The hardest part of this whole Laura-goes-vegetarian adventure is my husband. We just had a really long "conversation" about how much longer he has to eat non-meats since I do most of the cooking. Now, I like meat. But my husband? He LOVES meat. AND Mexican food.
So I thought the best way to compromise was to cook more Mexican dishes. I made the beans that we used to fill these flour tortillas (homemade, of course) and then used the leftovers to make veggie nachos the next day. With a side of mango pico de gallo, dinner was definitely "conversation" free.
Bean Burritos (Modified from One World Vegetarian Cookbook)Serves 4
1 onion, sliced
2 garlic cloves, minced
2 cans kidney beans, liquid drained, washed.
1 20 oz can diced tomatoes
1 t chili powder
1 t cumin
1 t parsley
8 flour tortillas
salt and pepper to taste
*hot sauce or srirachs for spice, optional
1. Saute the onion in oil until translucent. Add the garlic and cook until aromatic.
2. Add in the beans, tomatoes, and spices and cook until heated thoroughly. Using a potato masher or the back of a fork, crush the beans slightly.
3. Fill tortillas with the beans and top with salsa, pico de gallo, plain greek yogurt, or hot sauces.