Serves 4-6

Ingredients:

1 can black beans, drained ( I like Goya)

—1 c. red rice (can use Jasmine if prefer)

—2 1⁄4 c. vegetable stock

—1 T. grape seed or coconut oil

—2-3 garlic cloves, minced

—1 c. yellow onion, diced

—1 c. carrots, small dice

—1 c. red bell pepper, small dice

—1c. zucchini, small dice

—1 1/2 tsp. each - Oregano, Onion Powder, Cumin, Coriander, pinch salt/pepper

—2 T. Lemon Juice

—Guacamole (optional: blend chopped onion, chopped tomato and ripe avocado with lemon juice and a dash of salt and pepper)

—Endive leaves or lettuce leaves to scoop mixture into

Instructions:

1. Drain black beans.

2. Cook rice in 2 cups of vegetable stock. Bring to a boil, turn to simmer, cover until all liquid is absorbed and rice is done. About 15-20 minutes.

3. Use a pan large enough to hold all ingredients. Heat oil.

4. Sauté in order: carrots, peppers, onion, garlic and last zucchini. Do not overcook.

5. Turn pan down to low.

6. Add spices and stir.

7. Add rice and black beans.

8. Taste & correct seasoning with salt and pepper. Can add Bragg’s Organic Sprinkle.

9. Taste and adjust with lemon juice if needs acidity.

10. Use le over vegetable stock to keep the mix wet and “burrito lling “ consistency.

11. Spoon into endive leaves or lettuce leaves adding guacamole as desired.

add 2 cooked and chopped chicken breasts - optional