VEGGIE BURRITOS

These I just figured out all on my own.

1 can black or pinto beans (cook em from scratch by all means if you have time, but these are a weeknight staple for me so it’s the can)
cumin
chili powder
coriander

olive oil
2 – 3 cloves garlic. sliced very thin and/or
1 – 2 shallots. minced and/or
1 small onion, sliced
vegetables of choice or what is on hand depending on the season, including:
bell peppers, cored, seeded, sliced
various greens (spinach, chard, kale, dandelion, etc.) , stemmed and chopped
couple handfuls mushrooms, stemmed and sliced
cherry tomatoes, cut in half or quarters
etc.

meltable cheese of choice: we like shredded Colby, Jack, Cheddar or goat cheese
Large tortillas or Wraps – preferably whole wheat (TJ’s has a nice Olive Oil WW wrap. But I don’t recommend the Brown Rice, it gets to crunchy to quick and won’t fold without breaking)
Leftover cooked chicken or other meat of choice
GUACAMOLE
sour cream
salsa on the side

Prepare guacamole first, as you can let it sit so that flavors meld.

Empty beans and liquid into a small saucepan. Add spices to taste and heat, stirring occasionally, allowing liquid to reduce.

Heat a tablespoon or so of oil in a sauté pan. Add shallot and/or onion and cook until soft. Add garlic and cook one minute, til fragrant. Add vegetables in order above (ones that take longest to cook first), sautéing. Peppers should soften, mushrooms should shrink and brown a bit, greens should wilt and tomatoes should wrinkle. Add meat if using, or heat up separately.

In my house, especially if we have kid or family guests, we like to create an order form, so people can order the burrito they like. If its just us, my kids can choose a vegetable on the side or in the burrito.

To make burritos:
Helpful tools are a large spatula and non-stick tongs. Heat a large non-stick skillet at medium to high heat. Don’t let the pan get too hot or the tortilla won’t fold. Place a tortilla in skillet, heat for a minute and turn over. Sprinkle cheese over its surface. Mound beans, then cooked veg, then guac, then sour cream (that is cooked first, then cold fillings, whatever you’re using) in the middle off to the side. Kind of like wrapping a present, Fold in the sides over the filling, then the top with the tongs, holding down the sides with the spatula, Then roll the top over and continue rolling with the tongs until it is a little package. If your package didn’t completely fall apart, allow to sit for a minute and melt in place, then put in a warm oven on a plate while you make all the other burritos. Serve with chips and salsa on the side (I have found putting salsa in the burrito just makes a mess.)