Easy / 25 mins / Each
The great thing about creating a Mexican Fiesta Feast is that your Harvest vegetables can do double & triple duty. I added some cooked white beans to my rice mix to fill the burritos
- Favorite Flour or Sprouted Grain Tortillas
- Favorite Harvest Vegetables
- Harvest Brown Rice with beans
- Favorite Grated Cheese Blend
- (Opt) 1 Can Favorite Chili
- (Opt) Favorite Salsa
I like the 9” sprouted grain Ezekiel tortillas for my burritos. Just the right size & great texture. I use long veggies for easy in rolling & they look beautiful when you cut the burrito in half. I used simmered carrots, green peppers & green beans. But all Harvest veggies are good in burritos.
Heat the oven to 350. Warm the tortilla over an open flame, or in a skillet set over low heat or in the oven briefly, just to soften it. Mound some of the rice & bean mix in the center. A generous half cup works, depending on the size of the tortilla. Add cheese, then burrito veggies, then more cheese.
Roll up as shown, tucking the sides in first, then rolling the top over. Put the chili into the serving dish or casserole if making a bunch. Top w/ the burritos. Warm in the oven for 10 mins. Add more cheese & melt for another 8 to 10 mins.
If you have extra burritos they are microwave friendly and reheat well for work. A well crafted burrito is a meal unto itself w/ grains, protein, vegetables & flavor. Choosing the veggies & rolling up the burritos is a great project for the kids.