Recipe of the Week: Spicy Veggie Burritos

black beans

cheddar cheese

avocado

shiitake mushrooms

As you may have noticed, veggie burritos are in heavy rotation on the Weekly Menu. They’re a long-time, mostly vegetarian fave, and we can crank them out on auto pilot. But as commenter Melissa from Michigan recently pointed out, northerners and various others not raised on Tex-Mex might need a little help with ideas and inspiration!

So, here’s a rough take on how we throw them together each week — add in more or less of each ingredient based on what you like and want to taste more of. (Note: While the kids will eat plain cheese quesadillas, our burritos are a tougher sell. We like them full of spinach and mushrooms and turned up high on the heat — not really their thing. Also, picky little Miss M. is anti-beans AND -avocado — can she really be mine? — so it’s generally a moms-only dinner. But we’re working on it.)

Spicy Veggie Burritos, a Shiny Brite Kitchen Fave

Saute chopped garlic and chopped chipotle chiles in adobo (go easy on the latter until you figure out what suits your taste, maybe a quarter to half of one pepper plus a little of the smoky sauce) in olive oil for a minute or two.

Toss in some chopped red bell pepper and saute until tender; add in the chopped mushrooms of your choice (we use shiitake or cremini) and saute those, too.

Add one can (or most of it) rinsed black beans; we use Goya. Stir to combine everything. (If you have leftover grilled steak or chicken on hand, and are feeling in need of extra protein, you can add a little of that in, too.)

Add washed spinach and cook, stirring, until slightly wilted. Remove the pan from heat.

To assemble: Nuke flour tortillas wrapped in paper towels for a few secs to make them soft (we use Mission Whole Wheat Medium/Soft Taco size — there’s a little veggie overflow, but the Burrito size is HUGE. Trying to save a few carb calories where we can, but it’s a personal choice. If you want the burrito to fold up all nice and neat with no spill-age, you’ll need the big boys.)

Put a tortilla on each plate and spoon in the veggies; add grated cheddar or pepper jack cheese to taste. Fold in the ends first and then roll closed. Nuke again until cheese is completely melted; about a minute.

Top with a mix of any or all of the following: chopped tomatoes, diced fresh jalapeno, cilantro, avocado, scallions, salsa, sour cream spiked with a little of the adobo sauce from the chipotle chiles, and, of course, a few splashes of your favorite hot sauce.

Yum, yum.

And for two twists on the above, both of which we’ve tried and liked, try these, from Dinner: A Love Story and Smitten Kitchen:

Black Bean Burritos with Pickled Onions

Crisp Black Bean Tacos with Feta and Slaw

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