Jane’s Jammin Burritos

These are another of my sister Jane’s many plant-happy creations. Her nickname is Jungle Jane because she wears crazy outfits and has a crazy thick mane of blonde hair. Her burritos are a testament to her jungle of love for plant-bursting foods. These stick to your ribs like nobody’s business.

  • Prep Time 15 minutes
  • Cook Time 20 minutes
  • Serves 6


1 large onion

2 cloves garlic

2 zucchini, chopped

2 yellow squash, chopped

1 red bell pepper, chopped

3 cups shredded Napa cabbage

2 cans fat free vegetarian refried beans

2 cans black beans, drained and rinsed

1 cup cooked brown rice (see tk)

2 teaspoons cumin

1/8 teaspoon cayenne pepper

6 large Ezekiel sprouted-grain wraps

Salsa and guacamole, to taste



Sauté onion and garlic in large skillet with a little water or low sodium vegetable broth on high heat for 3 minutes.

Add zucchini, yellow squash, red pepper, and cabbage to the skillet.

Cook for 4 to 5 minutes, until vegetables are al dente (soft but firm) and cabbage is wilting.

Add the black beans, refried beans, and rice to the skillet.

Stir ingredients together on low temperature until it is thick and mortar-like.

Season with cumin and cayenne.

Slap a large spoonful of veggie mortar onto the center of the Ezekiel wrap and spread it from top to bottom along the center line.

Fold the sides over using a bit of the veggie mortar as adhesive for the top flap.

Rest the burritos next to each other and place them seam-side down on a parchment lined baking sheet.

Bake for 20 minutes or until the wraps are crisp.

Serve with salsa and guacamole on top


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