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
- shredded Mexican cheese (or pepper jack or cheddar)
- chipotle hot sauce
- sour cream
- 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.
- Add the coriander and salt and pepper to taste
- Meanwhile, heat the refried beans, other beans, and cumin in a medium saucepan over medium heat until bubbly, stirring occasionally.
- Reduce the beans to low heat.
Assembly (Make your own!)
- Smear a strip of beans down the middle of the wrap.
- Cover with a layer of cheese and microwave until cheese melts (about 30 seconds if beans are hot)
- Spread salsa along the strip
- Layer on the veggies
- Squirt a line of guacamole if you remembered to buy it
- Fold up into monstrous burro and enjoy!
- Smear a circle of beans in the middle of the wrap
- Cover with cheese
- Add a layer of veggies
- Drizzle with chipotle hot sauce
- Fold and roll into skinnier burrito and enjoy nonetheless