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various recipies
mTomato Bruschetta 1 day ago
must try
Sandra CoyeHello Dolly Bars 6 days ago
Why don't you allow us to download the recipes?
JoAnne, if you don't like coriander you can just s...
JoAnnePoultry Seasoning 19 days ago
Can I use any other ingredient for the coriander?
You are welcome, Dolly :)
DollyBaked Goat Cheese Dip 1 month ago
Thank you.
I'm glad you liked it, Susan! 
SusanLavender Lemon Drop Martini 2 months ago
Sounds delicious!
Dear Shelly, I'm sure you are going to love it! 

Bean and Vegetable Burritos

Blossom Lady
Jun 09, 2023 05:53 AM
Bean and Vegetable Burritos

This is my core recipe for a perfect-every-time vegetable burrito, one that’s filling, hearty, and exactly the way I like it. This means there’s no rice in it, but you can of course add it. You can swap the spinach for another green. You can add vegetables you love and remove those you don’t. It’s totally flexible. Even more essential: You can freeze these for another day! For years, I defrosted and rewarmed burritos in the oven. It often took 45 minutes or more for them to be hot again, at which point it seemed like I could have just made it fresh. Not sure why it took me so long to realize you could warm a frozen burrito in the microwave in 3 to 5 minutes (ahem, or realize that’s why there’s even a market for frozen burritos), but my life has had three times the burritos, and thus joy, since.

Ingredients:

  • 2 tablespoons olive or vegetable oil
  • 1 medium onion, diced small
  • 2 large cloves of garlic, minced
  • 1 fresh jalapeño or habanero pepper, minced
  • 1 bell pepper, diced
  • 1 teaspoon ground cumin
  • 2 to 3 teaspoons ground chili powder (to taste)
  • 2 tablespoons tomato paste
  • 1 (14-ounce) can diced tomatoes
  • Kosher salt
  • 2 (15.5-ounces) cans black, red, or pinto beans, drained and rinsed
  • 1 1/2 cups corn kernels, fresh (from 2 ears), canned and drainned, or frozen (no need to thaw)
  • 5 ounces baby spinach, roughly chopped
  • 1 lime, halved
  • 1 cup crumbled cotija cheese
  • 8 ounces (about 2 cups) coarsely grated monterey jack or pepper jack cheese
  • 8 large burrito-sized flour tortillas
  • Hot sauce, to taste
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