Brown Rice-Vegetable Burritos vegan

Recipe by: WW Quick Cooking for Busy People

5 Points Per Serving

1 (3-ounce) bag quick-cooking brown rice, uncooked

Cooking spray

1 cup diced yellow squash

1/4 cup chopped purple onion

1 cup drained canned chick-peas (garbanzo beans)

1/2 cup diced tomato

6 (8-inch) fat-free flour tortillas

1 (12-ounce) jar fat-free black bean dip

1. Cook rice according to package directions; set aside to drain. 2. While rice cooks, coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add squash and onion; cook 5 minutes or until crisp-tender, stirring often. Combine squash mixture, chick-peas, tomato, and cooked rice, stirring gently. 3. Wrap tortillas in heavy-duty plastic wrap, and microwave at HIGH 1 minute or until warm. Spread 2 tablespoons bean dip over each tortilla. Spoon 3/4 cup rice mixture down center of each tortilla; fold in 1 side, and roll up.

Yield: 6 servings

For a quick meal: Serve with pineapple wedges and steamed corn on the cob. For a flavor kick, sprinkle salt-free lemon-pepper seasoning on the corn.

Shared by: Gwyn