A Yogi Grows In Brooklyn/Stefanie Joshua Yoga

thoughts & offerings

Veggie Burrito

An open face veggie burrito with lots of flavorful veggies; check the recipe below!

Veggie Burrito

Ingredients: 1 package of flour tortillas, 2 cups brown rice (cooked), 4 cups of shredded cabbage, 1 green pepper (sliced), 1 red pepper (sliced), 1 cup of portobello mushrooms (chopped), 1 onion (sliced), 1/3 cup of cilantro (chopped), 5 cloves of garlic (minced), 1 can black beans, 1 tomato (diced), 1 cup lettuce (sliced), 2 tbsp olive oil, 2 tbsp teriyaki sauce, 2 tsp coriander, 2 tsp cumin, 1 tsp salt, 2 tsp chile powder, 2 sprigs thyme, 1 habanero pepper.

-Cook brown rice and set aside.
-In a large pan at medium heat, add 1 tsp olive oil. Add garlic to pan and cook for 30 seconds. Add cabbage and cook, covered, for 1 minute.
-Add onion, green and red peppers and mushrooms, thyme and habanero pepper to pan and cover. Cook for three minutes.
- Add 1 tsp chile powder, coriander, cumin, teriyaki sauce and cilantro. Mix and cook for another 3 minutes. Turn off heat and remove habanero and sage sprigs.
- In a separate pot, over medium heat, add black beans. Add 1 tsp chile powder, coriander, cumin to beans for flavor. Cook for 3 minutes and remove from heat.
- Warm a tortilla and add 1/3 of rice, 1/3 cup of sauteed vegetable mixture, 1/3 cup of cooked black beans.
-Add 2 tbsp of fresh diced tomato and sliced lettuce as toppings.
-Yields 6-8 burritos.

Enjoy!

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