Quick and Easy Veggie Burritos

by Missy Tippens

When I tried to figure out what to post about, I realized how little cooking I've done lately (beyond throwing a sandwich together or making my standbys of spaghetti or tacos or grilled chicken). So I went searching for photos of food in my phone. I had to look back to mid-June, right before our move. I found that I had made a quick and easy veggie burrito that turned out really good!

1/2 sweet onion, chopped

1 or 2 zucchini, chopped

1 can black beans

1/2 bag frozen corn (or open a can if you prefer)

tortillas (I use the low carb, high fiber ones)

grated cheddar cheese (or any kind of cheese)

Any other veggies you'd like to add

Sauté the onion in some olive oil until translucent.  Then add in the zucchini and cook until starting to get tender.

Add in the corn. Then once that's heated through, stir in the beans. Cook until heated.

Fill the tortilla and sprinkle on some cheese of your choice.

Serve with a little sour cream or salsa if you'd like. Enjoy! This is great for making dinner in just a few minutes.

www.missytippens.com

Make it at Home: Chipotle Burrito Bowl with Tina Radcliffe

Make it at Home: Chipotle Burrito Bowl with Tina Radcliffe

I love Chipotle’s Burrito Bowl, and I have discovered how to make it fast, healthy and delicious at home.

This recipe is for two. Double or triple as needed.

Ingredients:

I used 1 large chicken breast, but I have also used steak and you vegetarians can use cubed zucchini and strips of fresh red onion. I’m sure shrimp would work and pork.

Pinto or black beans (I like black beans, hubby likes pinto so we open both)

Pico de Gallo  

Prepared guacamole

Sour cream

Grated Pepper Jack Cheese

Minute Ready to Serve,  Brown Rice –one cup serving per person (each package comes with two serving size cups)

Chopped romaine or bib lettuce- optional.

Chips and salsa on the side-optional.

Sprinkle the chicken on both sides with Taco Seasoning and then grill the chicken. I use a Hamilton Beach Indoor Grill because it’s still 106 degrees here at dinner time.

While the chicken is cooking to 180° (per cooking thermometer), prepare your ingredients and heat your beans.

Chop the chicken into nice ragged squares. 

This is half a chicken breast. Plenty for one person.

Heat the rice for 90 seconds.

Add one rice container to your bowl. Then add beans of choice and top with chicken. Then I let everyone add the toppings themselves. You can individualize this with your family’s favorite toppings.

This is absolutely delicious and good for you as well.

Tina Radcliffe writes fun, inspirational romance for Love Inspired. She is a 2014 ACFW Mentor of the Year finalist and a 2014 Carol Award finalist in the short novel category, with her first Paradise book, Mending the Doctor’s Heart. Her latest Paradise book, Stranded with the Rancher is a September release.

EASY oven burritos

Hellllloooooo Yankee Belle Cafe!!!

 

 Okay, focus. So, it's nearly the end of Speedbo and I've turned in my proposal (three weeks early, yay!) but still want to use the last week to get started on a self-pubbing project. So, I'm still cutting corners and NOT cooking gorgeous things like this pretty cheesecake. We're talking SUPER quick, SUPER EASY.

I did make these Snickerdoodles. And my four year old came into the kitchen and asked, "Can I have one of those tasty doodles?" I was confused, since that's our term for, well, you can guess. He kept going, "One of those Cindy men ones, those are the best." Yikes! Snickerdoodles will never be the same now.

Oh, and I guess I did make some home made brownies. They were dark chocolate fudge brownies with espresso flavoring and Edna was jazzed for hours. And I'm weeping into my keyboard becuase I've recently resolved to stop EATING SUGAR. I'm going to die... But I'll die healthy and skinny and possibly very grumpy.

Ok, super easy oven burritos.  Cheese, flour tortillas, canned beans, and green salsa.

Plop in a bowl. I added garlic because it's against my personal moral code to eat anything without it.

Put some beans in the middle. Lay on a few pieces of cheese.

Here's the hard part. Pull sides together, fold in other edges. Flip onto the front, seams down.

Remember we're using what we have? I have kids. They're working.

Some of the household do not enjoy those yummy beans, so here's a cheese version.

Here they are, on the sheet. We're not heading for perfection here, so this is good for me.

350F for 15-20 minutes. Really. You want them nice and crunchy. Ahhhhh.....

Here's mine. Yeah, I added a few things. Like avocados and lettuce and sour cream and some tomatoes and some more green salsa. NOM NOM NOM NOM.

And here's a gratuitous picture of another dish I made before I decided to go sugar-free. It's pineapple cake mix version of pineapple upside down cake. I'd never made them before. Here's the picture of the mini cakes. Edna did a wonderful job but they weren't a hit. Hubby loved them.Everyone else sort of shrugged and passed. I would have rather eaten the pineapple by itself.

So, that's what I've been up to in the kitchen.  I misssssed youuuuuuuuuu!!!!!

 Until next time!