Our local paper listed this as a lean burrito for Fat Tuesday. It’s a delicious Creole-style burrito. We think adding a cup of GourGanics adds even more layers  of exciting flavors, textures and that lingering zesty kick you all love! The recipe calls for an 8 ounce box of organic red beans and rice mix, which is more than you need. But you can always serve it on the side, or mix it with GourGanics for a vegetarian texmex chili that cannot be beat. Serves 6 average and 3 super hungry vegetarians.

8-ounce package of organic red beans and rice mix

3 cup organic vegetarian veggie broth

1 cup grated organic pepper jack cheese or soy alternative

1 cup grated cheddar cheese or lactose-free alternative

half an organic onion, sliced thin

one small red bell pepper, chopped

6 burrito-size whole-grain tortillas

2 cups fresh baby spinach

1 cup GourGanics Mild or Spicy Salsa

Splash of Olive oil

Heat the oven to 350, cook beans and rice in veggie broth instead of water. In a large skillet, add olive oil , onions and peppers and saute for 5 minutes. Combine with cajun seasonings and a teaspoon of water, cook another minute or so until everything is well blended. Add salsa and mix all together.

Blend two cheeses together in a separate bowl. Sprinkle 1/4 cup of cheese blend over each tortilla:there will be about 1/2 cup remaining.

Spoon about 1/3 cups of rice and beans over the bottom of each tortilla.Spread about 1/3 cup of the peppers-onion mixture over the rice. Pile some of the baby spinach on top of the peppers. Fold in 2 sides of each tortilla and roll up. Arrange the Burritos, seam-side down, in a baking dish. Top each with more salsa and some of the remaining cheese.

Bake the burritos for 10-20 minutes until heated through. Enjoy!