Meatless Monday – He Likes It, Hey Mikey!

September 17, 2012 — Leave a comment

Tonight was my first attempt at “Meatless Monday”.  For those of you who don’t about this, Presidents Wilson, Truman and Roosevelt galvanized the nation with voluntary meatless days during both world wars. Meatless Monday’s intention is to revitalize this American tradition. They’re spearheading a broad-based, grassroots movement that spans all borders and demographic groups. By cutting out meat once a week, we can improve our health, reduce our carbon footprint and lead the world in the race to reduce climate change.  Check out their website for more information: http://www.meatlessmonday.com/

I thought this sounded pretty good and fairly easy to do. That was until I talked to my kids about it.  My boys are all carnivores.  When my youngest was in first grade he listed “meat” as his favorite food. They suggested we try “Fruitless Fridays” instead – not a good start.  At any rate, I fixed Black Bean Burritos and it was a success! Everyone had a clean plate and said they liked it. With this version, you fry the burrito which adds a nice crunch.  I hope you enjoy it as much as we did!

Ingredients:

3 tablespoons red wine vinegar

2 tablespoons sugar

1 teaspoon salt

½ small red onion, thinly sliced

3 tablespoons vegetable oil

1 garlic clove, minced

1 teaspoon ground cumin

½ jalapeno pepper, minced

Salt and pepper, to taste

2 – 15 ounce cans black beans, drained and rinsed

Kernels from 1 ear fresh corn or ½ cup frozen

6 – 8 inch gluten-free tortillas (may use corn tortillas)

2 large handfuls of grated cheddar chese

Handful of chopped cilantro

Toppings:  sour cream, salsa, lime wedges

Directions:

Quick-pickle the onions:  Bring vinegar, sugar, 2 cups of water, and salt to a boil in a small saucepan.  Add the onion and simmer, uncovered, about 3 minutes. Drain.

Heat the oil in a skillet over medium heat until hot but not smoking.  Add the garlic, scallions, cumin, jalapeno pepper, and salt and pepper and cook, stirring about 1 minute.  Stir in the beans, mashing them with a fork.  Add another 1/3 cup water and cook, stirring until most of the liquid is absorbed, about 5 minutes.  Toss in corn and remove from the heat.

Spread the bean filling across the middle of each tortilla, leaving some space at both ends.

Sprinkle each tortilla with cheese, pickled onions, and a little cilantro.  Fold the ends of the tortilla over the filling, enclosing filling tightly.  Hear more oil in a skillet over medium-high heat.  Add 2 burritos at a time, seam side down, and fry until lightly browned on the underside, about 2 minutes.  Repeat with remaining burritos and serve with toppings.

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