Veggie Burrito - a 10 minute recipe

For the longest time (I am talking couple of years!) my younger son, Aakash, only took bagels for lunch.  He did not want to use silverware and it had to be something he could eat standing up.  He has since moved away from bagels to sandwiches and pasta.  After about 6 months of this combination, both pesto based, he suddenly decided that he needed to try something different.

After many suggestions, he finally settled on pasta salad and a veggie burrito.  I love the veggie burrito lunch idea, because I make extra filling and take it to lunch – like a naked burrito.  This means I don’t have to make two different things in the morning.  And it is ready in about 10 minutes!

 

Here is what you need:

(you can probably make 3 -4 burritos with this filling)

• 2 tsp. oil
• 2 -3 cups diced veggies of your choice – I used broccoli, zucchini, yellow squash, red, yellow, green peppers, and mushrooms.
• 1 can black beans, drained and rinsed
• ½ - ¾ cups cooked rice
• salt to taste
• 2 tsp. taco seasoning (you can substitute little bit of chili powder, cumin powder, coriander powder, and garlic powder instead)
• 1 tsp. red pepper flakes (reduce if you want it less spicy)
•  flour tortillas
• shredded Mexican cheese

Here is how I made it:

1. Heat oil in a pan.
2. While the oil is getting heated, quickly wash and dice the veggies in this order – yellow squash, zucchini, peppers, broccoli, and mushrooms
3. As you dice the veggies, add them to the hot oil.  Toss to coat.
4. Add the beans and rice.  Mix well.
5. Add the salt and spices.  Sauté on medium-high heat for about 5 minutes so that the veggies are still crunchy, but cooked.  Remove from heat.
6. While the veggies are cooking, soften the tortillas in the microwave for 30 seconds.
7. Place the filling in the tortilla.  Sprinkle with cheese.  Roll it up into a burrito.
8. Place burrito in a Panini press and grill till done.  Wrap in aluminum foil if you are sending it for lunch.