The T H Supreme Vegetarian Burrito
Recipe created by Missy Costello of Karma Chow
1 Red Bell Pepper, sliced into thin strips
1 Green or Yellow Bell Pepper, sliced into thin strips
1 Vidalla Onion or Maui Onion, sliced thinly
1 cup dry Quinoa or Brown rice, cooked
2 cups water
½ small red onion, diced
1 - 15oz. can Organic Black Bean
½ c. Fire Roasted Crushed Tomatoes
3 tsp ground cumin
1 TBL Chili Powder (Mexican style blend)
1 tsp Sea Salt
Pepper to taste
2 TBL. Extra-Virgin Olive Oil
1 Pkg. Sprouted or Whole Wheat Tortillas
Extras (optional):
Avocado
Cheese (preferably non-dairy)
Salsa
Tempeh Bacon (if you are using this, put it inside the burrito before rolling)
To Prepare:
Rinse quinoa or brown rice, and prepare according to package directions.
While quinoa/rice is cooking, heat 1 TBL of the Olive oil in a large skillet. Add peppers & onions and sauté until soft – about 3-5 minutes. Add 2 tsp. cumin, Chili Powder, ½ tsp. sea salt and continue cooking for 2 more minutes, stirring to incorporate all the spices with the peppers & onions. Add Tomatoes and stir to mix. Lower heat and cover, cooking for about 5 minutes until peppers are really soft.
To prepare beans, heat remaining TBL of olive oil in a saucepan and add red onion. Saute the onion until soft. Add remaining 1 tsp of cumin and ½ tsp. salt, stir together. Add black beans and stir to incorporate all ingredients. Let cook for 1-2 minutes longer until beans are heated through. Add 1 cup of cooked quinoa or rice to the beans and stir together. Season with fresh ground pepper and remove from heat.
To Assemble:
Heat Tortilla shell over low open flame on stove to soften. Place the tortilla on a flat surface. Spread a very small amount of grated cheese over entire tortilla. Add 1 scoop of pepper & onion mixture to bottom 1/3 of tortilla. Top with 1 scoop of quinoa/bean mixture. Add avocado (optional) and Roll!!!
Enjoy your burrito topped with heart healthy Salsa or a bit of guacamole!!
Makes 6-8 Burritos