Try these for a change of pace.  They have protein, fresh vegetables and are a meat free meal that rates high on the flavor meter.  The addition of plain coconut yogurt gives the creaminess we are used to from a sour cream but gives a hint of sweetness that is nice to counter the salsa.  Preparing the tortillas in the oven with limited oil provides a low fat option to a crispy base.


2 Cooked Bean or Veggie Burgers, break into pieces
1 cup brown rice, cooked (Trader Joe’s has a good frozen cooked brown rice)
1/2 can of black beans, rinsed and drained
1 Tbsp Taco Seasoning Mix
1/2 cup water
1 can Vegetarian Refried Beans
Corn Tortillas
Olive Oil

Spinach, cut in thin strips
Green Pepper, cut in thin strips
Carrots, shredded
Tomatoes, Diced
Avocado, sliced thin
Nutritional Yeast or Cheese, optional
Plain Coconut or Soy Yogurt (can be found at Whole Foods) or Plain Yogurt, Optional


1.  Place the brown rice, burgers, and black beans into a skillet and mix well on medium heat
2.  Combine the taco seasoning and water well.  I like to use a small canning jar and combine by shaking.  Add liquid to skillet – stirring often until liquid is absorbed.  Remove from heat.
3.  Heat refried beans in small saucepan.
4.  Prepare tortillas.  Preheat oven to 350 degrees.  Using a cookie sheet, brush a light layer of oil on each side of the tortilla and on one side lightly sprinkle with salt.  Place in oven for 5 minutes, watching carefully.  Flip on other side for additional 5 minutes.  For a crisper tortilla – turn oven to a Low Broil for a minute or two.  Remove from oven.
5.  Prepare raw vegetables.

To assemble:
1.  Spread a thin layer of refried beans on tortilla.
2.  Spread a layer of the skillet mixture.
3.  Sprinkle nutritional yeast (can be purchased at Whole Foods) or cheddar cheese
4.  Small amount of salsa
5.  Add any combo or all of the prepared veggies on top.
6.  Add more salsa.
7.  Add a dollop of the yogurt, if desired