Veggie Burritos

There is nothing more satisfying than chomping into a big burrito stuffed with all your favorite vegetables.  The other night my roommate and I made the most mouth watering burritos using Food for Life brown rice tortillas, and filling them with beans and rice, kale, sweet potatoes, mushrooms and avocado.  These brown rice tortillas are so versatile-I use them for just about everything, but you must steam the tortillas for a few minutes so they are flexible enough to wrap up the burrito.  I love burritos, because you can put anything in them that you wish.  Try grilling some chicken or fish, or putting in some sauteed peppers and spinach or corn and tomatoes- whatever your heart desires!  

Ingredients

• 1 yellow onion, chopped
• 2-4 cloves of garlic, minced
• 2 tablespoons of Mexican seasoning (read the ingredients label to make sure it is safe for you)
• 1 container of mushrooms, sliced
• 1 can of cooked beans- black or pinto are best
• 2 cups of steamed rice
• 1 bunch of kale, trimmed
• 1 large sweet potato, chopped into bite size pieces
• 1 ripe avocado
• half a lime
• Food for Life brown rice tortillas
• (Shredded soy/rice/almond cheese if you like)

Directions

1. Saute the chopped onions in a pan with olive oil on medium heat.  Add sliced mushrooms after a few minutes.  Cook until both are soft and golden.
2. In a pot saute the garlic and add the beans.  Cook on medium heat until beans are soft.
3. In a bamboo steamer (or any steamer) steam the sweet potatoes for about 15 minutes, and steam the kale for about 8 minutes.
4. Slice up the avocado into bite sized pieces and squeeze the lime on it.
5. Once all fillings are ready, steam each brown rice tortilla in your bamboo steamer for about 5 minutes or less.  If you want to melt some cheese, sprinkle the grated cheese on top of the tortilla as it steams.
6. Once the tortilla is soft, remove from the steamer and fill with any combination of ingredients.  
7. Tightly roll up the burrito and enjoy with your favorite salsa!