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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 475.2
  • Total Fat: 11.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 942.2 mg
  • Total Carbs: 73.7 g
  • Dietary Fiber: 21.8 g
  • Protein: 29.6 g

View full nutritional breakdown of Big A** Veggie Burrito from the "Skinny Bitch in the Kitch" calories by ingredient
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Big A** Veggie Burrito from the "Skinny Bitch in the Kitch"

Submitted by: SANDRAMONROE

Introduction

This is a veggie/vegan burrito. The original recipe called for using a whole pound of vegan cheese, but i cut that in half. if you use more than 1/4 cup of cheese on each burrito, then you will need to adjust for the calories. With using the whole pound of cheese, each burrito would be about 601 calories. This is a veggie/vegan burrito. The original recipe called for using a whole pound of vegan cheese, but i cut that in half. if you use more than 1/4 cup of cheese on each burrito, then you will need to adjust for the calories. With using the whole pound of cheese, each burrito would be about 601 calories.
Number of Servings: 4

Ingredients

    1 cup brown rice
    2 cups water
    1/2 tsp sea salt
    1 (15 oz) can black beans
    1 T refined coconut oil
    1 yellow squash, 1/2 in. cubes
    1 green pepper, 1/2 in. dice
    1 mile green chile, 1/2 in. dice
    1/2 red onion, 1/2 in. dice
    1 zucchini, quarterd lengthwise, 1/2 in slices
    4 cloves garlic
    1 tsp chili powder
    1tsp ground coriander
    1tsp ground cumin
    2 tomatoes, 1/2 in. cubes
    2 T lime juice
    4 12-14 inch whole wheat tortillas, heated (i did this recipe with some low fat tortillas, other kinds will be slightly higher in calories, etc.)
    1/2 (8 oz.) vegan cheddar or Jack cheese, shredded
    1/2 C chopped fresh cilantro
    2 scallions, thinly sliced

Directions

This makes about 4 burritos, unless you use smaller than the 12-14 inch tortillas, then it will make more. Serving size is based on 4 burritos.

Combine rice water and pinch of salt. Boil, reduce heat to simmer, cover and cook until absorbed and rice is tender, about 45 min.
Meanwhile, place the beans and their liquid in a saucepan over med. heat. Bring to simmer, reduce to low and cook until heated through. About 3 minutes. Cover and set aside.
Heat coconut oil in 10-12 in. skillet over med. high. Add squash and cook, stirring occasionally fo r1 min. Add bell pepper and chile and cook, stirring occasionally 1 more min. Add onion and cook, stirring occasionally, for 2 more min. Add zucchini, garlic chili powder, coriander, cumin, and remaining 1/2 tsp of salt and cook, stirring occasionally, for 4 more minutes or until all veggies are crisp tender.
Stir in tomatoes.
Reduce heat to low, cover and cook for 4 min. Stir in the lime juice.
To Serve: lay tortilla on plate, top with 1/4 rice, in the middle of the tortilla. top with 1/4 o fbeans, 1/4 of veggie mix, 1/4 of cheese and top with 1/4 of the cilantro and 1/4 of scallions.
Fold one side up and over the fillings, fold in the edges, and continue rolling the tortilla to the otehr side. Making a tight bundle.
Serve seam side down, and enjoy. Repeat with remaining tortillas.


Number of Servings: 4

Recipe submitted by SparkPeople user SANDRAMONROE.






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