16 ounce package ground vegan “meat”
1 jar salsa (any brand will work)
15 ounce can kidney beans or pinto beans, drained
1/2 cup chopped green peppers
1/2 cup chopped onions
jalapeno peppers, chopped, if desired.
Mix all of the ingredients together in a pot. Heat until hot.
1 green pepper, diced
1 red pepper, diced
1 – 2 yellow and/or green squash, chopped
1 onion, diced
2 garlic cloves, diced
1 jalapeño pepper, diced
1 cup cooked brown rice
15 ounce can organic refried beans
Vegetarian ground beef, optional
2 tablespoons olive oil
6 – 8 tortillas – whole wheat, gluten-free, rice, or corn
Preheat oven to 400°F.
Sauté the vegetables in olive oil on medium heat until soft. Mix in the brown rice, refried beans and “smart ground” until mixture is hot. Place some of the mixture in each of the tortillas. Roll them up and place them in a baking pan and cook them until brown, about 15 minutes. Top with your favorite toppings.
Yield approximately 6-8 burritos
Note: Leftover filling can be stored in the refrigerator. When ready to use, place mixture on a fresh tortilla, roll it up and microwave until hot.