Veggie Burritos

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Veggie Burritos

 

 

(Serves 6 - 8)

 

Ingredients:

 

1 28-oz. can of whole peeled plum tomatoes in puree

4 Tbs. of olive oil

2 cloves of finely minced garlic

1 large Spanish onion, peeled and thinly sliced

1 green bell pepper, thinly sliced and seeds removed

1 red bell pepper, thinly sliced and seeds removed

1 small zucchini, cut in cubes

1 small yellow squash, cut in cubes

1/2 small eggplant cut in cubes, with skin left on

1/2 box frozen chopped mustard greens, defrosted (optional)

1 14-oz. can chick peas, drained and rinsed

1 14-oz. can black beans, drained and rinsed

1 28-oz can refried beans (vegetarian style)

6-8 flour tortillas (burrito style)

Ground cumin

Oregano

Thyme leaves

Basil leaves

Salt

Ground cayenne pepper

Complimentary garnishes: Guacamole, Vegan Sour Cream, Salsa

 

Directions:

 

1. In a medium sized nonstick Teflon pan, saute onions, peppers, garlic,

and 1 Tbs. of olive oil, over medium heat until veggies are soft.

2. Add 1 28-oz. can of tomatoes (roughly chopped) and include the puree

with

1 Tbs. ground cumin, 1 tsp. oregano, 1 tsp. basil, 1/2 tsp. ground thyme,

 

salt and cayenne pepper to taste.

3. Allow to simmer for 10-15 minutes over low heat. Adjust seasonings to

 

your liking.

4. Using the other 3 Tbs. of olive oil, saute the zucchini, yellow

squash,

and eggplant till soft. Add to tomato, pepper and onion mixture. Then

add

drained beans, chick peas, and mustard greens.

5. Simmer for five minutes over low heat. Taste and adjust seasoning.

6. Heat refried beans and put approximately 3-oz. of the refried beans

in a soft flour tortilla. Then put approximately 3 oz. of the veggie

mix in the flour tortilla.

7. Roll into a burrito. Brown

burrito slightly under the broiler.

8. Serve with rice and garnishes.

 

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