Happy #meatlessmonday with this veggie packed burrito inspired by @lalobasbakery on #30a – we couldn’t get enough of this deliciousness while at Blue Mountain Beach so we decided to try it at home using fresh summer veggies and @mariaandricardos chili tortillas from Whole Foods Market.
Veggie Burrito Recipe
4 Maria and Ricardo’s Gourmet chili wraps
3/4 cup chopped onion
2 tsp vegetable oil
1/2 tsp ground cumin
1/2 tsp chili powder
1 medium yellow squash, diced
1 medium carrot, diced
1 1/2 cups collard greens
1 tomato, diced
1 jalapeno, diced
8 tablespoons grated Monterey Jack cheese (or vegan cheese)
1 2/3 pinto beans, cooked and seasoned
1 cup rice of your choice, cooked and seasoned
Drizzle olive oil into large skillet over medium-high heat, stir in onion and cook until golden, about 6 minutes. Add cumin and chili powder; stir 20 seconds. Add carrot, squash sauté until almost tender, about 5 minutes. Stir in collard greens, turn off heat cover and let the greens wilt.
To warm tortillas place in the oven preheated at 400 degrees. Let warm for about 2 minutes, place warm tortillas on work surface. Place Monterey jack cheese (or vegan cheese) down center of tortilla. Top with beans and rice, then veggie mixture. drizzle with salsa if desired. Fold sides of tortillas over filling, forming packages. Turn each package, seam side down, onto plate.