Steve's Veggie Burritos
a healthy and spicy burrito loaded with taste and veggies
Equipment
- knife and cutting board
- Garlic Press
- frying pan
Ingredients
- 1 medium-sized onion
- 1 clove garlic
- 1 red bell pepper
- 1 jalapeno pepper
- 1 can black beans
- 1 can corn
- 1 cup cooked long-grain brown rice
- cumin, to taste
- 8 whole grain wraps or tortillas
- 1 spritz avocado oil (for frying pan)
Toppings
- 1-2 avocados, chopped
- fresh baby spinach
- shredded sharp cheddar cheese
- plain Greek yogurt
- salsa
- Srirachia
Instructions
- Spritz a frying pan (I like to use my cast iron pan) with avocado oil and turn on medium heat.
- Peel and finely dice a medium sized onion. (I've used yellow or purple—both are delicious!) Toss onion in preheated frying pan and saute.
- Using a garlic press, crush one clove of garlic and add to frying pan. Stir.
- Wash and dice the red bell pepper and the jalapeno pepper. Toss into frying pan.
- Saute veggies until they start to sweat.
- Drain and rinse black beans and corn. Add both to the frying pan.
- Add 1 cup of cooked long-grain brown rice to the frying pan.
- Saute until beans, corn and rice are heated thoroughly.
- Add cumin to taste.
- Turn off heat.
- Wash and chop avocados.
- Shred the sharp cheddar cheese.
- Chop the baby spinach to make it easier to eat. (I use freshly washed kitchen shears to cut them into bite-sized shreds. This is really handy for sneaking extra veggies into the kids' meals.)
- Heat whole grain wraps or tortillas in the microwave for about 20 seconds to warm.
- Assemble the burritos with the toppings of your choice and serve.
- Enjoy!