Magic Monday Night Mexi-Meal

In an ideal world, perhaps, every night I’d prepare a sumptuous feast of seasonal, local, certified naturally grown produce and dairy, supplemented with dried beans and homemade tofu. But in my real world, even though I am on leave from work and all I have to do is my graduate program, blogs, and recreation, there are still Monday nights.

This week, for instance, we got back late Sunday night from a weekend teaching canoeing so we missed Saturday farmer’s market and at last Wednesday’s market I only bought enough fresh veggies for a few days. The only home-grown produce we’ve got are a few basil leaves and four skinny chives that miraculously survived the winter in the window box and shot up new greens last week. And, do I need to mention that we are too tired to go food shopping?

Luckily, as always, we’ve got all we need for our go-to Monday night meal. Wayne’s specialty: bean burritos, known in our house as Mexi-meal. It’s a treat I look forward to week after week, even though we might feel the need to class it up if we were to serve it to guests. Clearly, we’d at least need a different name. (Hence the recipe title below.)

What I love about this meal is that it’s healthy, satisfying, flavorful, and quick. And did I mention that this is one of Wayne’s meals? If I’m lucky, Wayne will whip up a batch of his famous margaritas, and then there’s not a thing I can think of to complain about Mondays.

Wayne’s Magic Monday Bean Burritos (a.k.a. Mexi-meal)

• 1-2 TBS olive oil
• Large red onion, very coarsely chopped
• 1-2 red peppers, cut into fajita sized strips
• any additional veggies you wish/have around the house (e.g. spinach leaves, sliced mushrooms, green pepper strips, corn, sweet potato chunks…You’re going to have leftovers, anyway, so go nuts if you feel like it!)
• ½ tsp (or to taste) ground coriander
• 1 can of organic vegetarian refried beans (black beans or regular refried beans both taste great—we like to switch ‘em up for variety)
• 1 can of chili beans (or beans of your choice), rinsed (these are for texture)
• 1 tsp (or to taste) cumin
• 1 package whole wheat wraps/tortillas

Optional Condiments

• shredded Mexican cheese (or pepper jack or cheddar)
• salsa
• chipotle hot sauce
• guacamole
• sour cream

Preparation

1. Sauté the onion, red pepper in the olive oil until onions are almost caramelized—soft and beginning to take on a brownish hue. Add any other veggies sauté together until they’re hot.
2. Add the coriander and salt and pepper to taste
3. Meanwhile, heat the refried beans, other beans, and cumin in a medium saucepan over medium heat until bubbly, stirring occasionally.
4. Reduce the beans to low heat.

Assembly (Make your own!)

Rachel’s method:

1. Smear a strip of beans down the middle of the wrap.
2. Cover with a layer of cheese and microwave until cheese melts (about 30 seconds if beans are hot)
3. Spread salsa along the strip
4. Layer on the veggies
5. Squirt a line of guacamole if you remembered to buy it
6. Fold up into monstrous burro and enjoy!

Wayne’s method

1. Smear a circle of beans in the middle of the wrap
2. Cover with cheese
3. Add a layer of veggies
4. Drizzle with chipotle hot sauce
5. Fold and roll into skinnier burrito and enjoy nonetheless