Golden Beet Burritos

Rice and beans is a favorite in our household. This variation includes our beet harvest. Easy for me, cheap for Joey, delicious for Jaden, and nutritious for everyone - we all leave the table happily after dinner. Rice and beans is a world-wide source of protein and fiber, among other vitamins and minerals. Beets are also high in fiber, anti-oxidants, vitamin C, and Foliate. Note that beets have a high sugar content, in case that's a concern for you.

Skip the tortilla and cheese to make this wheat-free and/or dairy free.

Excellent served with Agave Limeade and topped off with Cinnamon Chili Dark Chocolate Cake.

Serves 4 plus leftovers.

Keeps in airtight container in the fridge for 5 days.

Freezes well.

• Olive oil
• 1 clove garlic, minced
• 1 onion, chopped
• 4 golden beets, diced
• Cayenne pepper to taste (start with a sprinkle and add more if you're uncertain)
• 1/2 teaspoon salt
• 1 can organic chick peas, rinsed
• 1 can organic kidney beans, rinsed
• 1 tablespoon mole (see Mexican foods in the grocery store)
• 1 cup brown rice, cooked according to package instructions (will make about 2.5 cups)
• Agave
• 4 whole-wheat tortillas (of course corn and white flour work perfectly well)
• 1/4 cup organic white cheddar, shredded
• Lettuce or beet greens
• Salsa and guacamole to garnish

1. In a large skillet, heat 2 tablespoon olive oil on medium heat. Add the onions and saute until tender, about 5 minutes. Add the Beets, mole, pepper, salt, and garlic. Saute until browned. Add more oil as needed.
2. Add the beans, saute 2 minutes. Add a little bit of water to make the mixture slightly saucy.
3. Stir in the cooked rice and mix well. Drizzle generously with olive oil and agave. Turn up the heat and brown it all up - stirring constantly. Taste and season as needed.
4. Remove rice and beans from heat.
5. Assemble burritos with rice and beans, cheese, greens, salsa and guacamole in a tortilla or on a bed of greens (if you're avoiding wheat). Serve immediately.