Awesome Bean & Corn Burrito Ingredients: whole wheat burrito 1/4 cup whole kernel corn 1/4 cup black beans some chopped up onion a few slices avacodo 1/4 cup northern beans (any size variety) salt cooking spray vegan cheese (optional) Directions: In a skillet saute the onions in cooking spray until clear. While they are cooking put the northern beans in a small bowl and heat just till warm. Add the avacodo slices and mash them to a paste. Add salt to taste. When the onions are done add the corn and black beans. Add salt to taste. While these are being heated, lay the burrito on a plate and spread the avacodo mixture all over the surface. If you want to add cheese, do this now. When the corn and beans are warm it is time to place them on top of the cheese. Wrap the burrito up and it's time to eat. *********************************************************************** Kind Veggie Burritos Ingredients: Filling: 1 cup rice (white or brown) 1 can black beans, rinsed and drained 2 cloves crushed garlic 1-2 tsp. bazil 2 Tbsp. olive oil salt to taste Pico De Gallo: 3 fresh plum tomatoes, diced 2 yellow onions, chopped 1 jalapeno pepper, chopped 1/4 cup minced cilantro 2 Tbsp. lemon juice 1 Tbsp. white vinegar Directions: Start by cooking the rice. When rice is done, add beans, garlic, salt, basil, olive oil, and mix. Let spices blend in. To make pico de gallo, just chop veggies, and add lemon juice, and vinegar. to serve, pour rice mixture down the center of a 12" tortilla, top with pico de gallo, and roll up. Serves: 4 ************************************************************ Melissa's Veggie Burritos Ingredients: 1 can refried beans 1 tomato 1 green pepper 5 or 6 mushrooms soy cheese (cheddar) tortilla shells Directions: Preheat oven to 350 degrees. Dice tomato and green pepper, slice mushrooms, and shred cheese. Spread refried beans on bottom of tortilla shell. Add veggies, and top with cheese. Wrap up burrito and cover with aluminum foil. Repeat until ingrediants are gone. Put burritos in oven for about 15 minutes or until cheese is melted. Serve with salsa, vegan sour cream, guacamole,etc. Serves: about 6 Preparation time: 30 minutes ***************************************************************** Rice & Bean Burritos Ingredients: 2 cups of cooked brown rice 1 package of frozen veggies-I usually use a broccoli/corn/red pepper mix flour tortillas 1 can of (drained) pinto beans (or use fresh ones, if you prefer) tandoori sauce-this is an Indian-spiced sauce you can find at most supermarkets Directions: Heat up the frozen veggies in a frying pan, and after they are hot, add the beans. Continue to heat together for 3-4 minutes, then add the tandoori sauce. I usually use about 1/2 cup, but the amount can be more or less depending on your taste. Cook together for a few minutes, and remove from heat. Put the brown rice and the bean mixture into a tortilla, wrap, and enjoy! The quantities listed make enough for two people with some leftover. Serves: 2-4 **************************************************************** Vegan Burritos Ingredients: 3 c. rice small jar of salsa dark red kidney beans (one can) vegetarian refried beans tortillas Directions: Cook rice according to directions on package (usually 2 cup water to 1 cup rice to make 3 cups). When rice is done add the jar of salsa and the kidney beans. Keep the stove on low as to heat the other ingredients. Cook the refried beans in a separate pan. Heat the tortillas in a dry pan for about 15 second on each side. Put a thin layer of refried beans on the tortilla add the rice mixture on top fold and enjoy. Serves: 4. Preparation time: 30 min. ******************************************************************* Veggie Burrito To-Go Servings: 4 Nutritional analysis per serving: Calories: 139 mg. Cholesterol: 3 g. fiber: 2 mg. Sodium: 451 % calories from fat: 19 Ingredients: 1/2 cup shredded carrots, about 2 medium 1/2 cup shredded jicama, about 1/2 small jicama or 3-oz piece 1/2 cup diced red or green bell peppers, about 1/2 medium 4-ozs shredded nonfat, low sodium cheddar or Monterey Jack cheese (1 cup) 1/4 cup thick or chunky bottled or homeade salsa 4 7-inch flour tortillas 1 cup shredded lettuce, about 1/4 small head Instructions: In a small bowl, blend carrots, jicama, bell pepper, cheese, and salsa. Heat tortillas in microwave on HIGH for 1 1/2 minutes or until soft. Place tortilla on a plate or paper towel. Spoon about 1/2 cup of vegetable mixture and 1/4 cup of shredded lettuce down the center. Fold bottom end up, roll-up like a burrito. ******************************************************************** Breakfast Veggie Burrito Ingredients: 1/4 cup Horizon Organic™ unsalted butter, divided 1/4 cup onions, sliced 3/8 cup chopped fresh, frozen or canned green chiles 1 red bell pepper 4 large Horizon Organic eggs 1/2 teaspoon salt 4 soft taco size (7 1/2 inch) flour tortillas 1/2 cup shredded Horizon Organic Cheddar cheese, divided 1/2 cup shredded Horizon Organic Monterey jack cheese, divided 1/4 cup salsa, divided 1/4 cup Horizon Organic sour cream, divided Parsley, chopped, to garnish Preparation: Preheat oven to 350° F. Chop red bell peppers finely. A food processor, regular or mini-, is a good tool for this. Set 1/4 cup of red peppers aside for garnish. Melt 2 tablespoons butter in 10-inch skillet. Saute onions, chopped red bell peppers and green chiles in melted butter for about 3 minutes. In a second skillet, melt remaining 2 tablespoons butter. Break eggs in butter, season with salt, and scramble. Place tortillas between two sheets waxed paper and warm in microwave oven 30-45 seconds on High. Spread one-fourth of zucchini mixture down center of each tortilla. Top with scrambled eggs. Sprinkle each egg mixture with about 1 1/2 tablespoons of each cheese, reserving the rest of the cheese for garnish. Roll up. Place in oven-proof pan. Top each rolled tortilla with 1 tablespoon sour cream, 1 tablespoon salsa and remaining cheese. Heat in oven until cheese melts. Complete garnish with red pepper and chopped parsley. Serve hot, on slightly warmed plates, as a cold plate will draw the heat from the burrito. Makes 4. ****************************************************************************** Veggie Bean Tortillas Ingredients: 1 tsp. oil 1 large onion, chopped 3 cloves garlic, minced 1- 14 oz can kidney beans, slightly mashed 1/2 green pepper, chopped 1/2 red pepper, chopped 1 cup mushrooms, sliced 1/2 cup salsa Italian seasoning to taste 4-6 large flour tortillas Directions: Heat oil in pan over med heat. Add onion and garlic and cook until onion is soft. Add peppers, mushrooms, and salsa and cook until veggies are cooked and mixture is hot and bubbly. Add italian seasonin, salt and pepper to taste. Heat flour tortillas until warm, and place 1/2 cup mixture in tortilla and roll up. Serve with additional salsa. Serves: 4-6 Preparation time: 20-30 mins http://www.vegweb.com/frames/index/alpha/alpha-v.shtml ...for more vegan recipes