Jump to Vegetarian Burrito Recipe
Happy New Year! Since most of us are burned out on heavy holiday fare I thought I’d start 2019 with my vegetarian burrito recipe. It’s a delicious way to add more veggies to your family’s busy weeknight and you can customize with anything in your fridge or pantry. Make it vegan by skipping the dairy items and use gluten-free tortillas or no tortilla at all if you’re off gluten or carbs.
As you can imagine, if you happen to know me or my story, I’m kind of ready to put 2018 behind me. It was a year of major change and I put my focus on helping my family to process our loss. That included setting up a new home with all new items (it’s not as fun as it sounds) and going down endless rabbit holes of remembering all of our possessions to report for insurance claims (I’m still remembering things). We took our time and tried to be really mindful of working through our grief. We were far from perfect at it.
The silver linings came through as promised. Human kindness was in full force and friendships were deepened. We went on fun trips we otherwise may not have taken like going to San Francisco for a bucket list Eagles Concert. Some of the shopping was actually pretty fun. Our rental was a short walk to the farmer’s market this summer and we got to spend three months looking after our friend’s sweet chocolate lab while they were away. Our new family member, Davy (see photo below), came to live with us in October. And, last but most importantly, both of my daughters have expressed their feeling that the four of us, Bob, Ella, Hailey, and I, are more connected as a family. Hearing that is gold.
I’m looking forward to 2019 being a year of building. Literally, building our new home as well as continuing to build relationships new and old. I’m also committed to building this blog with content that inspires you and, when needed, instructs you in your kitchen. I welcome your suggestions for future recipes, tips, and techniques that would be helpful to you!
Vegetarian Burrito with Black Beans
(4 – 6 servings)
1 – 2 tablespoons olive oil
1 medium white or yellow onion
2 bell peppers, any color you like
8 -10 portabella mushrooms
1 clove garlic, peeled and chopped
black beans, 15-ounce can, rinsed and drained
kosher salt
black pepper, freshly ground
1/2 teaspoon ground cumin
1/2 teaspoon sweet smoked paprika
1 avocado, ripe
1 tablespoon lime juice, fresh
2 cups chopped baby spinach, fresh
6 -8 corn or flour tortillas
optional toppings – sour cream, cheese, salsa, hot sauce, cilantro
Instructions
Preheat a 10-inch/12-inch cast iron skillet or heavy saute pan on medium heat. (If you’re using a pan with non-stick coating, skip this step and don’t preheat because that can release toxins.)
Peel the onion, cut in half and slice, medium thickness.
Add olive oil to the pan. Start with one tablespoon and add more if you feel like you need it. Some pans have more seasoning or nonstick coating and won’t need as much oil.
Add the onion and saute on medium-high heat while you slice the peppers. Turn/toss with a spatula or tongs occasionally.
Remove core and slice peppers in small strips. (I used three peppers to get three colors but only cooked the equivalent of two, snacked on the rest)
Add the peppers in with the onions and cook until the onions are translucent and the peppers are soft, about 10 minutes on medium/medium-high heat, add a pinch of salt and turn/toss with a spatula or tongs occasionally.
Clean the mushrooms by rinsing and drying or wiping with a damp paper towel. Cut off the tough end of the stem then slice each mushroom in 3 – 4 slices depending on size.
Add to cooked onions and peppers and cook an additional 5 – 10 minutes, until the moisture has released from the cooked mushrooms tossing with a spatula or tongs occasionally. Once all the veggies have cooked, stir in the chopped garlic and cook for an additional 2 minutes. Remove from heat.
Meanwhile, place rinsed and drained beans in a microwave-safe dish or small saucepan. Add cumin, smoked paprika, a pinch of salt and pepper and stir until combined. Heat in the microwave or on the stove until hot. Set aside.
Prepare your avocado by removing the pit, slicing the flesh crosswise, and scooping out with a spoon into a small bowl. Gently, stir in a pinch of salt and the lime juice.
Chop the baby spinach, place it in a bowl, and put out all the ingredients and optional toppings for easy assembly.
Heat tortillas on the stove or in the microwave so they’re nice and warm.
Step aside and let everyone build their perfect burrito.
“The secret of change is to focus all of your energy, not on fighting the old, but on building the new.”
Socrates