Recipe

Veggie Burritos Recipe

	Chasingandrea / All my dishes 10 months, 2 weeks ago Made these for myself and my roommate. They were a big hit. I made extras, wrapped them in waxed paper and put them in the freezer so I can grab them if I need a quick lunch. I left out the avocado though. I'm not sure how well they freeze. Prep:8m Cook:15m Servings:8	Chasingandr
	vegetarian mexican

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Ingredients

2 tbsp of oil

3/4 cup of brown rice, cooked

1 package of Yves original veggie ground round

1 green pepper, seeded and diced

1 cup of frozen corn

1 can of black beans

1/2 cup of sliced white mushrooms

1 jalapeno (I didn't have one so I added a few dashes of hot sauce)

1 cup of salsa

1 tbsp of taco seasoning or chili powder

1/2 tsp cumin

salt and pepper

8 whole wheat tortillas 10 inches

1 cup of shredded strong cheddar cheese

1 avocado sliced

Salsa and sour cream for serving

Directions

Cook rice according to directions on package. Set aside.

Heat oil in a large skillet over medium heat. When warm, add the ground round and heat for 2-3 minutes.

Add the green pepper, corn, beans, mushrooms, jalapeno, salsa and seasonings. Cook for 10 minutes, stirring occasionally.

Warm tortillas in the oven or microwave. Do not toast them, they break when you fold them. Sprinkle the cheese on the tortillas (strong cheddar has lots flavour so you need less), add rice and avocado. Top with veggie ground mixture. Fold in the ends and roll. Place it seam side down while you prepare the rest. Serve warm with salsa and sour cream.

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