This recipe is from Dr. Esselstyn's wonderful book, "Prevent and Reverse Heart Disease". His daughter, Jane, and wife, Ann are fun, informative plant based cooks with numerous, entertaining You Tube videos. This recipe is on page 226 in his book and titled as "Jane's Burritos." I've made them numerous times with rave reviews from non-plant based eaters. You can also vary the veggies; add your favorites. Instead of using the brown rice in the filling, try faro or quinoa.

Jane notes that if you plan to freeze any for later use, bake first, and then warm frozen burritos in 350 degree oven 10 minutes or till warmed through.

• 1 large onion, chopped to make about 1 cup
• veggie broth or water
• 2 small or 1 medium zucchini
• 2 small yellow squash, chopped
• 1 large red bell pepper, seeded and chopped (1 cup)
• 1/2 cup broccoli, chopped in tiny pieces
• 2 stalks bok choy, chopped
• 2 (15 oz) cans vegetarian no-fat refried beans
• 1 (15 oz) can pinto beans, drained and rinsed
• 2 cups brown rice, cooked
• 1 bunch cilantro, chopped (Many folks do not like cilantro; I always chop and leave on the side.)
• 6 nonfat tortillas
• salsa
• small can jalapeno chili peppers (my addition)
• Enchilada Sauce (my addition)

Preheat oven to 350.

Stir fry onion in broth or water until limp. Add the zucchini, squash, red pepper, broccoli, and bok choy and stir fry 3-4 minutes until tender.

Stir in the refried beans, pinto beans, and jalapeno chili peppers. Cook 1 minute more.

Add as much rice as you like and stir in half of the cilantro (if using.)

Put a few spoonfuls of mixture in each burrito. Fold the burrito and make sure ends are sealed.

Put burritos in parchment lined baking dish.

Pour Enchilada sauce over the burritos. Bake for 12 minutes until tortillas are crispy and heated through.

If you like, serve with extra salsa and cilantro on the side.

Also, you can make a yummy vegan Cheez sauce to pour over the Burritos!