Burrrrrrrritos!

 I realized I haven't been posting enough lunch or dinner recipes.  So I'm going to make an effort to share more of those!  The only problem is that the camera doesn't take the best pictures at night and we eat pretty late, so I might not be able to post pictures with all of the recipes.  But rest assured, they look beautiful and taste great!  This is a go-to meal we make at least once a week for lunch or dinner - we're always using different veggies depending on what we have in the fridge, so these are never set in stone.  This recipe is courtesy of my wonderful hubster, Michael.  Thanks love!


Makes 2 big burritos with a little leftover for chips or a snack the next day :)

Ingredients
1⁄2 onion, diced or cut into thin strips
a few dashes of garlic powder or 2 garlic cloves, minced
1 red bell pepper, chopped or cut into thin strips
1 zucchini, chopped into quarters
1-1 1⁄2 cups broccoli florets
1 Mexican chipotle "Field Roast" sausage, roughly chopped
1 can black or pinto beans
1⁄2 cup salsa
handful chopped cilantro
1⁄2 an avocado, sliced or chopped
a few dashes of hot sauce, to taste (careful, the sausage is quite spicy)
2 large whole wheat tortillas

Directions
Heat a couple Tbsp oil in a large skillet.  Add onion and cook for 1-2 minutes.  Add garlic, bell pepper, zucchini, broccoli, sausage, beans and stir.  Cook for 6-8 minutes or until broccoli is cooked to your liking but not over cooked!  Add salsa and hot sauce and stir. Turn off heat, mix in cilantro and green onions.  Spoon mixture onto the tortillas, top with avocado, fold, and enjoy!  For a little extra yummy-ness, place folded burritos back in the pan, cooking on medium heat to crisp the shell.

Use gluten free tortillas or corn tortillas and this is Gluten Free!