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Southwest Style Veggie Burritos

June 30, 2012, 12:50 am
Preparation Time: approximately 15-20 minutes

Cooking Time: 15-20 minutes

Serving Size: 4 burritos

Ingredients

4 whole wheat tortillas

2 cups fire-roasted tomatoes, canned, no salt added

2 cups black beans, canned, no salt added*

2 cups white beans, canned, no salt added, drained and rinsed*

3 TB chipotle peppers in adobo sauce, chopped fine

1 cup corn kernels, frozen and thawed**

2 each red bell peppers, diced

1 each red onion, diced

1# portabella (baby) or white mushrooms, cut into quarters

2 TB garlic, chopped

2 cups spinach (baby)

2 cups brown rice, cooked

3 each limes, juice of and zest of

½ bunch cilantro, de-stemmed, washed, chopped

2 TB cumin

1 TB coriander

2 TB chili powder

2 tsp/TT cayenne pepper, ground

TT salt

¼ cup olive oil

1 each avocado, sliced

1 cup queso fresco, crumbled***

Directions

Sauté 1 TB garlic in 1 TB olive oil until softened. Add cumin, coriander, chili powder, and cayenne - sauté 30 seconds, stirring constantly. Combine tomatoes, beans, chipotle, corn, and lime zest - add to pot. Allow to heat thoroughly (mixture will bubble). Season with salt and add ½ chopped cilantro. Reduce heat to low and set aside.

Meanwhile, heat 1 TB garlic and onion in remaining olive oil until softened. Add bell peppers and mushrooms and cook until al dente. Toss spinach into mixture last until wilted. Season with salt. Remove from heat, cover, and set aside.

Combine hot prepared brown rice with lime juice and ½ of the chopped cilantro. Season with salt. Set aside.

[Warm tortillas gently and only slightly (this can be done for about 15 seconds on high in the microwave or at 250 degrees for about 5 minutes in the oven) - overcooking these will result in gummy and rubbery tortillas.]

To fill: Lay tortilla flat and place ¼ of rice mixture slightly to one side of middle. Top with ¼ bean mixture followed by ¼ vegetable mixture. Place avocado slices and crumbled cheese on top. Be careful not to overfill.

To wrap: Fold each side of tortilla inward at the same time, followed by the end with the least amount of space (remember you put the mixtures slightly to one side of the middle). Lift that side and make a big roll toward the opposite end, folding in after you have closed in the mixture. Fold the opposite end over and place folded sides down.

Storage and Turn-out

Cut in half and enjoy alone, alongside a mixed green salad with lime vinaigrette, or with baked tortilla chips!

*you may also use dried versions of the beans - just follow instructions on the product (canned is used here to reduce work load and prep time)**canned corn is by far less nutritious than frozen corn, as it is cooked at a high temperature and canned with water that is drained out; the quality is also reduced in the process***you may use any low-fat cheese you prefer here, including Monterey Jack or Cheddar

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