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
|Serving Size: 1 Serving (1537g)|
|Recipe Makes: 1 Servings|
|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
Calories per serving: 1463
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