Plant Based Burritos

YIELD: 8 servings.

I try to hide as many veggies as possible in these burritos. Another way I bump up the nutrition level is by using thinly sliced cabbage instead of regular iceberg lettuce. The filling freezes well, so double the recipe! —Jeni Pittard, Statham, Georgia

Ingredients

1 lb Mary's Alternative Protein

4 tsp Chili powder

¼ Cup Sunflower or oil of choice

1-1/2 Cups Chili or green bell pepper, small diced

1-1/2 Cups Red bell pepper, small diced

1 Cup Onion, small diced

1 tbsp Canola oil or oil of choice

2 Cups Cooked White Rice

4 tsp Garlic cloves, minced

1 Cup Cooked or canned Black beans, rinsed and drained

2 tsp Ground cumin

1 tsp Salt

8 8-inch flour tortillas (8 inches)

1-1/2 Cups Shredded Cheddar (Vegan Dyilla or dairy cheddar cheese)

Traditional or vegan Sour cream, shredded lettuce or salad green of choice and fresh cilantro leaves, optional to serve with this recipe.

Optional to serve with commercial salsa or recipe below.

Directions

1. Cook Rice and set aside covered.

2. Portion 16 one-ounce pieces, flatten to about ½ inch thick.

3. Oil a large 9-inch sauté pan with two tablespoons of oil. Preheat pan on medium heat until hot. Place chicken pieces in saute pan. Saute until lightly brown (about 2 minutes. Flip Chicken and repeat cooking for another 1-1/2 minutes or until firm to touch. Cut in half with metal spatula or knife in skillet. Sprinkle chili powder over Chicken and mix to evenly disperse. Remove from skillet.

4. In the same skillet using the remaining 2 tablespoons oil add peppers, onions, salt, cumin, and saute until onions are translucent tender (about 4 minutes. Add garlic; sauté another 4 minutes longer. Stir in beans and rice mixture.

5. Portion the rice/bean mixture equally onto 8 tortillas. Portion 3 tablespoons of cheese and four pieces chicken on each tortillas and wrap tight.

Fresh Tomato Salsa

Yield: 1-1/2 Cups

1-1/2 Cups Fresh tomatoes, chopped

¼ Cup Red onion, chopped

¼ Cup Fresh Cilantro, chopped

2 tbsp Lemon or lime juice

¼ tsp Cumin powder

½ tsp Chili powder

¼ tsp Salt

½ tsp Garlic, minced

½ tsp Sugar

2 tbsp Tomato Paste

Mix all ingredients together and refrigerate until cold.