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Zucchini, Greens & Beans Burritos with Homemade Tortillas

My kids will eat lots of veggies when wrapped up in a burrito that they may otherwise scoff at: beet greens, chard, and kale included. So we make burritos about once a week. And the homemade tortillas are fun to make if you have extra time, but store-bought wraps work well too.

1 can beans or 1 cup cooked dry beans: black, pinto, etc.

Veggies: 1-2 zucchini or summer squash

1 bunch kale, chard, or beet greens, finely chopped

1 pepper, chopped (optional)

1-2 ears sweet corn, cut off cob (optional)

chopped onion and/or garlic

1 tsp. ground cumin

1 tsp. chili powder

1/2 tsp. sea salt

1/2 tsp. paprika

1 T. lime juice

olive oil or other cooking oil

Garnish: chopped cilantro, chopped tomato or homemade salsa, plain yogurt or sour cream, shredded cheese

In a large skillet, saute onion/garlic in oil. Add veggies and spices. Saute until tender. Meanwhile, prepare garnishes. Serve burrito mixture on tortilla wraps, or chard leaf wraps, for gluten-free. I like to serve with bowls of garnishes, so everyone can top their own burrito and roll up - fun!

***If you plan to make homemade tortillas, prepare dough first. Then chop and assemble garnishes and veggies. Then roll out dough. Then cook veggies and cover with lid to stay warm. Last, fry tortillas and serve.

Homemade Tortillas

1 c. all-purpose flour

1 c. sprouted or whole wheat flour

1 tsp. salt

2 Tbsp. oil

Mix up dry ingredients. Add oil and mix with fingers until crumbly. Add up to 3/4 cup water to make a soft dough. Knead for a few minutes, until smooth and elastic. Coat dough ball with more oil and place in covered bowl to rest for 10-15 minutes.

Cut dough ball into 8 wedges. Roll out on floured surface - to thin, even circles the size of your pan.

Heat 1-2 T. coconut oil, ghee, or lard in a heavy large skillet to medium hot. Fry tortillas one at a time, shaking off any excess flour before placing in pan. When bubbles form on one side, flip and fry other side. Stack on a plate, cover with a towel. Repeat process, adding more oil as needed, until you cook all of them. Or cook half and save dough in sealed ziploc bag in fridge for up to 3 days, or in freezer for up to a month.

Eat immediately! Any extras can be left on counter, covered with towel, and enjoyed the next day. We love these!

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