Bean, Cheese and Rice Burrito

You will need:

a bunch of flour tortillas OR for a gluten free option rice flour tortillas, lettuce wraps, Vietnamese rice wraps

tiny bit of oil (I use grapeseed)

A can of seasoned black beans, refried beans, 

Rice- seasoned, or plain

Cheese of your choice

Prepared salsa or chopped tomatoes, lime, cilantro, onion combo.

Sliced avocado

Sour cream

Hot sauce

To prepare the tortillas:

Place a dime sized amount of grapeseed oil in the pan- spread it all over the pan

Dip in 1 tortilla and then flip it immediately once some oil is on one side.

Saute until it is lightly brown in spots then flip and brown.

The reason I have this method is I find the oil dries up after one side is complete and then you would have to add more oil. This way you get the minimum amount on the tortilla.

Once your fillings are ready place them on the tortilla in the order of cheese, beans, rice. Then wrap it like it the picture and brown it further so the cheese gets melted. To make things quicker have the beans and rice already warm.

Pretty easy peasy.

Serve with the fixing or just with tortilla chips or a fresh salad.

Make a few extra and put it in the fridge for lunch the next day already wrapped.

Avocado, Bean and Feta Quesadillas

Basically the recipe is what you see.  I used

1 can of refried beans
sliced avocado
feta cheese ( I tried feta for something different and it was OK but i think i'd go with cheddar or jack or something not as over powering)
red onion
red peppers
salsa
cilantro
tortillas (which i toasted in a pan with a tiny bit of oil on each side.
hot sauce to finish it off.

Add whatever you like to make it suit your taste.
Garnish with sour cream and cilantro

Yummmmmy!

Inspirational Meatless Mexican

When my husband and I visited San Francisco we went to a funky Mexican restaurant and for less than $20 were able to stuff our faces with tasty food.  Ok, so my husbands dish here has meat in it but imagine something meatless in place.  This is a nice array of flavors and may inspire a dish to make one evening.

Veggie Burger and Strawberry Greens

I like to keep frozen veggie burgers in the freezer for times when I'm in a pinch. I can't cook all the time!

I got one out of the freezer (Money's i think from Costco) and defrosted it, threw it in a pan to brown, toasted a flax pita, got some jack cheese , red peppers and blue cheese dressing and voila!

Balsamic Dressing for Strawberry Almond Wild Greens
From my friend Marika over at http://www.ediblediaries.blogspot.com/

1/4 c. balsamic vinegar
1/2 c. olive oil
1/4 c. veg oil or grapeseed oil
1 t. dijon mustard or seeded
1 t. brown sugar
1 t. honey
1 clove minced garlic

Pulse gently in a processer to emulsify ingredients or add oil slowly while continually whisking to get a nice creamy consistency.  Serve with toasted sliced almonds and sliced strawberries, or blueberries, or pears.

Summer Pasta in the winter

Brave the rain and cold and get out there and BBQ!

Wheat free Spagetti or regular- cooked al dente
A combination of grilled veggies-or just
     Grilled Asparagus - lightly oiled and salted
     Roasted red pepper- blackened part peeled off
Halved cherry tomatoes
Cubed avocadoes
Chopped basil
Shredded asiago
Drizzel of olive oil
1 garlic minced

Use the BBQed veggies from my other post and add them to cooked pasta. Serve cold or a touch warm.