Tostada and Burrito

      I like to make my own burritos and tostadas because they are a quick and tasty meal full of fiber and protein. The burrito makes a great portable meal, and the tostada is great because I can load on more of the fillings since it doesn't have to be folded.  I fill them with fresh tomato, lettuce, onion, avocado, and what I call my burrito mash. I make the mash ahead of time and keep it in the refrigerator. 

Homemade Burrito: 

• warm Ezekiel tortilla in pan on stove top  
• remove warm tortilla from pan

•  dollop onto center of tortilla:  burrito mash, diced fresh tomato, avocado, lettuce, onion, brown basmati rice, chopped fresh cilantro, lime juice, hot sauce
• fold and roll into burrito shape

 

.

•  place seam side down in warm pan to seal 
• turn burrito over and lightly crisp and brown top

 

There's a really nice contrast between the creamy coolness of the avocado and the spicy filling.

 

Burrito Mash:
     I combine the ingredients in a pan, and let simmer for about 20 minutes.

• corn
• black beans
• onion
• no-salt-added canned diced tomato
• tvp (texturized vegetable protein)
• nutritional yeast
• chili powder
• cumin
• paprika
• garlic
• lime juice
• chipotle hot sauce