3/4 cup uncooked brown rice
1 (15 ounce) can refried black beans
1 small carrot, chopped
1/2 pound firm tofu, 1/2" cubes
1 small zucchini, chopped
4-5 small white mushrooms, chopped
6 whole wheat tortillas, burrito size
Quick guacamole, optional:
1 small avacado
1/4 cup prepared salsa
1. Cook rice according to package directions. Heat black beans over low heat. Blanch carrot in a bowl of water in microwave for 1-2 minutes, to soften.
2. In a nonstick saucepan, saute tofu until browned. Set aside. In same saucepan, add zucchini, blanched carrot, and mushrooms. Saute until water has cooked off. Remove from heat and add tofu back in.
3. For guacamole, mash avocado, and add salsa. To assemble, soften tortilla by placing between 2 sheets of paper towel in microwave for 10-20 seconds. Add scoop of black beans, rice, and tofu-veggie saute. Add guacamole, and roll into burrito.
Add black olives and additional salsa, if desired.