Veggie Burritos

2 tsp rice bran oil
3 large carrots, small dice
1 cup broccoli, small dice
1 cup cauliflower, small dice
1 (980 g) can black beans, rinsed, drained
1 tbsp chilli powder
1 tsp SIDS CRAZY SALT
1 tsp cumin
¼ tsp black pepper
½ tsp garlic powder
4 large tortillas
8 tbsp cheddar cheese
1 cup shredded lettuce
1 large tomato, diced
½ avocado, in 8 slices

Heat oil in sauté pan over medium high heat. Add the carrots, broccoli, cauliflower and sauté for 5-7 minutes. Add the beans, SIDS CRAZY SALT, chilli powder, cumin, pepper, garlic powder and stir to incorporate. Cook for 5 more minutes. Scoop ¼ of the veggie mixture into a tortilla. Top with 2 tablespoons of cheese, ¼ cup lettuce, diced tomatoes and 2 avocado slices. Fold into a burrito. Repeat the procedure for the remaining 3 burritos.
History: An often-repeated folk history is that of a man named Juan Méndez who sold tacos in a street stand in the Bella Vista neighborhood of Cuidad Juárez, using a donkey as a transport for himself and the food, during the Mexican Revolution period (1910–1921). To keep the food warm, Méndez wrapped it in large homemade flour tortillas underneath a small tablecloth. As the "food of the burrito" (i.e., "food of the little donkey") grew in popularity, "burrito" was eventually adopted as the name for these large tacos. In 1923, Alejandro Borquez opened the Sonora cafe in Los Angeles. Burritos first appeared on American restaurant menus at the El Cholo Spanish Café during the 1930s. Burritos were mentioned in the U.S. media for the first time in 1934, appearing in the 'Mexican Cookbook', a collection of regional recipes from New Mexico authored by historian Erna Fergusson.