Vegetable Burritos

I really like burritos and it just so happens that we had these burritos twice in a row. Here is the recipe:

Vegetable Burritos
Serves 6

1 tablespoon of olive oil
2 cups of Long Grain Rice
4 cups of low sodium chicken broth
1 small onion, diced
2 teaspoons of ground cumin
Salt and pepper to taste
1 lime, juiced
1/4 cup of parsley
2 whole zucchini, cut into slices lengthwise
2 yellow zucchini, cut into slices lengthwise
2 ears of corn, leaves and slim removed
Olive oil, for brushing
Salt for sprinkling
1 - 15oz can of refried beans
1 teaspoon of chili powder
1/2 teaspoon of garlic powder
6 whole sized flour tortillas
2 roma tomatoes, diced
Grated cheddar cheese, for serving
Optional Toppings, Salsa, Guacamole, Sour cream, Hot sauce

For the rice:

Heat the olive oil in a large saucepan over medium heat. When the oil is heated throw in the onion, and sauté until their is a little bit of color on the onion. Add the rice and toast for 2 minutes by stirring it around. Pour in the chicken broth, and the lime juice. Bring to a boil, then cover and reduce it to a simmer. Cook for 20-25 minutes, or until the liquid is absorbed. Addthe cumin, and salt until seasoned. Set aside.

For the veggies:

Brush the zucchini, squash, and corn, afar cutting it, with olive oil and sprinkle it with salt. Saute in a skillet over high heat, until they develop some color. Remove them when they are ready.

Heat the beans in a small saucepan, and sprinkle in salt, chili powder, the rest of the cumin, and the garlic powder.

Warm the tortillas in the microwave for 30 seconds.

Assembly:

Lay out each tortilla on your work surface. Add the rice, beans, and plenty of veggies. Top with tomato, cheese, and any other desired topping. Tuck in the sides, and roll the burrito as tightly as you can. Enjoy!

For a less carb version, put everything in a bowl, without the tortilla! Still as delicious!

Because the burritos were to full, I couldn't fold them, they were still very good!