Veggie Mexie Burrito

• 3/4 cups Rice, Cooked
• 2 Tablespoons EV Olive Oil
• 3/4 cups Carrots, Diced
• 2 dashes Garlic Powder
• 2 pinches Ginger, Ground
• 3/4 cups Onion, Diced
• 1/2 cups Mushrooms, Diced
• 1/2 cups Green Pepper, Diced
• 1/2 cups Zucchini, Diced
• 1/4 cups Salsa
• 1 cup Monterey Jack Cheese, Shredded
• 2 whole Soft Taco Shells
• 1 cup Lettuce Chopped

1. Follow the directions on the rice container to prepare 3/4 cup of rice, set aside and keep warm!
2. I normally wait until I add the mushrooms before I start the rice.
3. This way it all gets done about the same time.
4. Add 2 tablespoons of Extra Virgin Olive Oil to a large skillet.
5. Peel and then chop up the carrots; Start by sauteing the carrots for 5 minutes on low-medium heat.
6. Add the garlic and ginger spice at this point.
7. Cut and dice the Onion; Add the 3/4 cup onion and saute for another 5 minutes on medium heat or until they start to turn golden on the edges.
8. Wash and dice the Mushrooms and Green Peppers; Add the mushrooms and green peppers, stirring occasionally for 5 minutes.
9. Slice and then dice the zucchini; Place the zucchini into the pan, stirring often for 3-5 minutes.
10. Once the veggies are all starting to become cooked (we dont want a mush, nor do we want them to be under cooked), add in the salsa and cook for another 5 minutes.
11. Place the cooked ingredients on a soft shell that has already been prepared with some of the cheese and the rice.
12. Top with Lettuce!
13. You can then add some fresh salsa, black olives, and sour cream to make it complete!
14. if you are a meat eater... add some of your favorite meat toppings to make this meal for the meat eaters in your family.
15. thanks and enjoy!
16. :o)

rice, olive oil, carrots, garlic, ginger, onion, mushrooms, green pepper, zucchini, salsa, cheese, taco

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/veggie-e2809cmexiee2809d-burrito/ (may not work)