Adobo Veggie Burrito

Ingredients

2 whole wheat tortillas

1/4 cup adobo sauce

1 cup arborio rice-cooked

1 Tbs safflower oil

1 leek-thinly sliced

1/2 cup carrots-thinly sliced

1 portobello mushroom-diced

1 cup greens (kale, spinach, collards) cut into 1 inch pieces

2 cloves of garlic

1 tsp cumin

1 tsp red pepper flakes

1 tsp garlic powder

1/2 tsp chili powder

1/2 tsp salt

1/2 tsp pepper

1 can black beans-rinsed

1 can sliced black olives

1/2 cup Daiya vegan cheddar cheese

1/2 cup Daiya vegan mozzarella cheese

1/2 cup cilantro chopped

Directions

1. Saute the leeks and carrots in the safflower oil for 3 minutes

2. Add mushrooms and saute for 2 minutes

3. Add garlic and greens-saute 2 minutes

4. Add all of the seasonings, black beans, and olives-cook 1 minute

5. Stir in 1/4 cup cilantro

6. Lay tortillas on baking sheet and spread a tablespoon of adobo sauce on each tortilla

7. Place 1/2 cup of rice in each tortilla

8. Layer in the cooked veggie mixture

9. Top with cheese, leaving a small amount for a garnish

10. Roll up burrito, spread remaining adobo sauce on top, sprinkle with cheese, and garnish with cilantro

11. Bake at 400 degrees for 10 minutes

This whole recipe started with my trip to Duluth in which I purchased the best sauce ever, adobo! When I lived in Duluth, Eric and I often went to this burrito restaurant called Burrito Union. Our favorite burrito had this adobo sauce in it and the flavor was addicting! We tried to look up recipes to make our own, but they all looked quite complex and had a large amount of ingredients in them. So now when ever I go to Duluth I stop by and order a side of adobo to go so that we can cherish it in our own home.

I was also inspired to do this recipe because I have a ton of fresh veggies in my fridge from the farmer's market. This would be a great recipe to sneak in veggies for kids or adults who are not big fans of veggies. This recipe is super healthy and is loaded with vitamins. The recipe ended up to be vegan, not that I was planning it that way. Now that I found a tasty vegan cheese I like to use it more in recipes because it cuts out a lot of fat, calories, and cholesterol. That way I don't have to feel as guilty when I overindulge.