Image 1 – Port Douglas, Source

I couldn’t help but feel extremely excited as I got in a cab driving away from Cairns airport. My friends advised me to go to Port Douglas, saying that it’s absolutely magnificent this time of the year. I was skeptical at first, but all of my doubts were soon washed away by the ocean’s waves and the smell of salt and fresh air.

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This recipe is definitely one of my NEW favorites. Super simple and quick; the kids can even help with this one too! If you’re looking for healthy meat-free meals in 30-minute or less this meal is a perfect choice.

 

Ingredients:

1 green bell pepper


1 orange bell pepper

1 red bell pepper

2 small zucchini

2 tablespoons Extra Virgin Olive Oil

2 cloves fresh garlic

1 teaspoon of salt

1 tablespoon Sriracha Hot Chili Sauce

1 (14.5oz) Organic Diced Tomatoes, Fire Roasted with Medium Green Chilies

1 package of Saffron Yellow Rice, 16 Ounce

1 bunch of cilantro

1 small tub sour cream

1 large can Borracho Beans Made with Shiner Bock Beer

1 packet of FACTORY TORTILLA FLOUR WHLWHT LRG, 17.5 OZ

 

Preparation:

Preheat your oven to 400 degrees.  While your oven preheats it is time to rough chop off your veggies. Make them small but not too small they will shrink up a little when roasted.  Place the veggies in a 13 qt Stainless Steel Mixing Bowls then pour in olive oil crushed to cloves of garlic and your teaspoon of salt. Toss veggies in the mixture and place them on a parchment covered cookie sheet. Place the cookie sheet in the oven for 20 minutes. Your rice takes about the same time(follow the directions on the bag) when the rice is about 10 minutes in add your canned tomatoes and your Sriracha.  Grab your whole wheat flour tortilla I like to warm my for a few seconds before assembling.

How to assemble your Burrito:

  1. 1 warmed WW Tortilla
  2. Place to tablespoons of rice down on the tortilla
  3. Now place two FULL tablespoons of beans
  4. Put a handful of roasted veggies on top with a few sprigs of cilantro.
  5. Time to wrap this baby up. I start from one side tucking and rolling.
  6. Place a few dollops of sour cream on the plate with some more cilantro. You can never have an enough cilantro for me and my crew.

Now, grab this beast with two hands and dive in!

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