Vegetarian Bean Burritos

I am trying to keep to somewhat of a budget in my house.  I don't really have one, but I try to get the grocery spending to a minimum.  I come up with the ideas and list and send the hubby to the store to do the shopping.  Meat is EXPENSIVE.  We don't do red meat or pork, but chicken can get just as pricey.  Result....vegetarian.  Which I don't have a problem with at all.

There is a local burrito place, Phat Burrito, that if I could eat at every day I would.  Their burritos are huge and awesome.  These are PRETTY darn tasty though.  It might make me rethink about going out for burritos!

Ingredients:

• 1 cup brown or white rice (or 2 cups already cooked rice)
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, finely minced
• 1 jalapeno, seeds and membrane removed, finely diced
• 1 teaspoon cumin
• Salt and pepper to taste
• 3 tablespoons tomato paste
•  1 can (15 oz.) pinto beans, drained and rinsed 
• 1 can (15 oz.) black beans, drained and rinsed
• 1 1/2 cups water
• 1 can whole kernel corn, drained
• 6 green onions, white and green parts finely chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 16 burrito-sized (10-inch) flour tortillas
• 2 cups shredded Monterey Jack cheese

Directions: 
Cook rice and set aside.

Heat oil in large saucepan over medium heat. Add onion, garlic, jalapeno and cumin. 
Season with salt and pepper. 
Cook, stirring occasionally, until onions are softened and golden, being careful not to let the garlic burn. 

Add tomato paste and cook, stirring for 1 minute.  
Drain and rinse one can of beans.  Add this to the pan and mash.  I used a potato masher.

After fully mashing add the second can of beans and water.  Stir to combine.

Bring to a boil.  Reduce heat to medium and simmer, stirring occasionally, until thickened about 10-12 minutes.  Make sure to stir it well.  You do not want this sticking to the bottom of the pan.
Add corn and cook until heated through, about 2 to 3 minutes.
Stir in the onion powder and garlic powder.
Remove from heat and stir in the green onions and cooked rice.

Follow the direction on the bag to heat the tortillas.

Now...this is the tricky part.  Each tortilla gets about 2/3 cup bean mixture and 1/4 cup cheese.  Put in on the tortilla near one side.  Fold the top down and bottom up slightly.  Then take the side closest to the filling and start rolling it over the filling TIGHTLY, rolling it towards the other end.  Mine turned out ok.  Not the prettiest things, but they tasted great!! 


Top with sour cream and salsa if desired.

Enjoy!!

This recipe makes a lot.  If you plan to freeze these, after rolling them up place on a cookie sheet and put the burritos in the freezer for about 30 minutes.

Once frozen, wrap them individually in plastic wrap and then place in a freezer bag for up to three months.

To reheat:

Remove from plastic wrap and poke a few holes in it.

Microwave for 2 minutes.

Poke a few more holes and microwave for another minute.  

This will be hot!  Be careful!

Original recipe from:  Mel's Kitchen Cafe

Slow Cooker Spinach Pesto Lasagna

I never thought lasagna in a slow cooker could be so good.  I am the type of girl that spends HOURS, cutting vegetables, making the sauce, cooking the meat, assembling.  So I never would have in a million years thought that a lasagna that you just throw together and forget about in a slow cooker could be so good.

But it was.

Ingredients:

• 1 (26-ounce) jar prepared pasta sauce 
• 1 (10-ounce) box lasagna noodles (regular ones.  Not the no-boil ones.) 
• Pesto, or you can buy some.  (11oz) 
• 1 (15-ounce) container ricotta cheese 
• 1 (12-ounce) bag baby spinach 
• 1 cup grated Parmesan cheese 
• 16 ounces mozzarella cheese, shredded 
• 1/4 cup water
• Slow Cooker.  Mine is a 6qt.

*Parmesan cheese is guesstimated.  I sprinkled until it looked good.

Directions:

1. Put some of the sauce in the bottom of the slow cooker, about a 1/4cup and smooth it around.
2. Cover the sauce with the RAW noodles.  You will have to break them to make it fit.  Rectangle noodle will not fit perfectly in a oval slow cooker, unless you are Chuck Norris and then the noodles will bend for you.
3. Spread some ricotta on top of the noodles to cover.
4. Spread some pesto on the ricotta.
5. Sprinkle about 2 handfuls of baby spinach on top.
6. Sprinkle the Parmesan Cheese.
7. Sprinkle on the Mozzerella Cheese.
8. Spread some pasta sauce.
9. REPEAT until you use everything up ending with a cheese layer. I got three layers. 
10. Take the 1/4 cup water and put it in the pasta jar.  Shake, then pour over the top.
11. Cover and cook on high for 3 to 4 hours or low for about 6 hours. 
12. It is done when the top is browned and bubbly.  It also pulls away from the sides a bit.  Let sit for 10-15 minutes before eating.   Enjoy!!