Ingredients: Potatoes and Veggies

5 Yellow Potatoes, chopped

2 15 ounce can Chickpeas, drained

1 yellow onion, diced 

1 Red Bell Pepper, chopped

1 Yellow Bell Pepper, chopped

2 Zucchini, thin sliced

3 Tbsp. of garlic, minced

Olive Oil

Desired seasonings

(I used Sea Salt, Slap Yo Mama, Black pepper, and Crushed Red Pepper)

Prepare all vegetables Lay one tortilla on a plate surface 

Place a 1/4 cup of cooked brown rice in the middle

 Place 1/4 of the can of black beans on top of the rice 

Continues with 1/4 of the remaining ingredients. 

Use large cooking sheet

Line with foil, spray foil with cooking spray

Mix veggies, garlic, and seasoning in big bowl

Spread veggies evenly on sheet

Drizzle olive oil over veggies

Cook for about 15 minutes, flip  pieces around to prevent foil tearing. Cook another 15 min: check to make sure golden brown

YIELD: 6-7 SERVINGS 

PREP TIME 10 minutes 

COOK TIME 20 minutes 

TOTAL TIME 30 minutes

Fire Hydrates w/ RB

1. Keep back straight and arm steady
2. Tighten your core
3. Alternate lifting leg to the side has high as you can
4. Keep hips parallel to the ground 
5. Maintain control