Spinach lends a crisp fresh flavor to veggie ground round that’s been infused with sautèed onions and broth. Watch Julieanna stuff whole-wheat tortillas so full of iron and protein that it’s cause for celebration! This recipe comes to us from Julieanna Hever, The Plant Based Dietitian.
- 4 whole-wheat tortillas, warmed
- 1/2 cup low-sodium vegetable broth
- 1 12 ounce package veggie ground round*
- 1 medium onion, chopped
- 1/2 cup cheese or soy cheese, shredded**
- 4 cups spinach, chopped
- salsa, to taste
*a pre-cooked soy based crumble found in the frozen food, produce or health food sections of most grocery stores.
In a large frying pan, heat the vegetable broth in a pan over medium heat and add the onion.
Let the onions simmer for 5-7 minutes, or until onions are soft. Add the veggie ground round and cook for 3-5 more minutes to let the flavors absorb.
Divide the veggie ground round equally amongst 4 whole-wheat tortillas. Top with equally divided spinach, shredded cheese and salsa. Fold like a burrito and enjoy!