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Receta VEGETARIAN BURRITO
by Wendy Saxena-Smith

VEGETARIAN BURRITO

clean Diet week 1, day 1 lunch

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Mexico Mexican
  Raciónes: 2

Ingredientes

  • 1 cup cooked brown rice
  • 2 tablespoons chopped cilantro
  • juice of ½ a lime
  • 2 tablespoons olive oil
  • 1 cup winter squash, such as butternut, peeled and cubed
  • ½ small onion, chopped
  • 1 clove garlic, minced
  • ½ tablespoon dried oregano
  • ¼ teaspoon cumin
  • 1/8 teaspoon coriander
  • dash of cayenne
  • salt and pepper to taste
  • cilantro
  • avocado
  • cabbage, shredded
  • 1 cup black or pinto beans (cooked or canned)
  • 2 brown rice tortillas

Direcciones

  1. Directions: In a small bowl mix rice, cilantro and lime - set aside. In a medium bowl toss winter squash, onion, garlic and spices with olive oil. Spread on baking sheet. Roast at 375°F for 30 minutes or until the squash is soft and starting to brown. Stir periodically to prevent burning. Toss black beans with squash mixture at the end to warm. In a large dry skillet over medium heat warm tortilla on both sides until pliable (watch it doesn’t burn). Fill warm tortillas with squash/bean mixture. Top with avocado, cilantro and cabbage. Roll burrito to seal it.