Sometimes I find myself in a food rut. Whether it’s life’s hectic schedule, or the exigencies of running a household while caring for two young children, three fur babies and writing a blog, I often find myself short on time and energy and thus turning towards the same recipes over and over again for several weeks at a time. My family, thank goodness, is not comprised of picky eaters. Therefore, no one complains (very loudly) when we have Easy PEASy Pasta for the second time in less than a week. But I mind. I know that variety is the spice of life and one of the ways I prefer to show my love for my family is by making them yummy, healthy meals. So, when this happens, I start searching for new recipes and inspiration.
Inspiration
My newest recipe is courtesy of Steve. THANK you, from the bottom of my heart, for sharing this delicious Veggie Burrito recipe and for helping me out of my food rut. My entire family adores this meal—in fact, while eating it just last night for dinner, my eldest asked if we could have these Veggie Burritos for breakfast this morning. That is true praise indeed! So, I’m hoping you don’t mind that I share this recipe with my readers.
What I love about Steve’s Veggie Burritos is that they are delicious, spicy, loaded with healthy vegetables and easy to make. In fact, it only took me about 15 minutes to make these last night. And without further ado, here is the recipe:
Steve’s Veggie Burritos
Equipment
- knife and cutting board
- Garlic Press
- frying pan
Ingredients
- 1 medium-sized onion
- 1 clove garlic
- 1 red bell pepper
- 1 jalapeno pepper
- 1 can black beans
- 1 can corn
- 1 cup cooked long-grain brown rice
- cumin, to taste
- 8 whole grain wraps or tortillas
- 1 spritz avocado oil (for frying pan)
Toppings
- 1-2 avocados, chopped
- fresh baby spinach
- shredded sharp cheddar cheese
- plain Greek yogurt
- salsa
- Srirachia
Instructions
- Spritz a frying pan (I like to use my cast iron pan) with avocado oil and turn on medium heat.
- Peel and finely dice a medium sized onion. (I've used yellow or purple—both are delicious!) Toss onion in preheated frying pan and saute.
- Using a garlic press, crush one clove of garlic and add to frying pan. Stir.
- Wash and dice the red bell pepper and the jalapeno pepper. Toss into frying pan.
- Saute veggies until they start to sweat.
- Drain and rinse black beans and corn. Add both to the frying pan.
- Add 1 cup of cooked long-grain brown rice to the frying pan.
- Saute until beans, corn and rice are heated thoroughly.
- Add cumin to taste.
- Turn off heat.
- Wash and chop avocados.
- Shred the sharp cheddar cheese.
- Chop the baby spinach to make it easier to eat. (I use freshly washed kitchen shears to cut them into bite-sized shreds. This is really handy for sneaking extra veggies into the kids' meals.)
- Heat whole grain wraps or tortillas in the microwave for about 20 seconds to warm.
- Assemble the burritos with the toppings of your choice and serve.
- Enjoy!
Notes:
These veggie burritos are very flexible: they appeal to carnivores (like my eldest) and herbivores alike. And if serving a strict vegan, just skip the cheddar cheese and Greek yogurt and load up on the avocado. I’ve tried them both ways and they are delicious either way.
Also, if you need to cook long-grain brown rice in a hurry, it is easy to do so in the Instant Pot. Just spritz the bottom of the Instant Pot with one spray of avocado oil so it doesn’t stick, add 1 cup of rinsed long-grain brown rice and 1 cup of filtered water. Put the lid on and seal. Cook at high pressure for 25 minutes. All done! This will make enough rice for several recipes and the extra rice can be frozen for later use.
Resources:
Here are a few of the kitchen tools I used while making this recipe. They are my everyday workhorses in the kitchen!