8.24.2017

Lunchtime Alternative: Burritos

Hey y'all! It's been a hot minute since I've made a blog post, and I'm not even going to pretend to be sorry about it...I've been enjoying life with my hive! Maybe I'll do a catch up post later on...because I really am missing blogging and am wanting to get back to it regularly, but for now I want to share on of my go-to recipes for a lunchtime alternative. It's super quick, easy, and yummy!

Burritos!
Ingredients:

16oz Rice...I used some yellow Mexican style
2 cans Black Beans drained and rinsed
2 Onions diced
2 Carrots diced
1 Green Bell Pepper diced
1 can Rotel
1 cup Lentils...I used the red kind
Salt and Taco Seasoning to taste
Olive Oil for sauteing

Directions:

1. Cook your rice according to the package directions.


2. Saute your onions, carrots, and green bell pepper in some olive oil until soft. Add some salt while sauteing.





3. Start your lentils...cook according to the package directions.


 (my lentils turned mushy...read on to see what I did with them)


4. Add your can of Rotel to your sauteed onions, carrots, peppers.



5. Add your taco seasoning. I'd say I added maybe a tablespoon??? I make my own, and I never really measure this...I just eye ball it. ;)

6. Add your black beans to your sauteed onions, carrots, and peppers.



7. Mix everything together!



8. Serve on tortillas and enjoy!

So while cooking my lentils this time they somehow went completely mushy. Not sure what happened. I blame it on the fact that I was chasing my two year old around during all of this too. Either way...one of my motto's is, "You don't mess up, you create more" so my mushy lentils became "refried lentil beans" for us. :) I plated this meal starting with a smear of "refried lentil beans," added a scoop of burrito filling, and wrapped it up.





This is a big hit in our hive, and we have burritos once a week. The good thing about this recipe is that it makes a lot! We eat it fresh when I cook it, and then I go ahead and split it into quart sized freezer bags. I've learned that about three big serving spoonfuls in each bag will feed us once for the week. This gives me five(!) weeks of lunches...at least for one day a week...hey, I'll take it! ;)


Another great thing about this recipe is that you can pretty much adapt it however you want. Have some extra mushrooms? Throw those in! Want to add in some wilted spinach? Go for it! The combinations are endless! I can't wait to hear what you think if you try this recipe! Share your version if you make any adjustments!

<3