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Baked Burritos

What you need: 
  • 1 large onion, chopped
  • A tablespoon or so of vegetable broth (for sauteéing)
  • 2 small zucchini, chopped
  • 2 small yellow squash, chopped
  • 1 large red bell pepper, seeded and chopped
  • 1/2 cup broccoli, chopped into tiny pieces
  • 2 stalks bok choy, chopped
  • 2 15-ounce cans fat free vegan refried beans
  • 1 15-ounce can pinto beans, drained and rinsed (I just took dried beans and cooked them, then measured 15 ounces)
  • 2 cups brown rice, cooked
  • 1 bunch cilantro, chopped
  • 6 nonfat tortillas (Ezekiel is best- it’s tough to find tortillas that don’t use oil but Ezekiel doesn’t and tastes great!)
  • salt free salsa
What you do: 

This recipe is from Prevent and Reverse Heart Disease: The Revolutionary, Scientifically Proven, Nutrition-Based Cure by Dr. Caldwell Esselstyn. All credit goes to the book. I merely made it, too loads of photos (which can be found on my blog post about it: and enjoyed the heck out of it.
  1. Stir-fry onion in broth or water in a nonstick saucepan until limp. Add zucchini, squash, red bell pepper, broccoli, and bok choy and stir-fry 3-4 minutes, until just tender.
  2. Preheat oven to 350 degrees (I don’t put this step first because I find it wasteful to preheat the oven if you won’t be using it soon).
  3. Stir in refried beans and pinto beans. Cook for 1 minute, mixing together.
  4. Add the rice and half of the cilantro.
  5. Put a few spoonfuls in each burrito. Lean each burrito on each other, so as to keep them tight and closed.
  6. Bake for 12 minutes.
  7. Top with salsa and the rest of the cilantro.

Preparation Time: 
5-10 minutes
Cooking Time: 
20-25 minutes
Says it makes 6 burritos but for me it made more like 8.


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