GardenCuisine: Border Town Burritos

[Guest guest]

This recipe is one of the Super Sixteen and it uses the VeggiePack. Kathleen

 

* Exported from MasterCook *

 

Border Town Burritos

 

Recipe By : GardenCuisine by Paul Wenner, page 234

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Rice

Sandwiches Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

15 ounces canned black beans -- drained and rinsed

1 carrot -- finely diced

1/3 cup salsa

(you pick the heat!)

1/2 teaspoon cumin

1/2 teaspoon garlic powder

2 cups VeggiePack -- chopped small

(see separate recipe)

6 whole-wheat tortillas

2 cups cooked Brown Rice

1 tomato -- diced

3 green onions -- sliced

1/2 avocado -- sliced

Extra salsa -- for topping

 

Serves 6

 

This burrito is powered by black beans and our versatile VeggiePack. I

selected this as one of the Super Sixteen because it packs a nutritional

wallop in a compact hand-held " handwich " ! All of life's journeys and

adventures can be rolled into one simple philosophy: Live each day to its

fullest and as if it were your last.

 

Combine the black beans, carrot, salsa, cumin, and garlic powder in a

saucepan. Cover and simmer until the carrot is just tender, about 10

minutes. Add the VeggiePack, then cover the pan and cook over medium heat

until tender, about 5 minutes. Stir occasionally.

 

Heat the tortillas, one at a time, in a dry skillet until soft, then place

a spoonful of the black bean mixture down the center. Top with cooked

Brown Rice, diced tomato, sliced green onions, and a slice of avocado. Add

extra salsa if desired. Roll the tortilla up around the filling and enjoy.

 

While you have all the food out, make a few spares to have 2-minute meals

on hand at a later date. You can freeze and reheat any time.

 

PER BURRITO • 331 CALORIES (12% FROM FAT) • 4 G FAT • 13 G PROTEIN • 60 G

CARBOHYDRATE • 0 MG CHOLESTEROL • 70 MG SODIUM • 10 G FIBER

 

 

 

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