Packed full of vegetables!
Easily modifiable to vegan by just omitting the cheese :)
Ingredients
4 large tortilla(s)
Whole wheat tortilla
4 small mushroom(s)
Portobello mushroom
(sliced)
1 medium pepper(s)
Red bell pepper
(sliced)
4 tbsp
Goat cheese, soft
1/4 medium
Red onion
(sliced)
1 clove(s)
Garlic
(minced)
1 bunch
Spinach
(shredded)
1 tbsp
Extra virgin olive oil
1 pinch
Sea Salt
(or to taste)
1/4 tsp
Oregano, dried
1/2 tsp, leaves
Thyme, dried
1/4 tsp
Sage, ground
Instructions
In a pan warm the EVOO over medium-low heat
Add garlic and onion and saute until softened
Add peppers and mushrooms until softened
Season and combine well, remove from heat
Prepare each tortilla with 1tbsp of creamed goat cheese
Add a few leaves of raw spinach and your cooked vegetable mixture
Roll up like a burrito
Heat another pan over Medium-high heat, place one burrito, seam side down, in the hot pan and allow to crispen and seal, turn over to crispen the other side and remove.
Repeat for the other burritos and enjoy them while they are hot!
