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Posts Tagged ‘burrito’

With the exception of the Red Sox game I got to go to, last week was so not fun. At All. Without getting into the gory details, I saw an end to the on-again, off-again two year relationship I was in, which sorta kinda feels really shitty. You don’t realize how much you care for a person until you try to remove them from your life.

On top of that, I got a nice chunk of change stolen from my checking account. Apparently someone got a hold of my debit info and withdrew most of my money. Joy.

Needless to say, by Friday, I was looking at some serious wallowing time. I’m talking sad Taylor Swift and Emo music on repeat, all-weekend pajama wearing, hours of trash TV and ice cream binges, because when your sad, ice cream is the best thing ever. I was heading for a weekend of full-blown, end-of-relationship gloominess… with a side of police reports and changing all my bank info.

Then, my friend Whitney called and asked me to come to Portland. Um, yeah! That sounds way better then ice cream coma! I’m in!

I ended up having a blast! The only downside was it rained non-stop. By the time I came home, I just wanted to curl up with something warm and comforting.  So I made these. And they were A-MA-ZING. They were hot, creamy and filling and they hit the spot just as much as quintessential comfort foods like mac and cheese or soup would.

Butternut Squash and Black Bean Burrito
from OhSheGlows

Ingredients:

  • 1 medium butternut squash, peeled and cubed
  • 1/2 cup uncooked short grain brown rice (yields: 1.5 cups cooked)
  • 1-2 tsp olive oil
  • 1 cup chopped sweet onion
  • 2 garlic cloves, minced
  • 1 bell pepper, chopped (I used green cause Dad gave me one from his garden)
  • 1 tsp kosher salt, or to taste
  • 2 tsp ground cumin, or to taste
  • 1/4 tsp cayenne pepper, or to taste
  • One 15-oz can black beans, drained and rinsed, or about 1.5-2 cups cooked if you’re using dried
  • 3/4 cup Daiya cheese (I used mozzarella daiya cheese)
  • tortillas of choice*
  • Toppings of choice: (avocado, salsa, vegan sour cream, spinach/lettuce, cilantro, etc)

* the recipe says this makes 4 servings if you use the large or extra large shells. I used medium sized, whole wheat flour shells and I got about 5 servings.

1. Preheat oven to 425F and line a large glass dish with tinfoil. Drizzle olive oil on squash and give a shake of salt and pepper. Coat with hands. Roast chopped butternut squash for 45 mins. or until tender.

2. Next, prepare the brown rice. Add 1/2 c. dried rice and 1 c. of water to a pot. Bring to a boil and then reduce to low and simmer for about 30 minutes. Fluff with a fork.

(At this point, with the rice and butternut squash done (and possibly black beans), you can continue the next day if you want and everything comes together fast. This is perfect if you are making this for guests.)

3. In a large skillet over medium-low heat, add oil, onion, and minced garlic. Sautee for about 5 minutes, stirring frequently. Now add in salt and seasonings and stir well.

4.  Add chopped bell pepper, black beans, and cooked rice and sauté for another 10 minutes on low.

5. Add 1.5 cups of the roasted butternut squash to the skillet and stir to combine. I like to add 1 cup of butternut squash mashed well with a fork and 1/2 c. cubed. I think it makes the burrito extra creamy. Add Daiya cheese and stir until well melted and combined

6. Add bean filling to tortilla along with desired toppings. Wrap and serve. Or, if you are a bowl person when it comes to comfort food (like me!), this is just as good sans a wrap.

I am so addicted to these burritos. They are arguably the best burritos I’ve had. Plus, they satisfy the urge for fall food AND the urge for comfort food. The recipe says that you can add additional toppings but with each serving of this I had, I put on less toppings. I started with spinach, avocado and roasted chipotle salsa and by the end of the week, I was just eating this filling in a tortilla. It’s just so good you don’t need bells and whistles!

It’s fall and I’m recovering from a pseudo-break-up. Expect some serious comfort food on this blog in the next week or so. And chocolate. What situation isn’t made better by chocolate??

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I had several odd jobs during my high school years.

I’ve fought the madness that is my local fair by working the ticket booth at the entry gate. The fair only lasted a few days but the shifts were long and I handled so much money that I would actually dream about counting out change. And dealing with townies was always…interesting.

I worked at a record store, which was unfortunately more Record Town then Empire Records. I was working for The Man, not fighting him. Polo shirts and black slacks were involved. Not my best look.

But,  the icing on the cake was the tiny coffee shop I worked at while I was trying to save money for a Paris trip, junior year of high school . It was run by this mean cat lady who owned the place. Usually, on the weekends, it was just me and her. She would plop herself on this stool and watch everything I did, only getting up to yell at me/fix something I did. And I ALWAYS wrapped the wraps wrong. They were to tight. Too lose. Too much filling. Not enough. On more then one occasion she would trash what I had done and start over.

So needless to say, I have a mental block about making wraps and burritos. Seriously, I can never get them right. My brain refuses. Filling is always spilling out and the ends never stayed tucked in.

This became glaringly obvious this week when I tried to make burritos for lunch. I tried to 3 days in a row before cursing furiously, plopping everything in a bowl and eating it like that.

And guess what, it tasted just as good! Too bad I couldn’t have done that at my job. I’m pretty sure mean cat lady would have had an aneurism if I even attempted it.

Quinoa and Bean Burritos/Bowls
 inspired by Whole Foods and Rachel Robin’s Nest
makes roughly 6 or 7 wraps or bowls full, depending on the size of your wraps, can easily be halved

  • 1 cup uncooked quinoa (any color will work)
  • 1 can of black beans (you can also use dried but I had a can kicking around from way back when), drained and rinsed
  • 1 block of extra firm tofu, pressed
  • 1 TBSP of olive oil
  • 1 bell pepper
  • 1 sweet onion
  • a pack of taco seasoning
  • water (amount based on the taco seasoning you are using. Mine was left over from a taco night I had with friends and it called for 1 cup of water)
  • wheat wraps (optional)
  • optional toppings: taco sauce, salsa, avocado, guacamole, vegan cheese, vegan sour cream, lettuce, additional veggies

Add one cup of quinoa and two cups of water to a medium sauce pan. Bring to boil. Reduce to a simmer, cover and cook for 15 minutes. After 15 minutes, when all the water is absorbed, remove from heat and fluff with a fork. Stir in the black beans.

Meanwhile, slice up the pepper, the onion and the tofu to your liking (I cut mine my veggies long strips like fajitas and my tofu in cubes ). Heat the olive oil to the pan and then add the veggies and the tofu. Saute until the tofu is golden brown on the outside. The onions with me soft and the peppers should still be a bit crunchy. Add the taco seasoning and water to the veggie/tofu mix and stir until the seasoning thickens to a sauce. It should only take about 2 minutes or so.

Scoop quinoa/bean mix onto a wrap. Add veggies and tofu and any additional toppings you like.

Alternatively, if you can’t keep your wrap together (like me) and it all falls apart by the time you get it to work the next day, you can mix everything together in a bowl. My favorite combo so far has been: quinoa, beans, veggies and tofu with taco seasoning, half an avocado cut into cubes, and a little BBQ hot sauce (yes…even my hot sauce is BBQ flavored). I keep the wrap on the side, slice it in triangles before work and then toast them at works as sort of a make shift tortilla chips.

aww…look how compact it is. Too bad as soon as I unwrapped it at work, the whole thing fell apart. Grr.

It’s really easy, full of protein and keeps you full for the rest of the afternoon. Win, win and win!

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