VEGETARIAN BURRITO
Author: Clean Team
Recipe type: Lunch
Serves: 2
Ingredients
- 1 cup cooked brown rice
- 2 Tbls. chopped cilantro
- Juice of ½ a lime
- 2 Tbls. olive oil
- 1 cup zucchini or other summer squash
- ½ small onion, chopped
- 1 clove garlic, minced
- ½ Tbl. dried oregano
- ¼ tsp.cumin
- Dash of cayenne
- Salt and pepper to taste
- Cilantro
- Avocado
- savoy cabbage or lettuce, shredded
- 1 cup black or pinto beans (cooked or canned)
- 2 brown rice tortillas
Instructions
- In a small bowl mix rice, cilantro, and lime - set aside.
- In a medium bowl toss squash, onion, garlic, and spices with olive oil. Spread on baking sheet. Roast at 375°F for 30 minutes or until the squash is soft and starting to brown. Stir periodically to prevent burning. Toss black beans with squash mixture at the end to warm.
- In a large dry skillet over medium heat warm tortilla on both sides until pliable (watch it doesn’t burn). Fill warm tortillas with squash/bean mixture. Top with avocado, cilantro, and cabbage or lettuce.
- Roll burrito to seal it.