Want to switch up your breakfast routine? Try this simple, delicious, and versatile veggie wrap!
Veggie Breakfast Burrito
1/2 cup cooked black beans
2 cloves garlic, minced
1 small zucchini, quartered lengthwise and sliced
1 small red, orange or yellow bell pepper, diced
1 small tomato, diced
1/2 tablespoon olive oil
1/2 cup frozen corn kernels
2 cups cooked brown rice or quinoa
1 tablespoon fresh lime juice
Salt and pepper to taste
4 extra-large (burrito-sized) tortillas
In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the zucchini and bell pepper and cook until softened, 3-5 minutes.
Stir in the tomato and corn and continue to cook for 2 minutes more. Remove the skillet from heat.
Combine the brown rice and lime juice in a small bowl. Season the rice with salt and pepper to taste.
Divide the rice mixture onto each of the four tortillas. Top the rice with black beans, then the veggies. Enjoy!
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