A Very Veggie Burrito

Burrito leftovers pictured in a bowl the next day for lunch. This was my lunch two days in a row. The burrito bowl, the lower cal, gluten free version of the ginormous burrito. Both have a proper time and place.

If you currently live in California this is not the post for you. Why don't you just wander on down to the corner taco truck and get yourself a big ol' burrito wrapped in tin foil and go eat it on the beach. Just don't tell me about it because I will more than likely have a mental breakdown. Really I'm jealous. I've done my fair share of complaining about the Mexican food I've eaten since moving here (instant mashed potatoes on a flour tortilla with some American cheese anyone?). This week I decided to quit my complaining and make my own dang burrito. So that's what I did. And now I'm here writing this post to encourage the other wandering Californians that I know are out there to go do the same. This was not quite the same as what I'd get at my favorite places back home, but it's a suitable replacement when the other option (eating out) happens to include frozen spinach and processed blocks of orange cheese (you all know what I'm talking about).

All the prep work (making the refried beans, Spanish rice, and grilling veggies) was done ahead of time. Thus I was able to throw this together in a jiffy. This burrito is vegan, and can easily be adapted to suit personal tastes, for instance........I like hot sauce, and onions............a lot. You may not........I believe we can still be friends.

First a layer of mashed up avocado, some fresh diced onion and some cilantro

grilled peppers and onions on top of that

Some homemade Spanish rice

Homemade refried black beans, I know...they look gross...that's ok though because they taste great. You can use some other sort of refried beans if you like, I just really like how flavorful these are.

A little hot sauce.

Wrap that baby up.

You may have to struggle a little to pick the burrito up......that's only natural. There is a reason these things come wrapped in foil, at home I like to eat them with a fork.

Taco Tuesday (I know it's Wednesday...shhhh)

Question:
When is an appetizer an entree?


A.) When I say it is, because I'm the mom.
B.) When you serve it in a 9x13 casserole dish
C.) When I say it is, because this is my blog.

Answer:
All of the above.

This dish can be eaten as is, or in taco shells (as we prefer it). You can mix it up quite a bit, spinach in place of the lettuce, add jalapenos, bell peppers, or whatever else strikes your fancy. It's basically seven layer bean dip, but I put it in a really big casserole dish and call it dinner.

I make my own refried black beans, so the measurement of three cups might not exactly equal a full two cans of the canned stuff....but this is bean dip...for dinner...I don't think you have to follow the recipe too closely. Omit what you like, keep what you like, serve stuff on the side that causes your children to vomit on you.....which reminds me of a story.......

A story that should probably wait for my picky eaters post.....
I should probably just get to that recipe.



3 cups of refried beans
1/2 cup salsa
1 cup shredded cheese
1 can of sliced olives that have been drained
1 bag shredded lettuce (or baby spinach)
1 chopped roma (or other) tomato
1 diced avocado
1/2 cup cilantro (washed well, with the majority of the stems removed)
1 diced onion if desired

Corn tortillas



Preheat the oven to 350 degrees.

Spread the refried beans into a 9x13 baking dish.

Spread salsa on top of beans.

Sprinkle cheese and olives on top.

Bake for about 20 minutes, or until it's hot and bubbly.

I used the time to prep my toppings....
Also, if you are using corn tortillas you will want to take this time to heat them according to the directions on the package.


Once the beans are done you have a "blank" canvas of sorts......the best kind of blank canvas, one that's made of cheese!




Layer your lettuce, avocado, onion, tomato, and cilantro over the top. Add whatever else you want. Add heaping scoops of this cheesy goodness into your corn tortillas and eat!