Bean + Cheese Stuffed Burritos {A Meat Free Family}

Why it is that when I wake up earlier I feel more awake than when I sleep in a bit extra?

This morning, I was up at the usual 4:30am.  Actually I woke up before that time so no alarm was needed.

Yesterday I slept in 45 minutes and felt groggy all day + wanted more coffee.  I still stuck with 1 cup and ended up having no caffeinated tea throughout the day.  Not on purpose, it just didn’t happen.   Nice.

We need to talk about these.  They are very cheesy.  But no the kind of cheesy you fake laugh at, the kind you want to gobble up.

These stuffed burritos are a bit deceiving though. While they look oh so gooey, and you’d think it was from a lot of cheese, they babies were actually lite of the cheese front

Each one is stuffed with a sprinkle of sharp cheddar + refried beans and sautéed chili onions AND salsa, then crisped up up burrito perfection.

We love this salsa. Originally I picked it up because it was $1.09. Such a steal! The price is slowly creeping up about 10-20 cents each time I buy it. Maybe I should invest in more than 1 jar each time then totally sell them once the price sky rockets?  Tha’d be a good retirement fund, right?

It’s a pretty mild salsa (which I like!) but packed with flavor. Plus the corn + black beans are a fun texture.

One thing I’ve noticed about cooking vegetarian, and especially cooking meat free meals for Jacob is that I focus on packing in the flavor a lot more than meat filled dishes.  Since becoming a meat free family Jacob’s been eating very flavorful foods.  Not that meals were bland before, it just seems the flavors come through a lot more now.  I guess instead of just throwing a meat into a meal I’m thinking about how to make him like it.

Just my random thoughts of the morning.

Bean + Cheese Stuffed Burritos
Serves 2-3

Ingredients

• 1/2 onion, sliced
• 1/4 tsp chili powder
• Olive oil spray
• 3 whole wheat tortillas
• 3/4 cup refried beans
• 1/3 cup grated sharp cheddar cheese
• 1/3 cup salsa

Directions

1. Heat a large skillet to medium-high heat. Coat with olive oil spray and add in the onions. Sprinkle on the chili powder. Cook until the onions have softened and have a few golden spots.
2. Lay the 3 wraps out next to one another. Divide and spread on the refried beans, cheese, salsa and onions. Fold one side in, fold in both ends then roll to close your burrito.
3. On the same skillet still on medium-high heat add the burritos. Allow to crisp on one for 3-4 minutes, flip and crisp the other side.
4. Serve with freshly mashed avocado. It really is the best.

Cheesy.

On a very different notes I’m sad to see this plate go.  Although it says  microwave safe, it lied.  And at a very rude time too… while Jacob was heating up his coconut applesauce (instead of banana) buckwheat pancakes yesterday morning.  Luckily, no harm was done to the pancakes.

Thanks plate manufacturer, thanks.

And a big thanks to YOU.  I appreciate all the tips + thoughts on cutting caffeine AND the sweet words about my beach fitness pictures.  Very very sweet.  I was so excited to share them… they were a blast to take!

Do you like stuffed burritos?  What’s your favorite salsa?  Tell me something great about your day… it’s Thursday after all!

I’m off to do to a quick bodyrock workout, prep the crockpot for chili and make a batch of muffins or something like that.  I’m feeling very productive this morning!

Heather

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