We had these Messy Baked Burritos for dinner last night. It’s not the prettiest dish in the world, but I’m always more concerned with nutrient density than appearance. As long as I think it tastes delicious and the dish is nutritiously up to standards – I like it. I especially like it if I’m also satisfied after eating it. I say it serves six because there are six tortillas. But really the portions are large. So it probably serves six of me or eight to ten less hungry people. The Messy Baked Burritos is a Community Cleanse friendly recipe. Anyone on a Candida cleanse omit the goat feta and plain yogurt.
Baked Burritos (Serves between 6 and 10)
- 1 package Ezekiel wraps (6)
- 5 cloves garlic
- 1 tbsp ginger
- 1 big sweet onions
- 2 peppers mixed colors
- 1 zucchini
- 1 head of broccoli
- 1 head of Swiss chard
- 1 firm block of tofu – (you can substitute chicken, ground turkey or extra lean ground beef)
- 1 package of organic taco, enchilada or burrito mix – read labels
- 1 can tomato sauce
- 1 can crushed black beans
- 1/2 pound of goat feta (or not)
- Plain yogurt (or not)
Saute onions, ginger and garlic together in some olive oil
Add blocks of firm tofu (mashed – you can use your fingers)
Add the taco seasoning package
Stir fry all vegetables until cooked nicely (peppers, zucchini, broccoli and Swiss chard together in some olive oil or sesame oil).
Mix in the can of tomato sauce.
Mix all cooked ingredients together
Add mashed can of black beans (mash them in a bowl)
Add feta goat cheese
In a large baking pan – put a little of the tomato mixture or some salsa on the bottom of the pan to keep the wraps from sticking.
Put two large scoops of the mixture into each Ezekiel wrap and fold them together like a burrito and place them one beside the other in the baking dish (they can be tightly beside each other).
Save some of the mixture and scoop half a large spoonful on top of each burrito in the pan.
Bake at F350°, 15 minutes
Serve with a dollop of yogurt and salsa on the side.