Bean, Rice and Veggie Burritos

Dry pinto beans, sorted and washed

1 red onion, diced

1 large carrot, sliced

garlic, crushed and minced

1 green bell pepper, diced

1 can of stewed tomatoes

corn

jalapenos

rice (brown, wild, quinoa)

Sea salt

Black pepper

Chili powder

Cumin

Oregano

White pepper

Cook beans according to directions. Add seasonings, onions and garlic to boiling beans. Add rice, veggies and stewed tomatoes to beans (making sure there is enough liquid) and simmer until rice is cooked. Serve in cooked tortillas, topped with shredded cheese, fresh salsa and salad greens.

**This meal was a mainstay for Donovan and I during college. We would cook a gigantic batch and make a whole bunch of burritos, wrap them individually and then freeze them. Then we had wholesome, yummy, almost free frozen burritos to take to campus to eat for lunch! We also ate it countless dinners. Just can't go wrong with beans and rice and veggies in our family.