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Zesty Vegetable & Bean Burritos




Source of Recipe


Gabby (Gabriela DeVelbiss)


Recipe Introduction


Origins Unknown


List of Ingredients




4 cups (12 ounces) chopped assorted vegetables (red bell pepper, julienned carrots, shredded red or green cabbage and small broccoli florets) from the produce salad bar*
1/2 cup guajillo or jalapeno salsa, such as Frontera brand
1 cup vegetarian refried beans
1 teaspoon ground cumin
4 (9-inch) gluten free wraps, such as La Tortilla Factory
1 ripe avocado, peeled, seeded, diced
1/2 cup cheese substitute
4 whole pickled jalapeno chili peppers (optional)


Recipe



Coat a large nonstick skillet with cooking spray.

Stir-fry vegetables in skillet over medium-high heat 3 minutes.

Reduce heat to medium low; add salsa.

Cover and simmer 5 minutes or until vegetables are crisp-tender.

Meanwhile, combine refried beans and cumin in a microwave-safe bowl.

Cook uncovered in microwave oven 1 to 2 minutes or until hot.

Stack wraps on a large sheet of waxed paper or a clean towel sprinkled with water.

Fold the paper or towel around wraps and heat at high power in microwave oven 1 minute.

Or, heat each wrap one at a time in a hot skillet turning occasionally.

Spread bean mixture over wraps; top with the vegetable mixture, avocado and cheese.

Fold edges of wraps over filling; roll up burrito fashion. Serve with jalapeno peppers.

Substitutions:
If salad bar vegetables are not available, substitute 1 cup each of the four vegetables listed.