This week's recipe for Vegetarian Burritos is packed with yummy veggies, beans, rice, and salsa! They're in low fat, and have tons of fibre, protein and other healthy vitamins and minerals!! These burritos are super easy to make especially with the help of a food processor!! Feel free to play with the ingredients and spicing...that's the great thing with burritos, they're so versatile!
I recommend making a double batch -- you can prepare, individually wrap in plastic and freeze them!! When you're ready for a great lunch or dinner, just pop them in the microwave, defrost for a few minutes on each side, then cook for 2-3 minutes...voila! They're excellent served with mashed avocado on the side!!
This recipe was adapted from one given to me by my sister-in-law - Thanks Ellen!
Ingredients
1 onion
1 zucchini
1 1/2 peppers (any colour)
1 carrot
garlic (2-3 cloves)
2 T chili powder (or to taste - make sure it's not the super-hot stuff first!)
2 T cumin powder (or to taste)
1 tsp. salt (or to taste)
1 can refried beans (any kind, e.g., pinto, black bean, soy bean...)
about 1/2 large jar of salsa (or just to taste)
1/2 cup cooked brown rice
7-10 large whole wheat tortillas (depending on how full you stuff them)
1 avocado
Directions
- Chop veggies into big chunks, then process in food processor until desired 'chunkyness' (I usually use the grating attachment for the carrots). Fry veggies all together with spices and salt until softened (but still a little firm).
- Add refried beans and mix well (using a little heat over the stove helps soften the beans a bit faster). Then add salsa and cooked rice, mix well.
- Add about 3 heaping tablespoons of mixture to the large tortilla, fold in edges and roll up moving from the bottom up
- If you're gonna serve them right away, add a little extra filling on top (if available), then top with non-dairy cheese (optional)
- Cook at about 425 for about 15-20min
- Serve with extra salsa and guacamole - or just some mashed avocado for those of us who don't want to get too fancy!
Enjoy!!
