Ingredients (use vegan versions):
- 1 pkg. 6 whole wheat tortillas (burrito size)
- 3/4 cup uncooked organic brown rice
- 1 15 oz. can organic non-fat refried black beans
- 1/2 lb. organic firm tofu
- 1 small zucchini
- 1 small carrot
- 4-5 small white mushrooms
Directions:
Quick Guacamole (optional)
Ingredients (use vegan versions):
- 1 small avacado
- 1/4 cup prepared salsa
Directions:
Cook rice according to package directions. Heat black beans
over low heat.
Cut tofu into 1/2″ cubes. Chop zucchini, carrot, and
mushrooms into bite size pieces. Blanch carrot in a bowl
of water in microwave for 1-2 minutes to soften.
In a non-stick saucepan, saute tofu until browned. Set
aside. In same saucepan, add zucchini, blanched carrot, and
mushrooms. Saute until water has cooked off. Remove from
heat and add tofu back in.
Quick Guacamole:
Remove avacado from skin and mash. Add prepared salsa.
To assemble:
Soften tortilla by placing between two sheets of paper towel
in microwave for 10-20 seconds. Add scoop of black beans,
rice, and tofu-veggie saute. Add guacamole, sliced olives,
salsa if desired.
Alternatives:
Substitute any of your favorite vegetables for the ones
listed here. (These ones work well because they have a
high water content and can be cooked without oil.)
Serves: 6
Preparation time: 40 min.
Tags: Mushroom, Pie, Salsa, Vegan, Vegetables