Wednesday, December 15, 2010

Greens and Beans Burritos


This = my new favorite lazy dinner. It contains two of my favorite things, kale and feta, and two of Jesse's favorites, tortillas and black beans. And it's incredible leftover, even cold. And it's handheld, for when a certain someone (not naming any names of course) is having a day and doesn't want to be put down.






So simple, but so delicious and healthy-feeling. The kind of dinner that makes me feel like a handful of chocolate chips is totally allowable for dessert.

Greens and Beans Burritos
Adapted from How to Cook Everything Vegetarian, by Mark Bittman

Wrap some tortillas in tin foil and throw them in a 300 oven to warm while doing the rest.

Saute some onions and garlic in a skillet until soft and awesome. Add in chopped kale and cook until wilty, and then throw in a bunch of canned (or pre-cooked) black beans. Smoosh everything around with your wooden spoon and continue cooking until heated through. Season with salt and pepper (I added a little bitty glug of balsamic, too, because that's what I do). 

In each tortilla, put the greens/beans mixture and then sprinkle on some good feta. Ours is local and made from goat and sheep milk and let me tell you, it is peerless. Num num num.

Roll up, eat. Repeat.

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