Veggie Burritos with Cilantro Lime Rice
2 Large Whole Wheat Tortillas
1 cup of rice , recipe follows
1 cup of pinto beans
1 tbsp coconut oil
1/4 cup onion, chopped
1 clove of garlic, minced
1 small zucchini, chopped
1 ear of corn, corn cut off of the cob (or you could use canned or frozen corn too)
1 can fire roasted tomatoes, chopped
½ cup pico de gallo
Vegan sour cream (I use Toffuti)
In a skillet, heat coconut oil. Add onion and saute for a couple of minutes or until almost tender. Add garlic and saute until fragrant. Add zucchini and corn and cook for a few minutes.
Add the undrained canned tomatoes. Simmer for about 15 minutes or until the mixture thickens and some of the liquid has evaporated. Set aside.
Place tortilla on a plate or cutting board. Put ½ cup of rice on tortilla down the center and leaving an 1 ½-2 inches at each end for folding. Top with the beans, pico, sour cream, avocado and lettuce. Fold the ends toward the center and then fold the sides toward the center. Cut in half and serve.
Cilantro Lime Rice
1 cup of brown rice or rice of your choice
Water according to the type of rice cooker you use
Juice of one lime
¼ cup cilantro
Salt to taste
Place rice and water in rice cooker. During the last 5 minutes of cooking, add lime and cilantro. Add salt to taste. Keep warm while getting ingredients ready for burritos.