Veggie Burritos with Essential Oils

Enjoy the benefits of the lime and cilantro essential oils in this vegetarian burrito! Now is also the perfect time to enjoy a new dish using your summer squash!

Veggie Burritos with Essential Oils

Servings: 6 | Time: 35–50 minutes active | Difficulty: Easy

Ingredients:

Rice Ingredients:

• 1 Tbsp. (15 ml) olive oil
• 2 cups (370 g) white rice
• 4 cups (960 ml) chicken broth
• Juice of 2 limes
• 2 drops lime essential oil
• 1/4 cup (4 g) chopped cilantro
• 2 toothpicks cilantro essential oil

Burrito Ingredients:

• 2 Tbsp. (30 ml) olive oil
• 2 medium zucchinis, diced
• 1 medium yellow squash, diced
• 2 cups (300 g) corn
• Salt to taste
• 1 can (15 oz./425 g) seasoned black beans
• 6 burrito-sized flour tortillas
• Toppings: chopped onions, diced tomatoes, grated cheese, salsa, sour cream, guacamole (or plain avocado), cilantro, etc.

Instructions:

1. Heat 1 Tbsp. (15 ml) olive oil in a large saucepan over medium heat. Add rice, and stir around for 2 minutes. Pour in chicken broth, 1/2 of the lime juice, and 1 drop of lime essential oil. Bring to a boil; then reduce to a simmer, cover, and cook for 20–25 minutes, until all the liquid is absorbed. Stir in the remaining lime juice, 1 drop of lime essential oil, cilantro leaves, and 2 toothpicks of cilantro essential oil. Set aside.
2. While the rice is cooking, place 2 Tbsp. (30 ml) olive oil in a heavy skillet, and sauté the zucchini, squash, and corn over medium-high heat. Add salt while sautéing. Remove when the veggies have brightened in color. Set aside.
3. Heat the beans in a small saucepan until hot.
4. Warm tortillas, if desired.
5. To assemble the burritos, lay each tortilla flat, and add the rice, veggies, beans, and desired toppings. Roll the burrito up, and enjoy a fresh, healthy, and delicious meal!