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Vegetarian Burrito

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2 years ago, I completed a 60 day vegan challenge with approximately 500 others through facebook.  I was very surprised by my results and the fact that I didn’t find a vegan recipe that I did not like.  

I’ve been eating 90% vegan for 2 years now, and while I’m far from an expert, I’ve learned enough to get into a pretty good routine.  I say 90% vegan rather than 100% vegan because I’m using Shakeology, which has whey protein in it and I did allow other exceptions occasionally.

I’m a creature of habit, so I like to have a fairly set menu that I eat nearly every day.  It helps me listen to my body, know what to expect from the perspective of energy and hunger, and fine tune it based on what I’m seeing / feeling.  Plus, it makes my life a lot easier.  I’m usually in and out of the kitchen in less than 30 minutes, including prep, cooking, eating and cleaning up.

This is a recipe for Supreme Vegetarian Burrito and I got the recipe from Tony Horton’s book “Bring It!”  You can also find it at KarmaChow.com along with other great recipes.

I make this burrito on the weekends and then eat it 3 or 4 times throughout the week, adding various toppings for variety.  Its tastes great and has become one of my favorites.  Loaded with complex carbs, protein, and healthy fat, it’s the perfect meal.  Oh, and my 6 year old loves it too!!!

MAKES 6 TO 8 BURRITOS

1 cup brown rice. (I used frozen microwaveable from Wal-Mart)  I’ve also experimented with Wild Rice and it works great.

2 tablespoons extra virgin olive oil

1 red and 1 green bell pepper (orange or yellow) seeded and sliced.  I like to put mine in my Ninja food processor and chop for about 3 seconds.

1 red onion, sliced

2 teaspoons ground cumin

2 tablespoons chili powder

1/2 teaspoon sea salt

Ground black pepper

1 can(15 ounces) fire-roasted diced tomatoes.  I’ve switched to Organic Fire Roasted, but that’s optional.

1 can (15 ounces) organic black beans, drained and rinsed.  (I just used low sodium, couldn’t find organic)  I’ve experimented with kidney beans for variety.

1 package sprouted or whole wheat tortillas.  ( I used Joseph’s whole wheat pita bread with flax seed)

EXTRAS (optional)

Cheese (preferably nondairy)

Avocado

Salsa (Hot – Marketside from Wal-Mart)

Sriracha Sauce (HOT!!)

Hummus

Spinach

Cook brown rice in microwave or on stove, which ever you prefer.  I’ve done it both ways.

While rice is cooking, heat 1 tablespoon of olive oil in large skillet.  Add bell peppers and onion and saute until soft, 3 to 5 minutes.  Add the cumin, chili powder, salt, and black pepper to taste, and continue cooking for 2 more minutes, stirring to incorporate all the spices with the peppers and onion.  Add the tomatoes and stir to mix.  Lower the heat and cove, cooking for about 5 minutes, until the peppers are really soft.  Remove from the heat.  Add the beans to the skillet and stir to incorporate.

Heat tortilla in microwave for 15 seconds to make soft.  Place a layer of spinach on the tortilla and then add a couple of tablespoons of brown rice.  Add approximately 2 tablespoons (more if you like) over the brown rice.  I then like to add the hot salsa and hummus on top.

This is the way that I like it but you can see that you have many options to choose from.  Just be careful not to add something high in fat, calories or sodium.

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