I've just most of the last couple of weeks in the mountains on vacation. Even though I made a special trip home on pickup day to get my produce and take it back to the mountains, I haven't made much of a dent in my lettuce, cabbage, or beets lately. Vacations tend to bring out the worst of my eating behaviors...and I've been indulging in ice cream, lots of meat on the grill, and even chips and dip.
Well, now it's time to change that! I am wondering how to use up some of the lovely stuff that's overflowing in my vegetable bin, and in the recesses of my brain I remember an old favorite vegetarian recipe that uses a lot of the stuff I have on hand. Bingo! This'll work!

Colorado Sunset Burritos

8 large whole wheat flour tortillas (or your favorite kind)
16 oz. can vegetarian refried beans
1/2 cup taco sauce
2 cups grated cabbage, red or green
2 cups peeled and grated carrots
1/2 cup chopped bell pepper
1 cup grated cheddar cheese
Spread 3 tbsp. beans and 1 tbsp. taco sauce on each tortilla. Add lines of vegetables. Sprinkle with cheese. Microwave open faced until hot. Roll and serve.