Need a quick & easy meal idea for Meatless Monday? Try this simple yet delicious 3 beans & veggies burrito So tasty & nutritious
Recipe:
Ingredients (made 3 large burritos):
– 1 can organic tri-bean mix: black, kidney & pinto beans
– Ole Mexican Foods Xtreme Wellness spinach & herb wraps – keto friendly: low carb, high in fiber & made with extra virgin olive oil
– 1 medium zucchini
– sweet red & orange peppers
– jalapeño pepper
– 1 avocado
– radishes
– arugula
– shredded cabbage & carrots
– Mexican spring onion
– 3-4 cloves garlic
– fresh cilantro
– shredded spicy Pepper Jack cheese
– sour cream
– @mateos_salsa
– extra virgin olive oil @carapelliusa Oro Verde
– @thislittlegoat Went to Belize seasoning
– kosher/sea salt
– black pepper
Clean & chop/slice the zucchini, onion, garlic, peppers, radishes, cilantro, etc.
Over medium heat, heat up sauté pan & add olive oil. Sauté the thinly sliced garlic until fragrant, then add the zucchini. Cook for approx. 3-4 minutes until zucchini softens (I like my zucchini still somewhat firm, not mushy!).
Rinse & add the beans. Stir well. Add part of the green onion & some of the cilantro. Season with salt, cracked black pepper & This Little Goat Went to Belize spice mix. Cook for approx. 2-3 minutes, taste & season again as needed. Turn off heat & top with the shredded cheese so it has the chance to melt a little.
Heat up the wraps & start loading them with: zucchini, beans & cheese mix, arugula, shredded cabbage & carrots, radishes, peppers (sweet & spicy), avocado, green onion, cilantro, sour cream & salsa.
Enjoy!
#inthekitchenwithnora #MeatlessMondays #vegetariandinnerideas #vegetarianmondays
#eattherainbow
