Vegetarian Burrito

Recipe type: Lunch
Serves: 2
  • 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
  1. In a small bowl mix rice, cilantro, and lime - set aside.
  2. 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.
  3. 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.
  4. Roll burrito to seal it.