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Name: Jane's Jammin Burritos
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 large onion; 2 cloves garlic; 2 zucchini chopped; 2 yellow squash; 1 red bell pepper chopped; 3 cups shredded napa cabbage; 2 cups vegetarian fat free refried beans; 2 cans black beans drained and rinsed; 1 cup brown rice see tk; 2 tsp cumin; 1/8 tsp cayenne pepper; 6 large ezekiel sprouted grain wraps; salsa to taste; guac to taste

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INGREDIENTS

1 large onion
2 cloves garlic
2 zucchini ; chopped
2 yellow squash
1 red bell pepper ; chopped
3 cups shredded napa cabbage
2 cups vegetarian fat free refried beans
2 cans black beans ; drained and rinsed
1 cup brown rice ; see tk
2 tsp cumin
1/8 tsp cayenne pepper
6 large ezekiel sprouted grain wraps
salsa ; to taste
guac ; to taste

Servings

INSTRUCTIONS

Sauté onion and garlic in large skillet with a little water or low sodium vegetable broth on high heat for 3 minutes.

Add zucchini, yellow squash, red pepper, and cabbage to the skillet.

Cook for 4 to 5 minutes, until vegetables are al dente (soft but firm) and cabbage is wilting.

Add the black beans, refried beans, and rice to the skillet.

Stir ingredients together on low temperature until it is thick and mortar-like.

Season with cumin and cayenne.

Slap a large spoonful of veggie mortar onto the center of the Ezekiel wrap and spread it from top to bottom along the center line.

Fold the sides over using a bit of the veggie mortar as adhesive for the top flap.

Rest the burritos next to each other and place them seam-side down on a parchment lined baking sheet.

Bake for 20 minutes or until the wraps are crisp.

Serve with salsa and guacamole on top

NOTES

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Jane's Jammin Burritos

1 large onion 
2 cloves garlic 
2  zucchini chopped
2  yellow squash 
1  red bell pepper chopped
3 cups shredded napa cabbage 
2 cups  vegetarian fat free refried beans 
2 cans black beans drained and rinsed
1 cup brown rice see tk
2 tsp cumin 
1/8 tsp cayenne pepper 
6 large ezekiel sprouted grain wraps 
  salsa to taste
  guac to taste

Sauté onion and garlic in large skillet with a little water or low sodium vegetable broth on high heat for 3 minutes.
Add zucchini, yellow squash, red pepper, and cabbage to the skillet.
Cook for 4 to 5 minutes, until vegetables are al dente (soft but firm) and cabbage is wilting.
Add the black beans, refried beans, and rice to the skillet.
Stir ingredients together on low temperature until it is thick and mortar-like.
Season with cumin and cayenne.
Slap a large spoonful of veggie mortar onto the center of the Ezekiel wrap and spread it from top to bottom along the center line.
Fold the sides over using a bit of the veggie mortar as adhesive for the top flap.
Rest the burritos next to each other and place them seam-side down on a parchment lined baking sheet.
Bake for 20 minutes or until the wraps are crisp.
Serve with salsa and guacamole on top

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Nutrition

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Serving Size: 1 Serving (1537g)
Recipe Makes: 1 Servings

Calories: 1463
Calories from Fat: 87 (6%)

Amt Per Serving		% DV

	Total Fat 9.7g	13 %
	Saturated Fat 2g	10 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 3.7g
Cholesterol 0mg		0 %
Sodium 1141.1mg		39 %
Potassium 4472mg		118 %
Total Carbohydrate 289.5g		85 %
	Dietary Fiber 56.5g	226 %
	Sugars, other 232.9g
Protein 66.2g		95 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1463

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