{"id":24151,"date":"2015-01-30T00:30:17","date_gmt":"2015-01-30T05:30:17","guid":{"rendered":"http:\/\/girlfriendscoffeehour.com\/?p=24151"},"modified":"2015-01-29T16:00:44","modified_gmt":"2015-01-29T21:00:44","slug":"veggie-burritos","status":"publish","type":"post","link":"https:\/\/girlfriendscoffeehour.com\/wordpress\/2015\/01\/30\/veggie-burritos\/","title":{"rendered":"Veggie Burritos"},"content":{"rendered":"

\"veggie<\/a><\/p>\n

Despite what restaurants would have you believe, a burrito (or taco, for that matter) doesn’t have to be the same boring combo of meat, rice, and beans. \u00a0Believe it or not, you can make burritos or tacos with whatever you have. \u00a0I have a great cookbook by Rick Bayless<\/a>, who despite his gringo name, is one of the preeminent Mexican chefs in America. \u00a0His book has recipes for mushroom tacos, squash tacos – you name it, you can make it into burrito or taco filling. \u00a0Following his lead, I steered clear of the meat-rice-beans set-up\u00a0and created my own version of the Veggie Burrito<\/strong>!<\/p>\n

Of course, you can use whatever veggies you like, and please feel free to add or subtract vegetables from my\u00a0recipe. \u00a0This one features toothy black beans (instead of the heavy refried beans you usually find plastered to the inside of a tortilla), onions, chopped mushrooms and saut\u00e9ed kale. \u00a0Then get crazy with the accoutrements: \u00a0salsa, cheese, diced avocado, sour cream (or Greek yogurt in my case). \u00a0Need something a little more filling? \u00a0Replace the boring rice with quinoa! \u00a0You get more protein that way.<\/p>\n

If you have leftover veggie mix, you can just heat it up and serve with a fried egg on top for a healthy breakfast, or make a burrito bowl: \u00a0veggie mix, quinoa, avocado, salsa – basically everything but<\/em> the tortilla!<\/p>\n

Veggie Burritos <\/strong>(Makes 2 burritos)<\/span><\/p>\n

Ingredients:<\/p>\n