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Wednesday, July 28, 2010

Southwest Eggrolls...

they are actually more of a burrito, so maybe we should call them Crunchy, Healthy Bean Burritos...whatever, I call them Southwest Eggrolls all the time! 
This recipe is an easy, tasty, vegetarian meal, but feel free to add chicken if you want!  And, this recipe goes very far, so if you are feeding a smaller family, make less or freeze for a quick meal another day!  I filled 12 large flour tortillas with my recipe, which will feed my family for 3 or 4 meals, so half goes in the freezer.

I used a 16oz bag of black beans, soaked overnight.  To that I added 2 cups of spinach and greens from my garden that I wilted and chopped.  I used kernels from 3 ears of corn(garden).  I added a can of tomatoes with green chilis, and stirred it all up.  I then drained the extra juices in a colander.  At this point you could add shredded cheese, or chicken, or more peppers, or whatever you want. 
I brushed 2 baking dishes with olive oil, and poured some more oil onto a plate to brush the tortillas.  I filled each tortilla with 2 large spoonfuls of the mixture, and then folded/rolled it up, placing the folds down in the dish.  When I filled my dishes, I brushed olive oil on top of the tortillas.  I baked the meal at 375 until they started getting a little crisp, turned them over(carefully), and baked until lightly browned and slightly crisped. 
You could serve these with queso, or salsa, but I always make an avocado dip:  1 avocado mashed, a shake of dry ranch seasoning mix, and about 2 tablespoons of sour cream...yummy!

This meal is filling, inexpensive, and packed with nutrients...

1 comment:

beth said...

boy, these were really filling! More filling than time I may even split them into 18 or more tortillas and freeze more! I had one with salsa and sour cream today..yum!