Fresh Veggie Burritos

Our garden is doing very well so far this summer, producing LOTS of cherry tomatoes, salad tomatoes, green peppers, basil, rosemary, oregano and even a few very tiny strawberries. We usually have no trouble devouring the fresh goodies out of the garden. One family favorite it a variation of a Bruschetta without the bread. We simply cut cherry tomatoes in half, add a cheese stick or two, cut into small discs, add some fresh basil leaves finely chopped and toss with just a touch of olive oil, salt and pepper....yummy goodness!

Another favorite recipe we enjoy is for a Veggie Burrito; it's delicious but also great because it is low calorie, low fat and high fiber, and super easy to make! I usually try to find the Mission brand tortillas that are the "carb smart", as long as they are still soft in the package they'll work great (80 cal each).
Recipe for 1 Veggie Burrito (just double, triple or whatever you need for your family)
1 tortilla
1/3 cup sauted ground soy crumbles (don't panic here, they really do taste wonderful in this dish)
1 oz. shredded Veggie Cheese (okay I cheat here a little and usually use regular cheddar)
3 TBSP Salsa (fruity does not work, stick to traditional red or green)
1/2 cup peppers (red, green or yellow, your choice)
1/2 cup onions (I like red best)
1/4 c. Rosarita Vegetarian Refried Beans
Shredded lettuce

Begin with your peppers and onions, they can be sliced or chopped which ever you prefer. Saute for a few minutes with just enough olive oil to keep them from sticking, a tablespoon or so should do it. Once the veggies are beginning to soften add the soy crumbles and continue cooking until everything is hot. While the veggies and crumbles are cooking, heat the refried beans and warm up your tortillas. Prepare the burrito with the beans first, then the cheese, top with the veggies and crumbles mixture and finally add the lettuce and salsa. Hope you enjoy them as much as we do!