Apple Burritos

6–7 golden delicious apples
3 tbsp. cornstarch
3 1/2 c. pineapple juice
1 dozen whole wheat flour tortillas
1 tsp. coriander

WASH, CORE, SLICE, and COOK apples in 1/2 c. juice until tender but not mushy.
BRING pineapple juice to a boil. ADD cornstarch (dissolved in 1/4 c. juice) and cook
until thick and bubbly. FOLD 1 c. of thickened pineapple juice carefully into cooked
apples. PLACE 1/4 to 1/3 c. apple slices in the center of each flour tortilla. ROLL and
PLACE seam down in 9”x11” baking dish. COVER with remaining thickened pineapple
juice. BAKE covered at 350° for 30 minutes or until heated throughout. SERVE hot or
cold.YIELDS: 12 servings.

VARIATION: Add 1/2 cup raisins or sliced fresh cranberries to apples while cooking or
use blueberries instead of apples. For PEACH–BLUEBERRY BURRITOS, use thickened
pineapple juice, but don’t cook the peaches or blueberries; just fill tortillas and
warm.