Busy Night Vegan Burrito's- With Option for Smashed Yam Filling

This is a great meal for ohh so many reasons. One is that it is usually things I ALWAYS have in the house. Two, because it's really easy. Three, because I can buy a rotisserie chicken from New Season's and cut pieces of it off so that Adam or any other meat eaters, can easily add meat to their burrito. 

 

Ingredients:

Choice of large tortillas (I LOVE La Tortilla factories "Dark Teff" gluten free tortillas, but you can use large corn or 100% whole wheat tortillas).

3-4 cups of beans (I like a combo of black and pinto, drained and rinsed well)

1 -2 cups of brown rice, cooked (I like the already cooked brown rice in the freezer section)

little bit of cheese (I prefer Mozzarella Rice Shreds which are technically 100% vegan, but its a compromise) but you can use low fat shredded mexican or low fat cheddar, etc.

1 small can sliced black olives, drained

1 green bell pepper, diced

one ripe avocado

spring mix

choice of CHUNKY salsa (I like the organic fresh stuff, Adam likes Pace Thick and Chunky)

optional: diced tomatos

If you are not vegan/vegetarian, like Adam, you can add rotisserie or left over chicken to burrito, if you MUST~

I usually make sure the rice and beans are heated and cooked, and then lay out buffet style for everyone to make their own burritos.

Nutritional Facts for Above Burritos based on:

1 Smart and Delicious Dark Teff Gluten Free Tortilla

1/4 cup brown rice

1/4 cup beans (black and pinto)

handful of diced green bell peppers

2 tbps sliced black olives

1/4 cup spring mix

1/4 avocado

(notice: if you are trying for lower fat, try eliminating the olives, and cutting back or eliminating avocado)

Nutrition Facts A-Star Dark Teff, Beans and Rice Burritos Serving Size: 1 recipe Amount Per Serving Calories 466 Total Fat 18.2g       Saturated Fat 4.1g       Trans Fat 0g Cholesterol 0mg Sodium 737mg Carbohydrate 62.3g       Dietary Fiber 11.4g       Sugars 0.4g Protein 14.8g Vitamin A 25% Vitamin C 29% Calcium    21% Iron 26%

Optional filling: Yam Burrito (haven't tried this yet, but sounds yum!!!!!! I am currently into Yams for winter, if you haven't already noticed that)

1 large Yam (NOT SWEET POTATO)

Cut Yam into chunks and add to small casserole dish. Fill about half an inch of water, cover and cook at *425 until yams are very tender. Remove from over, let cool slightly, then peel off skins. Smash with forks. I believe Trader Joes also carries peeled cut Yam in a microwave bag. Another easy healthy shortcut!

Fill tortilla/wrap with brown rice, smashed yam, spring mix, salsa, avocado. Enjoy. Ill probably try this for dinner tomorrow night and use up the beautiful organic hass avocado sitting in the fridge~

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