup tomato paste
1 cup water

Filling:
1 small yellow onion; chopped
1/2 cup green bell pepper
1/4 lb fresh mushrooms; cleaned & chopped
1/2 cup water
1/2 cup corn kernels; frozen fresh
1 cup zucchini; chopped
1 tsp chili powder
1/2 tsp ground cumin

Sauce: Saute the onion and garlic in the water for 5 minutes. Add the green chilles and spices, stir, and saute a few minutes. Add the remaining ingredients, mix well, and simmer for 15 minutes. Set aside.

Filling: Saute the onion, green pepper, and mushrooms in the water for 5 minutes. Add the corn, zucchini, and spices, saute about 10 more minutes, and set aside.

Preheat the oven to 350 degrees. Place about 1/3--1/2 cup filling down the center of each chapati or tortilla and roll up. Spread 1 cup sauce over the bottom of a covered casserole dish. Place the burritos seam-side-down in the casserole. Pour the rest of the sauce over the burritos, cover, and bake for 30 minutes.

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