Garden Veggie Burritos

This recipe originally started from the zero point Garden Vegetable Soup from Weight Watchers many years ago. It eventually transformed into a veggie burrito that I absolutely love! I hope you all enjoy this recipe as much as I do.

Ingredients

2/3 cup sliced carrot

1/2 cup diced onion

2 cloves garlic

3 cups broth (beef, chicken or vegetable)

1 1/2 cup broccoli florets

1 Tbsp tomato paste

1/2 tsp dried basil

1/4 tsp dried oregano

1/4 tsp salt

1 cup of rice

Salsa (to taste)

Shredded cheddar cheese

Tortillas

Directions

In a large pot, saute carrot, onion and garlic over low heat until softened, about 5 minutes. Add broth, broccoli, tomato paste, basil, oregano, and salt. Bring to a boil.

Lower heat and simmer, covered about 15 minutes. Add rice and recover. Once rice has absorbed all the liquid remove from burner and let stand for 5 minutes. Mix well.

Spoon desired portion onto a tortilla, add salsa and cheese and either roll, or fold in half like a soft taco and you are ready to chow down!

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