Veggie Burrito...On the loose!

So much of what we choose to eat is visual. We think of healthy food as tasting healthy, especially when it looks that way. But when you pile your plate high with colors, it looks beautiful. I was excited to dive into this dish when I put it on a big white plate and saw the mingling of colors, so hopefully you will be too. These are Burritos...on the loose! They were inspired by the Burrito Bowls at Qdoba, which probably are not that skinny, but these are...

Here's What You Need:2 cups of frozen corn (thawed)
Cayenne
14oz black beans (rinsed and drained)
1/2 yellow squash or zucchini (diced)
Salt and pepper
Non-stick cooking spray
1 cup mixed peppers (chopped)
1 cup diced tomatoes
1/4 cup chopped cilantro
Avocado*
Cooked brown rice (The Uncle Bens in the bag is super easy!)
Lime
Optional toppings: ff yogurt, hot sauce, chopped baby spinach

Here's What You Do:
Heat a grill pan over medium high heat and add corn and squash and saute for about 9 minutes, adding the black beans the last 3 or 4 minutes. Sprinkle the mixture with cayenne and stir into the rice. In a separate bowl mix the peppers, tomatoes, cilantro, salt and pepper, and squeeze of 1/2 of a lime to create a fresh salsa.  To serve, scoop rice mixture onto a plate, followed by by the salsa. Add a big handful of chopped avocado, followed by salt and pepper and a squeeze of fresh lime. Eat yourself beautiful from the inside out!

Kid Tip:Lots of thoughts here.. You can put the mixture into a tortilla and make it into a wrap. You can also add it to quesadillas. My three year old loves nachos, so I piled the rice mixture onto chips and topped them with cheese and microwaved them for 40 seconds or so. He asked for it the next day too, not realizing all the "good stuff" hiding under the cheese! :)

*Add the avocado right before serving so it does not brown.
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