burritos Archives | with a Side of Sneakers

Chipotle Burritos

Baby stuff will come, I promise, but for now, a recipe. Smile

It’s no coincidence last week’s menu was full of Chipotle-influenced Mexican foods- cilantro lime rice, homemade salsa, roasted corn salsa, chipotle-marinated tofu…

I had an ulterior motive. Chipotle burritos. At home.

Mission accomplished.

The key is starting with a big, pliable flour tortilla. Yes, that means I used a regular ol’ flour tortilla. No whole wheat here. {But hey, I went with brown rice, so it’s all good.}

Lightly warm the tortilla so it’s nice and flexible.

Then pile on the cilantro lime rice. {See Chipotle copycat rice recipe here.}

Followed by black beans mixed with a little bit of cumin.

Then a scoop of chipotle-marinated tofu or chicken.

Next up, some red hot homemade salsa roja…

…and a scoop of roasted poblano corn salsa for good measure.

Now that’s a burrito.

Gently fold in the edges, then roll the sides up. Tuck the open flap on the bottom.

Garnish with cilantro, and dig in.

Feel free to add sour cream or cheese or anything else you normally like on your burrito too.

Enough burritos. Back to my little bundle. Winking smile

If you like this, try it with some Moe’s Queso Blanco!

Refried Burritoladas

Recipe

Based on our annual salsa consumption in this house, I’m thinking it’d be smart to start investing in restaurant-sized tubs of the stuff. Or in Old El Paso’s stock.

Not that we really needed an excuse, but I thought it might be nice to eat the stuff on something different for a change. Like enchiladas. Sure, they already have sauce, but I was sure they’d be even better with salsa.

I was right. Although what came out of my kitchen was more burrito-like. Somewhere between an enchilada and burrito. We’ll say it’s a burritolada.

Filled with refried beans, brown rice, and onion, these guys are sure to fill you up and satisfy you’re need for copious amounts of Mexican food.

At first glance, they look like my black bean pineapple enchiladas. I assure you they’re not. {Those are still my all time fave.}

My secret to delicious enchiladas without the cheese lies in the broiler. A few minutes on high to get a nice crispy, brownish crust, and they go from good to awesome.

With a nice pile of bell peppers cooked in Worcestershire sauce and cumin. You could opt to put these in the burritos if you wanted, but mine never would’ve rolled up. I like them on their own anyway.

Now comes the fun part: the toppings.

Salsa, jalapeno, and cilantro on mine, salsa, jalapeno, and sour cream for the husband. Much like our crock pot baked potatoes. Winking smile

I’m not convinced I like cilantro.

Refried Burritoladas

Ingredients

10 whole wheat tortilla shells
2 cups brown rice
2 14.5 oz cans of vegetarian refried beans
2 Tbsp low sodium taco seasoning
1 onion, finely chopped
3 Tbsp tomato paste
3 Tbsp water
1 14.5 oz can enchilada sauce
Optional toppings: salsa, jalapenos, cilantro

Instructions

Prepare rice according to package directions.
Saute onion on medium high heat until starts to brown.
Stir in tomato paste and water. Let cook for a few minutes, then mix into cooked rice.
Fill tortilla shells with a little bean mixture followed by some rice mixture.
Fold the ends in, then roll up. Place seam side down in greased baking dish.
Repeat for all enchiladas.
Cover with enchilada sauce, making sure to cover as much of the tortilla as possible.
Bake at 350 degrees for 20 minutes.
For the last 3 minutes, crank broiler up to high. Cook until tops start to bubble or brown.

https://www.sideofsneakers.com/homemade-enchiladas/

Are you a burrito person or an enchilada person? I’m not a fan of restaurant enchiladas at all, which is weird considering the amount I go through at home.

Find out what we did or didn’t decide about finding out the baby’s sex this afternoon on tiny sneakers!

Burritos to the Rescue

Recipe

Surprisingly, the hardest meal during the husband’s vegan week was lunch. He likes deli meat and pimento cheese, not tofu and hummus.

I was determined to find a solution that was both satisfying and delicious. And healthy of course.

Luckily, we both love Mexican:

Once I gathered all the ingredients together, it was as easy as pie burritos. I’d venture to say just as easy as a sandwich- and a lot more filling.

At the beginning of the week, I gathered a bunch of toppings and had them ready to go in the fridge. {I know, opening a can can be tough.} Then for the rest of the week, it was just a matter of mixing and matching.

Refried beans

Black beans

Corn

Salsa

Brown rice

Jalapenos

Onions

Spinach

Hot sauce

Grilled veggies

The list goes on and on….

I’ll even tell you a secret: grilling the burrito makes it 67% better.

Favorite burrito fillings?

How to Stop Procrastinating…Now, Not Later

Other

I don’t care how much you love cooking or how good of a cook you are…. sometimes you just need a quick & easy meal- a quick & easy meal that doesn’t come from the freezer.

Enter the speed burrito.

At a minimum, all you need is a tortilla wrap and some canned refried beans. (Check the label—> some are made with lard. The fat free ones, obviously, aren’t.)

If you have a couple extra seconds to snazz it up, mix the refried beans with low sodium taco seasoning before scooping into the tortilla shells.

If you have another minute, pop the burritos under the broiler until the tops just start to brown. (This, to me, takes it from “lazy meal” to “good meal”—no one will ever know you barely lifted a finger.)

[Of course the computer just ate my burrito pictures…I can’t blame it…they were pretty darn good. Just imagine an awesome burrito picture here. Maybe something slightly less awesome than this:

Stop Procrastinating

Now, I’m all about saving time when it comes to things like cooking. But where pretty much everything else is concerned, I’m the ultimate procrastinator.

I’m serious. I could put your procrastinating skills to shame. Sometimes it works in my favor- tell me you’re coming over at 7, and my house can be spotless by 7:15.

When it comes to working, that’s a different story.

The computer is an evil vortex that just sucks me in. And I can’t turn it off because my entire job (and school) is online.

Enter StayFocused. If you’re a Google Chrome user (and I don’t know why you wouldn’t be Winking smile ) I have the perfect solution for you.

It’s procrastination-intervention meets stand-up comic. (Ok not quite.)

StayFocused is an extension you can add to your browser. I’m sure Firefox & IE have similar things… (If you don’t have Chrome Minutes Please and Online Stopwatch are helpful too, but not nearly as humorous.)

You can “block” whatever sites you want. (I’m thinking Twitter, Facebook, G-reader…and yup, you can block Google reader without blocking Gmail.) Then you set the amount of time you’re allowed to spend on all those sites put together each day, and on which days the timer’s activated. Each time you’re on one of those websites, the clock starts ticking. When times up, you’re just SOL- no more procrastinating for you.

Good: Bad:

Because us procrastinators are quite tricky, there’s even an added option to set a “challenge” to turn the block off- you can’t switch it off until you pass a challenge.