Sunday, September 25, 2011

Veggie Burrito

I love burritos, the options to what you can put inside are endless but I have a real weakness for veggie burritos.  Last year my obsession was black bean and sweet potato and I'm sure that will make an appearance this winter.  But tonight we had a big ol'fat juicy veggie burrito stuffed to the gills...here's a run down on the fixins'...
Homemade refried beans
Corn, you can use fresh or frozen, but don't add anything to the corn, just heat it up
Fresh Spinach
Caramelized onions
Grated cheese
Cilantro

These were super easy and filling.  Before you go crazy with, I can't make homemade refried beans, yes you can. 
Refried Beans:
1 to 2 tablespoons of Canola Oil
1/4 cup chopped onion
1/2 jalapeno pepper or more depending on your want of heat
1 to 2 teaspoons of cumin
5 to 10 dashes of hot pepper sauce, I use Tabasco cause it's a southern thing
1/4 to 1/3 cup chicken broth
Salt
Heat the oil, toss in onions and pepper, sprinkle with salt to sweat the onions; add beans, hot sauce, cumin, chicken broth, heat all the way through then use a potato masher to mash the daylights out of the beans...
see...super easy.

Like I said, the possibilities of what you can add are endless, you just want to remember to keep your vegetables chopped to small bite size pieces or you'll end up with super chunky burritos and that will be super messy.

For dessert...Chocolate cake...yummy...
until next time...
Forks Up...
KA

1 comment:

  1. I agree that refried beans are super-easy (we use the bottom of an old tupperware 'glass'), and I'm excited to try them with your ingredients but I don't see beans on your list. Are you talking a can of drained/rinsed beans, or those soaked overnight, and what quantity?

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