Sometimes (OK, a lot of times) dinner can feel like a major chore. It takes too long, and then no one wants to eat what you made! This super simple recipe is quick to prepare and crowd-pleasing for picky eaters. Everyone gets to decide what is on their own burrito! These burritos are also plant-based, whole grain and dairy-free.
Ingredients:
2 Ripe Tomatoes
1 Orange Bell Pepper
1 cup frozen organic corn, thawed
1 Ripe Avocado
1 Head of Romaine Lettuce
1 Lime, sliced into wedges
½ Purple Onion
1 Can of No Salt Added Black Beans, drained and rinsed
1 can Fat Free Refried Beans
½ cup of your favorite salsa
1 pack Whole Wheat Tortillas
Step 1: Get to Choppin’! Dice your tomato, bell pepper, lettuce, avocado and purple onion. For the bell pepper, start by slicing off the top and bottom. Then, slice down one side of the pepper to “unroll it” into a flat strip while removing the seeds.
Use a knife to slice off the ribs of the pepper. Make sure to chop the top and bottom of the pepper, too! Those are totally edible!
When you are done, this is the only waste you should have.
Step 2: Lay out your ingredients and build your burritos! I used a large party dip platter to display my rainbow of veggies and beans, but you could use small bowls as well.
Start by spreading some refried beans onto a tortilla.
Then just start loading it up with whatever sounds good (which is everything for me)! Top with salsa and enjoy!
Step 3: Audrey Approved!
