Multi-Cultural Week: Italian and Mexican

Favorite Recipe This Week: Roasted Veggie and Black Bean Burritos

Sunday

We had left over torn bread from last week’s sandwich binge so we made a bread soup.

Papa al Pomodoro adapted from Rachael Ray

3 tablespoons extra-virgin olive oil, 3 turns of the pan, plus some for drizzling
4 to 6 cloves garlic, chopped
1 medium onion, finely chopped
1 (15-ounce) can diced tomatoes
1 (28-ounce) can crushed tomatoes
Salt and pepper
1 quart chicken or veggie stock
4 cups, about 1/2 pound, chopped or torn stale bread
2 (15-ounce) cans small white beans, such as Goya brand (smaller than cannellini beans) (optional)
shaved Parmigiano-Reggiano – use fresh and use a peeler to shave it
10 fresh basil leaves, torn
Heat a medium soup pot over medium heat. Add 3 tablespoons extra-virgin olive oil, garlic and onion. Cook 7 to 8 minutes, then add tomatoes and crushed tomatoes and season with salt and pepper. Add stock and raise heat to make the soup bubble. Reduce heat to simmer and add bread and beans. Stir soup as it simmers until it thickens to a stew-like consistency. Turn off heat, adjust seasonings, add basil and ladle into shallow bowls. Top with shaved cheese and additional drizzle of extra-virgin olive oil. Bnote: leftovers are good with queso fresco, fried eggs and pesto as shown below 🙂

Monday

C&C came over and made ME dinner in my OWN kitchen! How sweet! I have never really experimented with spaghetti squash, so they came and made me a spaghetti squash al fredo! Yum!

Tuesday

This week I was mainly alone for dinner as “B” was traveling here there and everywhere. I have a good friend, “Bef” who eats alone often. She is the one who hooked me on Hungry Girl for many of the inspirations for nights when I’m alone. So I texted her and asked what her favorite “single” person meal is…and not surprisingly (if you know Bef), she answered Tacos. So I thought about tacos and recalled my other good friend KT talking about a burrito recipe that she enjoyed. In the past I went on a burrito kick where I would make tons of burritos on a sunday and freeze them and then take them for work. By the time lunch came around the burrito would be unfrozen and ready for a little microwave action. So I figured if there were extra, I could just do the same with this recipe from KT. I wound up making it on Tuesday night (one of the nights “B” was actually home). Ok, let me rewind… My PLAN was to roast the veggies Tuesday night and make the burritos for myself on Wednesday…but when “B” came home and smelled the veggies, he opted for burritos instead of leftovers from Sunday.

So here’s the burrito recipe (instead of the spices suggested, I used Arizona no Salt spice from Penzy’s and I was out of cilantro and I don’t always love it so I left it out):

Roasted Veggie and Black Bean Burritos

2 whole Sweet Potatoes, Peeled And Cubed Small
2 whole Jalapenos Diced (I used one after KT warned me they were spicy)
1 whole Red Pepper, Diced Small
1 whole Red Onion, Diced Small
2 teaspoons Olive Oil
1 teaspoon Cumin
1 teaspoon Chili Powder
1 pinch Salt And Pepper
1 can Black Beans, Rinsed And Drained (15 Ounce Can)
½ cups Fresh Cilantro, Chopped
2 teaspoons Fresh Lime Juice
2 cups Shredded Cheddar
1 package Burrito-Sized Wheat Tortillas Or Wraps (6-10 Count)
In a bowl, toss your raw veggies in olive oil and season with spices. Place in a large baking dish and roast in 425 degree oven for 20 minutes, tossing around halfway through.

Let cool. Add your roasted veggies to a can of rinsed black beans. Add cilantro and squirt of lime juice. Combine gently. At this point, mixture can be stored for later use.

Warm your wheat tortillas or wraps in microwave according to directions on package. Spray a casserole dish with nonstick spray or olive oil spray.

Add two heaping tablespoons of vegetable and bean mixture to center of wrap. Top with shredded cheese. Fold over, fold in sides, place in pan and continue to roll the others. Place into your baking dish, seam side down so that they stay together.

Bake in 375 degree oven for about 15 minutes or until golden brown. Baking this way will make the tortilla wrap crisp. For a softer burrito, spray burrito with nonstick spray, then wrap in aluminum foil and bake for same amount of time.

Serve with locally made sour cream and tomato/salsa purée (recipe in prior posts) if available and desired.

Makes about 6 burritos.

The rest of the week:
Leftovers of Soup and Burritos! This is also the week that Chocolate Chobani found its way into our life permanently!

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