Big A** Veggie Burrito from the "Skinny Bitch in the Kitch"
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup brown rice2 cups water1/2 tsp sea salt1 (15 oz) can black beans1 T refined coconut oil1 yellow squash, 1/2 in. cubes1 green pepper, 1/2 in. dice1 mile green chile, 1/2 in. dice1/2 red onion, 1/2 in. dice1 zucchini, quarterd lengthwise, 1/2 in slices4 cloves garlic1 tsp chili powder1tsp ground coriander1tsp ground cumin2 tomatoes, 1/2 in. cubes2 T lime juice4 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, shredded1/2 C chopped fresh cilantro2 scallions, thinly sliced
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.
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.
Nutritional Info 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
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