Mexican Spice Bean Burritos

Tonight’s episode of Meatless Monday takes us to the Serves4 kitchen where Mexican Spiced Bean Burritos are being made. What do you like about this meal? I like that it comes together so quickly and easily; I like that you leave the table feeling full, but not weighted down; I like the crunch of the lettuce, the moisture added by the tomatoes and the creaminess of the sour cream.  What would you do differently next time:  I would add some additional water.  The bean filling felt very dry and clumpy.  Also, because they filling started out dry, they did not reheat well.  Also, I would consider using all black beans next time, my kids are not wild about the flavor of the kidney beans.  And avocado!  How did I not add avocado?!?!

Ingredients:

1 Tbs canola (or olive) oil
1 clove garlic, minced
1/2 tsp Morton & Bassett Mexican Spice Blend (for spicier version, sub chipotle chile powder)
1/4 tsp salt
1/3 cup of water
1 (15 oz) can organic black beans, drained
1 (15 oz) can organic kidney beans, drained
3 Tbs refrigerated fresh salsa (often found in the deli section of the supermarket)
6 (10 inch) flour tortillas, I used the fajita size
1 cup preshredded reduced-fat 4-cheese Mexican blend cheese
3 chopped tomatoes
1 1/2 cups chopped lettuce
6 Tbs light sour cream
6 Tbs green onions, thinly sliced (optional)

Preparation:

Heat oil in a large nonstick skillet over medium heat.  Add garlic, cook 1 minute, stirring frequently.  Stir in Mexican spice blend and salt, cook 30 second, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil.  Reduce heat and simmer for 10 minutes.  Remove from heat, stir in salsa.  Partially mash bean mixture.

Heat a medium – small nonstick skillet over low heat.  Add tortillas one at a time, turning to warm both sides.  Spoon about 1/3 cup bean mixture into center of tortilla.  To each serving with about 2 1/2 Tbs cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 Tbs onions, and 1 Tbs sour cream; roll up. 

Perfect served with guacamole and chips! 

Serves 6

Total time: 30 minutes

 Bean Burritos

*Derived from Cooking Light

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Quesadilla Casserole

Meatless Monday brings us a wonderful casserole! What I loved about this dish: it came together so easily, filled the house with the most amazing smell as it cooked, and you serve it WITH the enchilada sauce; it’s not incorporated into the dish. This is great because my kids are just starting to really explore spicy foods and the enchilada sauce being IN the dish would have been a little overwhelming and the meal would have been a “Fail” (as Daniela has become so fond of saying). What I did not love about this dish: it cooks at 400 for 30 minutes. Turning an already warm day hot. But that is more a testament to my menu planning and nothing with the recipe itself. I cooked this in my cast iron pot and the edges were crusty. When the spoon hit that edge and I heard the crackle, I almost needed a moment! If you’re not in the meatless mood, you could easily add chicken, steak, or carnitas. Hey, you could make my carnitas in the slow cooker and then with the leftovers, make this one! Serving with a cool, crisp salad is the perfect accompaniment.

Before Cooking

Ingredients:

3 Tbs olive oil1 cup chopped onion
2 tsp minced garlic
1 (29 oz) can black beans, drained, 1/2 cup liquid reserved
1 1/2 cups frozen corn, thawed
1/2 cup flat-leaf parsley, chopped
5 white corn tortillas 
2 cups Monterey Jack cheese, shredded
1 cup prepared enchilada sauce (optional)

Preparation:

Preheat oven to 400.

In a medium skillet, heat oil to medium. Add onions, cook for 5 minutes. Add garlic and cook for 3 minutes more. Add 1 1/2 cups black beans and mash into a chunky paste. Stir in reserved liquid.

Spray a heavy oven proof skillet with cooking spray. In medium bowl combine corn, parsley, and remaining black beans. Place a tortilla in skillet and spread with 1/3 cup mashed black bean mixture. Top with 2/3 cup corn, bean mixture and 1/2 cup cheese. Press to compress layers. Repeat with remaining tortillas, mashed black beans, corn-bean mixture, and cheese.

Bake until cheese is melted and casserole is heated through, about 30 minutes. If needed to brown (I did not need this step), transfer to broiler a d cook for 1 minute. Serve with enchilada sauce (optional).

Serves 6

Prep time: 25 minutes, Bake time: 35 minutes

After Cooking

*Derived from Rachel Ray mag