Monday, May 13, 2013

Veggie Burritos

A couple posts back, I offered up a few ideas for saving some extra cash on groceries to boost your budget for humane meats and dairy. One of those ideas was whipping up "kitchen sink" meals that essentially use up the inexpensive produce buys or already-in-your-fridge items in delicious ways.

Last week, our kitchen sink veggie burrito was on the menu, so I thought I'd share. One of the best parts of this meal is that it's so easy, my husband can make it. No ingredients to measure out, no recipe he actually has to read and comprehend, nothing. Just chopping up some veggies, wrapping them in a tortilla and calling it dinner.

Our burritos generally follow the same base formula, but we'll throw other items in if they're around and need to be used up. I encourage you to simply use this as an idea starter and then create your own based on what your family likes. Enjoy!

Veggie Burritos


2 bell peppers (red, orange or yellow), chopped
1 onion, chopped
1 can black beans
1 c. fresh or frozen corn
1 c. brown rice, prepared according to package directions
1 c. shredded cheddar cheese
1 c. chopped lettuce
1 pkg. flour tortillas
Spices - salt, chili powder or chipotle chili powder, and cumin to taste
Green onions, chopped
Plain Greek yogurt or sour cream
Salsa, hot sauce or Trader Joe's enchilada sauce


Prepare rice according to package directions. Meanwhile, sauté peppers, onion and corn until tender. Warm tortillas in oven or microwave until soft and flexible, then build burrito with ingredients as desired. Roll up burrito and enjoy.  

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