For the veggie burrito filling, saute 1 chopped onion, 4 oz sliced mushrooms, and 2 small zucchini in oil. Start by cooking the onion over medium heat and cook until soft. Add in zucchini, cook until softened. Add mushrooms last and cook until the juices are released. This will ensure veggies are not overcooked.
Serve sauteed veggies on tortillas with cheese (fake or real) and salsa verde. This was a winning combination – the veggie burrito paired well with the spiced up beans & rice.
Greta enjoyed rolling up her burrito and taking a few bites, though it was mostly the rolling and unrolling of a tortilla that held her interest.
The past week or so we have either eaten our dinners outside or run outside as soon as the last crumb is consumed, or Greta loses interest, whichever comes first. The weather has been gorgeous – in the 70s to 80s with sunshine and nice breezes. Greta has discovered that all she wants to do is play in the park or run around her yard.
I found this Anthropologie beauty at a local thrift shop for $8. If I spill paint on it will I even notice?
Mole Re-fried Black Beans
1. Heat 1 can of black re-fried black beans in a microwavable safe bowl to warm.
2. Combine 1 tablespoon of mole and 4 tablespoons water in a small bowl or glass measuring cup and microwave until water is hot. Stir to combine. Add mole liquid to beans, mix well, and return to microwave to heat thoroughly.
Veggie Rice
1. Cook 1 cup rice. Replace water with 2 cups vegetable broth. Add ½ cup frozen mixed vegetables to cooking rice.
2. Cook until rice is soft and water soaked up (follow times and proportions on rice package).
Veggie Burritos
1. For filling, saute 1 chopped onion, 4 oz sliced mushrooms, and 2 small zucchini in oil. Start by cooking the onion over medium heat and cook until soft. Add in zucchini, cook until softened. Add mushrooms last and cook until the juices are released.
2. Serve sauteed veggies on tortillas with cheese (fake or real) and salsa verde.
Bluebird Hill Art 