While I haven’t been strictly vegetarian in a long time, I still hold petty grudges, grudges that I work out here in the form of the dishes I’d have preferred as options, over the mediocrity, the afterthought-ness, of most meatless entrees (gloopy pastas or vegetables cobbled together from sides from other dishes), sandwiches (cheese and sometimes soggy lettuce or tomato), and burritos (so much filler). A recent trip to a Tex-Mex chain left me surprised as not much had changed. And as I chewed down my football-sized wrap that was 80% rice, 15% beans, 5% salsa and cheese, my old resentment came back in full force.Vegetarian entrees,sandwiches, andtacoscan be so much more! Let’s start here.
This is my core recipe for a perfect-every-time vegetable burrito, one that’s filling, hearty, and exactly the way I like it. This means there’s no rice in it, but you can of course add it. You can swap the spinach for another green. You can add vegetables you love and remove those you don’t. It’s totally flexible. Even more essential: You can freeze these for another day! For years, I defrosted and rewarmed burritos in the oven. It often took 45 minutes or more for them to be hot again, at which point it seemed like I could have just made it fresh. Not sure why it took me so long to realize you could warm a frozen burrito in the microwave in 3 to 5 minutes (ahem, or realize that’s why there’s even a market for frozen burritos), but my life has had three times the burritos, and thus joy, since.
6 months ago:Turkey Pesto Meatballs and Orecchiette1 year ago:Banana Cream PieandSimple Chicken Tortilla Soup2 years ago:Hummingbird Cake3 years ago:Carrot and White Bean Burgers4 years ago:Extra-Billowy Dutch Baby Pancake5 years ago:Sweet Potato Tacos6 years ago:Pujabi-Style Black LentilsandEasiest French Fries7 years ago:Churros,Nolita-Style Avocado ToastandChocolate Peanut Butter Tart8 years ago:Black-Bottom Oatmeal PieandPotatoes with Soft Eggs and Bacon Vinaigrette9 years ago:Broccoli, Cheddar, and Wild Rice CasseroleandDouble-Chocolate Banana BreadandSizzling Chicken Fajitas10 years ago:My Favorite Buttermilk BiscuitsandCoconut Bread11 years ago:Potato Knish, Two Ways12 years ago:The Best Baked Spinach13 years ago:Thick Chew Granola Bars,Arroz Con Leche, andBaked Rigatoni with Tiny Meatballs14 years ago:Thick, Chewy Oatmeal Raisin Cookies15 years ago:Pasta with Cauliflower, Walnuts, and Feta16 years ago:Mediterranean Eggplant and Barley Salad
2 tablespoons olive or vegetable oil1 medium onion, diced small2 large cloves of garlic, minced1 fresh jalapeño or habanero pepper, minced1 bell pepper, diced1 teaspoon ground cumin2 to 3 teaspoons ground chili powder (to taste)2 tablespoons tomato paste1 (14-ounce) can diced tomatoesKosher salt2 (15.5-ounces) cans black, red, or pinto beans, drained and rinsed1 1/2 cups corn kernels, fresh (from 2 ears), canned and drained, or frozen (no need to thaw)5 ounces baby spinach, roughly chopped1 lime, halved1 cup crumbled cotija cheese8 ounces (about 2 cups) coarsely grated monterey jack or pepper jack cheese8 large burrito-sized flour tortillasHot sauce, to taste
2 tablespoons olive or vegetable oil1 medium onion, diced small2 large cloves of garlic, minced1 fresh jalapeño or habanero pepper, minced1 bell pepper, diced1 teaspoon ground cumin2 to 3 teaspoons ground chili powder (to taste)2 tablespoons tomato paste1 (14-ounce) can diced tomatoesKosher salt2 (15.5-ounces) cans black, red, or pinto beans, drained and rinsed1 1/2 cups corn kernels, fresh (from 2 ears), canned and drained, or frozen (no need to thaw)5 ounces baby spinach, roughly chopped1 lime, halved1 cup crumbled cotija cheese8 ounces (about 2 cups) coarsely grated monterey jack or pepper jack cheese8 large burrito-sized flour tortillasHot sauce, to taste
