Veggie Burritos

Ingredients: eggplant, carrot, jalapeno, garlic, onion, sweet pepper, tomatoes, avocados.


1 1/2 cups cooked beans

1 eggplant, sliced into 1/4-inch circles

1 carrot, diced

1/2 onion, diced

3 garlic cloves, minced

1 jalapeno pepper, minced

2 small sweet peppers, diced

Veggie burrito filling, being sautéed.

2 tomatoes, diced

1/4 tsp oregano

1/4 tsp cumin

1/4 tsp paprika

1/4 tsp salt (or more, to taste)

1/4 tsp pepper

1/2 tsp red pepper flakes (to taste)

Pepper Jack cheese, shredded

Romaine lettuce, shredded

Flour tortillas



Vegetarian burritos: maybe a tad over-full for that little tortilla wrapper!

Brush each side of the eggplant slices with olive oil and salt and then bake at 350ºF for about 30 minutes, turning them halfway through. Remove them and cut into small pieces.

Heat olive oil in a cast iron skillet, then add the diced carrots through the diced peppers and sauté on medium heat for 10 minutes. Turn the heat down and add the beans, the cooked eggplant, and the spices. Continue sautéing, adjusting the spices as needed. Stir the mixture occasionally to ensure the bottom doesn’t burn.

Serve on warmed tortillas with the cheese, lettuce, and guacamole.