The other day I noticed I had a few veggies past their prime.
Onion, beets, daikon & carrots
Daikon is a Japanese radish. I think I read about in the Kind Diet but I have no idea why I bought it. One quick google search on roasted veggies and I had a plan: diced veggies + olive oil + salt & pepper roasted in the oven for one hour (give or take) at 350 degrees. Don’t forget to toss them around every fifteen minutes or so with a spatula.
Shriveled up and oh-so-sweet
What to do with them? I found inspiration in Angela’s post about black bean and butternut squash burritos.
I absolutely love tacos, burritos and fajitas, but I always make them the same way (squash, zucchini, mushrooms, salsa). I guess you could say I was in a burrito rut. Until now…
One (limp, but tasty) roasted root vegetable burrito
roasted root vegetables
1 can black beans rinsed and drained, sautéed with 1 diced red bell pepper, sprinkled with cayenne pepper, garlic powder and cumin (add a few tablespoons of water if it dries out)
This isn’t a recipe, just a suggestion of how to throw together a burrito with new and interesting ingredients. Roast veggies on a cookie sheet. Use a frying pan or small pot to heat a swivel of olive oil with spices mentioned above, or whatever tickles your fancy. Add bell pepper and saute a few minutes until softened. Then dump the rinsed beans in there with a tablespoon or so of water. Cook about five minutes. Place a tortilla on a flat work surface. Fill with veggies, bean mixture, lettuce and cheese. Throw in anything else you like: cilantro, sour cream, avocado…the list is endless. Melt a teaspoon of Earth Balance spread into a clean pan. Fold up the burrito, place it in the pan and use the spatula to press it into a warm, crispy little cocoon of delicious-ness. Enjoy!
*So tasty I packed a second one for a work lunch the next day.
Do you get stuck in food ruts where you make the same things over and over again? Which recipes have inspired you to try something new?