Note: This recipe makes 10-12 Burritos. I often double this recipe and freeze the burritos for two weeks at a time. It is an easy quick snack to have on hand, not to mention it takes away the pressure of having to prepare breakfast each night or each morning.
Ingredients:
- 2 Small Cans of Pinto or Black Beans
- 5 Russet Par-Boiled Potatoes, Diced or Shredded (Substitute Sweet Potatoes)
- 1 Small Bell Pepper, Diced (any color will do)
- 1 Small White/Yellow Onion, Diced
- 1 Stick of Plant-Based Butter
- 4 Cups of Whole Grain Rice, Cooked
- 10 Vegan Tortillas
- 3 TSP of Paprika
- 1 TSP of Cayenne
- 1/2 TSP of Red Pepper Flakes
- 1/2 TSP Sea Salt
- 4 Handfuls of Raw Spinach
- 4-5 Avocados
- 1-2 TSP of Fresh Lemon Juice
Directions:
- In a frying pan, melt butter. Add potatoes and seasoning and fry till golden brown (8-10 min.)
- Add Bell Pepper, Onion, Beans and cook for another 3-4 minutes.
- Turn off heat, fold in raw spinach.
- Assemble 1/4 Cup of the mixture in each of the tortillas.
- Top with a few slices of Avocado with a squeeze of lemon.
Notes:
When prepping burritos for the week, wrap in foil but do not ADD the avocado. Instead, pack a few slices of the avocado separately in a baggie or mini mason jar, and squeeze a little lemon or lime juice over the slices so they don’t turn brown. Refrigerate or Freeze the burritos for up to three weeks.
What Else Can You Add/Change?: Feel free to add: Corn, Okra, Broccoli, Sage, Parsley, Roasted Tomato, Cilantro, Nutritional Yeast (2-3 tsp), 1 Jalapeno, Vegan Cheese Shreds, Queso Cashew Cheese, Salsa Etc.
Wood Family Garden 