Sauteed Veggie Burritos

Ingredients:

  • 1 Tablespoon Olive oil
  • 2 cups long grain rice
  • 4 cups low sodium chicken broth
  • 2 whole limes, juiced and zested
  • 1/4 cup chopped cilantro
  • 2 whole zucchini, chopped
  • 1 whole yellow squash, chopped
  • 1 can corn
  • 1 bell pepper, diced
  • 1 small onion, chopped
  • salt to sprinkle
  • 1 can seasoned black beans (I used non seasoned and still had great flavor)
  • 6 whole burrito-sized flour tortillas
  • 2 Roma tomatoes, diced
  • 1 cup grated cheese (ex. Monterey Jack or Cheddar)
  • Optional toppings: salsa, sour cream, guacamole, extra cilantro, hot sauce

Directions:

  1. Heat olive oil in a large saucepan over medium heat. Add rice and stir around for 2 minutes. Pour in chicken broth and juice and zest of 1 lime. Bring to boil, then reduce to a simmer, cover, and cook for 20-25 minutes until all the liquid is absorbed. Stir in the juice and zest from the remaining lime, then stir in the cilantro. Set aside.
  2. Heat olive oil in a large skillet over medium heat. Saute onions and bell peppers for 3 minutes. Add in squash and saute for additional 3 minutes. Add corn and black beans and saute until heated through. Add salt and pepper to taste.
  3. Warm the tortillas in the microwave for 30 seconds. *I find it helps to add a damp paper towel on the top of the tortillas while warming in microwave.
  4. To assemble the burrito, lay out each tortilla on your work surface. Spoon on rice, then sprinkle on sauteed veggies. Top with chopped tomato, cheese, and any other topping you’d like. Tuck in the sides, then roll the burrito up as tightly as you can. Cut in half and chow down!

*If you substitute the chicken broth in the rice with vegetable broth it will be vegetarian!

~Recipe adapted from thepioneerwoman.com

Minestrone Soup

Ingredients:

  • 3 Tablespoons olive oil
  • 1 cup minced white onion (about 1 small onion)
  • 1/2 cup chopped zucchini
  • 1/2 cup frozen cut Italian cut green beans
  • 1/4 cup minced celery
  • 4 teaspoons minced garlic
  • 4 cups vegetable broth
  • 2 (15 ounce) cans red kidney beans, drained
  • 2 (15 ounce) cans small white beans or great northern beans, drained
  • 1 (14 ounce) can diced tomatoes
  • 1/2 cup carrots (julienned or shredded)
  • 2 Tablespoons minced fresh parsley
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 3 cups hot water
  • 4 cups fresh baby spinach
  • 1/2 cup small shell pasta

Directions:

  1. Heat three tablespoons of olive oil over medium heat in a large soup pot
  2. saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
  3. Add vegetable broth to pot, plus drained tomatoes, beans, carrots, hot water, and spices.
  4. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
  5. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
  6. Makes about eight 1 1/2 cup servings.

~Recipe from food.com & Stephanie M.

7 Layer Dip – Vegan

Ingredients:

  • 1 can refried beans (vegetarian)
  • 1 tub vegan sour cream (I used Tofutti)
  • 1 package of guacamole (directions to make guac below)
  • 1 quarter Iceberg Lettuce (shredded)
  • 1 roma tomato (diced)
  • 1 small can sliced black olives
  • 1/2 cup shredded vegan cheese

Directions:

  1. Using a large casserole dish. Spread can of refried beans evenly on the bottom of the dish. Be sure to spread all the way to the edges.
  2. Place dollops of sour cream in dish over refried beans. Using the back of a spoon gently spread sour cream evenly,over entire dish.
  3. Place dollops of guacamole on top of sour cream. Use the back of a clean spoon to spread guac evenly over the sour cream.
  4. Sprinkle lettuce, tomatoes, olives, & cheese over the top.
  5. Serve with corn tortilla chips.

How to make Guacamole: I use 2 avocados. Half avocado, discard pit, and spoon avocado meat into medium dish. Using the back of a fork mash avocado until smooth. Add a pinch of salt, 1/4 tsp of garlic powder, 1/4 tsp of onion powder, and a squeeze of lime.

My Bite of Life ~ Mikaila

Lunch Rice Bowl

Ingredients:

  • Brown rice
  • 1 can Black beans
  • Black Olives
  • Salsa
  • Avocado
  • Cilantro (optional)

Directions:

  • Prepare Brown rice as directed by package. I make a 2 cup batch and use for 4 or 5 days.
  • Rinse black beans and mix into cooked rice.
  • I like to use sliced olives
  • You can use any salsa or home made
  • Cut avocado in half around pit. slice with butter knife lengthwise through the meat of the avocado (without going through the skin). Use large spoon to scoop out of the skin.
  • Sprinkle cilantro over top (optional)

Lunch prep directions: I make 2 cups of rice, mix with beans and store in 4 separate containers in refrigerator. When I’m ready to eat lunch, I microwave the rice mixture 1 minute, then add olives, salsa, avocado, & cilantro. So good!

~Recipe adapted from Cafe Yum