Mexican Burritos (chicken, rice, black or refried beans)

Chicken
1 tsp of Thyme (dried but fresh is even yummier)
1 tsp of dried Oregano
half a lemon (fresh is much better than concentrate)
2 T of dijon mustard
2 tsp of garlic powder
1/4 cup of olive oil
1/2 tsp of salt (kosher is best)
1/2 tsp of ground black pepper
8-10 chicken tenders

Put everything together in a plastic sack and let the chicken marinade for as long as you want (longer is better) and then grill the chicken with all the extra marinade cooking with it. Make sure to get it nice and brown but don't overcook and dry out the chicken and you're done. Yum!

Rice
rice (I always use minute maid but other kinds I'm sure work too, they'll just take longer to cook)
frozen vegetables (i usually use peas, corn, green beans, carrots, but more vegetables is always better)
tomato sauce (I used canned tomato sauce)
diced tomatoes (once again I use canned tomatoes)
chicken bulion(sp?) cube(s)
garlic powder
dried onion flakes (or I'm sure fresh works great too)
Italian or All purpose no salt seasoning
salt
pepper (optional)

So put your rice in a big cooking pot (the bigger the better). You don't want to have your rice too deep in or it is more likely to burn. Add about half the amount of water as you have rice in the pot and then add the tomato sauce, bulion cube (or cubes if you are making lots of rice) and tomato chunks (since I use canned, it adds more water there). Let it boil for a bit and cook the rice. Then add the frozen vegetables (or fresh) and seasoning and make sure to use lots of garlic powder. Let the rice keep cooking till it is done, you might have to stir it constantly so it doesn't burn on the bottom and it you have too much rice it'll take awhile to cook. Let most of the water boil out, and it will be a stickier texture, but don't let it get too dry or you'll dry out all your tomatoes in there as well.  Taste it till it tastes good and has a nice texture and enjoy!

Black Beans
Canned Black Beans
Dried Onions
All purpose seasoning
salt (I like lots because it brings out the black bean flavor more)

This is easy, just boil it, keep the broth in and season it till it tastes good. To go good with the burritos, use lots of onion till it has a fairly strong onion flavor.

Refried Beans
1 Can Refried Beans
1 T. Butter
Pinch of salt
Pinch of sugar
Bit more pepper
Tad of milk (optional)
Italian Seasoning
Dried onion
Bit more of Garlic Powder

Boil it and throw everything in until it tastes good and it is a good option instead of black beans if you prefer.

And there you have it, yummy authentic (sorta) Mexican burritos! Eat with salsa. Mango salsa is great with it

Hummus

·         1 can garbanzo beans

·         2-3 tbsp Tahini Sauce

·         3-6 tbsp fresh lemon juice (you can always add more, so start with just a bit)

·         1/2 tsp Sea Salt (or to taste)

·         2-4 tbsp water (the water they cooked in is ideal)

·         1 clove garlic (you really have to have fresh garlic for this)

·         Olive oil

·         Paprika

Boil beans for about 20 minutes, until they are really soft (longer if needed/desired). They should mush quite easily between your fingers. (The skins can be removed and slightly improve the hummus. Vigorously stirring them in the pot, while they're still hot/warm, makes the skins fall right off. The skins float to the surface, so they're easy to just scoop out. If a few skins remain, that's fine.)

Add all the ingredients, then blend the hummus until it is very smooth and creamy, usually about 5-7 minutes in a blender. Taste it as you go! You don't want the lemon to over power, or be over-powered, and make sure you use good salt. When it's done, put it on a dish and drizzle it with Olive Oil and then sprinkle it with Paprika.

Source: Melanie Swenson via Vegetarianation.blogspot.com

Polenta and Beans

Polenta and Beans

1 cup yellow cornmeal

1  15-ounce can black beans, rinsed and drained

1  14.5-ounce can diced tomatoes, undrained

1 cup bottled salsa

¾ cup shredded cheese

1.  For polenta, in a large saucepan bring 3 cups water to boiling.  In a bowl combine cornmeal, 1 cup cold water, and ½ teaspoon salt.  Stir cornmeal mixture slowly into boiling water.  Cook and stir until mixture returns to boiling.  Reduce heat to low.  Cook 5-10 minutes or until mixture is thick, stirring occasionally.

2.  Meanwhile, in a large skillet combine beans, undrained tomatoes, and salsa.  Bring to boiling; reduce heat.  Simmer, uncovered, 10 minutes, stirring frequently.  Stir ½ cup of the cheese into the polenta.  Divide polenta among four shallow bowls.  Top with bean mixture and remaining cheese.

Black Bean and Corn Fajitas (makes A LOT!)

1 red pepper

1 green pepper

1 yellow pepper

16 oz. pkg mushrooms

1 packet fajita seasoning

2 cans black beans, rinsed and drained

1 can corn, drained

cilantro, chopped

tomatoes, chopped (Optional)

avocado, sliced (Optional)

sour cream (Optional) 

corn or whole wheat flour tortillas  (We prefer corn)

Slice mushrooms and peppers into thin slices. Sauté mushrooms in a large pan with a small amount of olive oil for a couple minutes. Add peppers and cook for another couple minutes. When peppers are still a little crisp, add fajita seasoning, beans, and corn and combine, stirring until it is heated through. When ready to serve, sprinkle fresh cilantro on the top. Spoon into warmed tortillas and top with tomatoes and avocado and roll up!

 

Source: Vegetariannation.blogspot.com