Garden-Fresh Breakfast Burrito

We helped my mom "put the garden to sleep" last weekend, which means we came home with bags and bags of veggies from her garden. I get tired of eating oatmeal every morning (which is usually breakfast because I'm in a rush) and I needed to use up the veggies before they went bad. The bell pepper and zucchini I used in this reciep were VERY tiny, so it worked well for a single burrito. If you have bigger veggies simply use half and save the other half for later.

Olive oil
1 very small green bell pepper (or other pepper), thinly sliced
1/4 yellow onion, thinly sliced into half-moon pieces
1 very tiny zucchini (or half a regular small zucchini), thinly sliced
1/2 t. Southwestern seasoning
2 small roma tomatoes
1 burrito-sized tortilla

Heat a small amount of olive oil in a medium skillet over medium heat. Add pepper and onions, sauteeing until almost soft, about 2-3 minutes. Add zucchini and southwestern seasoning. Stir to evenly distribute seasoning and cook another 2 minutes.

Cut tomatoes lengthwise into quarters. Remove seeds and liquid-y centers, if desired*. (I did this because I was going to be eating it in my new car on the way to work and I didn't want burrito juice going everywhere.) Slice thinly.

Heat tortilla in a dry skillet, over a gas flame or in microwave for 10 seconds, just long enough to soften. Spread tomatoes evenly across center of tortilla. Top with cooked veggies. Add vegan sour cream, if desired. Fold bottom up, then fold sides over to form a burrito.

Makes 1 serving. If you want more than one burrito, just cook and slice more veggies.

*Note: The easiest way I have found to do this is to quarter the tomato and then slide your thumb under the seeds under cold running water.

Tip: Most veggies can be frozen for later use with very little impact on quality. For example, if I dice or slice a whole onion and only use half, I toss it in an airtight container or baggie and save it for next time. My mom likes to carmelize large batches of garlic and freeze it. You can do the same thing with peppers and other veggies. Some veggies require blanching before freezing, like spinach and broccoli. Having veggies ready to go ahead of time really cuts down on porep time, making it easier to create a vegan masterpiece.

Variations: Use any veggies you have on hand. Consider mushrooms, potatoes, avocado, spinach, broccoli, etc. I can't think of a veggie that would NOT go well sauteed up and put in a tortilla. Also consider adding grains like Quinoa or brown rice.