Mark Hyman, MD

Serves 2




  • 2 cups shredded romaine lettuce
  • 2 tablespoons yellow onion, chopped
  • 1/2 medium avocado, peeled, pitted, and chopped
  • 2 tablespoons chopped cilantro
  • 4 tablespoons chunky tomato salsa
  • 1/2 cup nonfat vegetarian refried beans
  • 2 sprouted corn tortillas


  1. Mix the lettuce, onion, avocado, cilantro, and salsa in a medium bowl until the vegetables are evenly coated. Smear half of the beans on each tortilla, fill with vegetable mixture, and wrap burrito style.