Autumn Tortillas

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These Autumn Tortillas are a great way to sneak some cruciferous vegetables into your family’s meal time. Brussels sprouts and cauliflower are excellent autumn foods and can often be found in great piles at our local farmers’ markets in October and November. Why not take advantage of that bounty? Cruciferous vegetables are reported to be so good for us, so let’s find more ways to include them in our meals – especially when they are fresh from the gardens and farms.

Autumn Tortillas

Autumn Tortillas

By October 28, 2014


  • Taco Rice
  • 1 cup - brown jasmine rice, uncooked (or your favorite brown rice)
  • 2 cups - water
  • 1 tsp - taco seasoning
  • Tortilla Filling
  • 6 medium - Brussels sprouts, quartered
  • 1 lb - cauliflower florets, fresh or frozen
  • 1 15 oz can - pinto beans (no salt added), drained and rinsed
  • 1 tsp - taco seasoning
  • 1 medium - lime
  • 1/2 medium - avocado, skin and pit removed, sliced
  • 1 cup - your favorite salsa (we use Santa Barbara Mango Peach Salsa)
  • Tortillas
  • 4 large - whole-grain tortillas


  1. In a medium pot over medium heat, stir together the rice, water, and taco seasoning. Bring to a boil, then reduce the heat to low, cover, and continue cooking until all the moisture is absorbed, about 40 minutes. Remove from the heat, allow to rest, covered, for 5 minutes before fluffing with a fork.
  2. To make the filling, dry sauté the Brussels sprouts and cauliflower in a large non-stick skillet over medium-high heat until veggies are tender and browned. Add a little water as necessary to prevent sticking.
  3. Stir in beans, taco seasoning, and juice of half the lime. Slice the remaining lime half into quarters to serve with the tortillas. Cook the bean mixture several minutes to warm.  Salt to taste.
  4. Serve the bean mixture with the warm tortillas (we warm them in the microwave for a few seconds), the avocado slices, your favorite salsa, and the lime slices.

Nutrition Information
Nutrition (per serving): 537 calories, 71% calories from carbohydrates, 13% calories from protein, 16% calories from fat, 17.2g fiber.

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