So I’m back from a brief hiatus due to graduate finals month(s). Apologies for the complete lack of posts and comments on my end– I’m hoping to be more regular with recipes as the summer progresses (and as I have to think of creative lunch things to bring with me to work). Spending a brief 24 hours at my parents’ this weekend has prompted some cooking, and even though I’m not actually done all of my coursework yet, I still feel like some treats are in order. Thus, some vegetarian fare for all of you who’ve been breathlessly waiting for my posts to return, and so that K won’t feel compelled to post like a maniac all the time. (But seriously, really awesome recipes lately– I’m impressed by the variety of flavors and textures!)
Vegetarian Burritos or Quesadillas
8 whole wheat tortillas
2 smallish red onions (or 1 large)
4-5 large white mushrooms, diced
2 orange bell peppers, diced
1-2 tablespoons olive oil
1-2 cups diced tomatoes
1 8 0z can black beans
2 cups shredded sharp cheddar cheese
cumin, black pepper, garlic powder to taste
optional: black bean/corn salsa + [light] sour cream as garnish
[This makes enough for 4 people to have 2 each, but I was full after having one.]
Preheat the oven to 350 degrees. (Tip for prepping mushrooms: pat them with a damp paper towel to get surface dirt off– do not wash them outright! If you do, they’ll retain the water and become rubbery tasteless things when cooked.) Start by preheating a skillet with the olive oil and sauteing the onions, mushrooms, and peppers. Keep the heat up for about 10 minutes while tossing things around with a spatula. Combine the tomatoes and beans in a bowl and spice to taste. Add this mixture in batches to the skillet and keep the heat up so that the mixture doesn’t become too watery. Let that bubble for 5 minutes or so, and spice to taste. Grate the cheese (or get someone else to grate the cheese– ah, sisters), and then prepare a cookie sheet and place three tortillas on it. Spoon the skillet veggies onto one side of each tortilla + shredded cheese and then fold over once. Heat in the oven for about 8 minutes, or until cheese is melted and the tortillas are a little crisp, but still malleable. Repeat with the rest of the tortillas, and serve warm with sour cream, guacamole, or salsa.
Note: You can add whatever veggies or beans you want to this, and please, if you’re inclined, make it spicy with sriracha, jalapenos, or the like. I toned things down in deference to my dinner guests.
Double Note: You can also fry these in a skillet like quesadillas or just roll them up into burritos. This recipe is whatever you want it to be!