Tagged: beans

Grilled Veggie Burrito Bowls

Grilled Veggie Burrito Bowls
When I made these grilled veggie burrito bowls, I thought they would be actual burritos. I had big tortillas and was ready to go. Then I chickened out. It was the rolling that intimidated me, and I didn’t think I was missing much by skipping the wrap. Instead I focused on the fillings because it’s what’s inside that counts, right?

For the vegetables, I made a version of a spice rub that I typically use for poultry. It’s a blend of chili, garlic & onion powder, cumin, paprika, salt and pepper that had a little bit of a kick. To fill the rest of the bowls, I included cilantro lime rice, pinto beans and cherry tomato pico de gallo and served them with chips and salsa.
Grilled Veggie Burrito Bowls
Grilled Veggie Burrito Bowls

Serves 4

For rice
1 teaspoon vegetable oil
1 cup uncooked long-grain white rice
1 cup water
Juice of 1 lime
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 handful cilantro, roughly chopped

For pico de gallo
1-1/2 cups quartered cherry tomatoes
1/4 cup chopped red onions
1 jalapeno, minced
Juice of 1 lime
1/2 teaspoon salt
1/4 teaspoon black pepper

For beans
1-15 ounce can pinto beans, rinsed and drained
1/4 cup roughly chopped red onions
1 handful cilantro, roughly chopped
Juice of 1 lime
1 teaspoon kosher salt
1/4 teaspoon black pepper

For vegetables
2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon black pepper

1 zucchini, trimmed and sliced lengthwise, 1/4-inch thick
1 summer squash, trimmed and sliced lengthwise, 1/4-inch thick
1 red bell pepper, quartered lengthwise
1 orange bell pepper, quartered lengthwise
2 ears corn, shucked
1 tablespoon vegetable oil

Tortilla chips and salsa for serving

For the rice, heat the oil over medium high heat in a small saucepan. Toast the rice for 1 minute before adding the water, lime juice, salt and pepper. Bring to a boil, cover and reduce heat. Simmer for 15-20 minutes on low until the water is absorbed and the rice is tender. Stir in the cilantro.

For the pico de gallo, combine the tomatoes, onions, jalapenos, lime juice, salt and pepper.

For the beans, in a medium bowl, combine the pinto beans, red onions, cilantro, lime juice, salt and pepper.

For the vegetables, preheat a gas of charcoal grill on medium high heat. In a small bowl, combine the cumin, paprika, chili powder, onion powder, garlic powder, salt and pepper. Drizzle the vegetables with oil and rub with the spice mixture. Grill the zucchini, squash and peppers until grilled marked, about 3-4 minutes. Grill the corn, turning occasionally, until lightly charred, about 5-7 minutes. Let the vegetables cool slightly before dicing the zucchini, squash and peppers and slicing the kernels off the corn cobs.

Divide the rice, beans and vegetables between 4 bowls. Top with pico de gallo. Serve with salsa and tortilla chips.

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Corn Edamame Succotash

Corn Edamame Succotash
Yesterday at the farmers market I picked out 4 ears of corn and a bunch of scallions. We are coping with a major tomato surplus in our garden, so I am trying to balance it out with other fresh fruit and veggies. Don’t get me wrong—I’m NOT complaining. Having too many tomatoes is an absolute dream. Fingers crossed we can recreate this magical soil mix, so we have the same bounty next summer.

When I was about to pay for everything at the market, the farmer said I should grab 2 more ears of corn, because 4 were the same price as 6. I didn’t read the sign to see the deal. At home I fired up the grill and made corn edamame succotash. The classic version uses lima beans, but I had a partial bag of edamame stashed in my freezer. Plus edamame is way more exciting than lima beans, right?
Corn Edamame Succotash
Corn Edamame Succotash

Serves 4-6

3 ears corn, shucked
1 teaspoon plus 2 tablespoons olive oil
Juice of 1/2 lemon
1 garlic clove, minced
1/2 teaspoon kosher salt plus more for serving
1/4 teaspoon black pepper plus more for serving
1-1/2 cups shelled edamame, cooked
1 pint cherry tomatoes, halved or quartered, if large
2 scallions thinly sliced
2 tablespoons chives

Preheat a gas or charcoal grill on high heat.

Rub the corn with 1 teaspoon olive oil and grill until lightly charred, about 5-7 minutes. Let the corn cool slightly before slicing the kernels off the cob.

In a small bowl, whisk together the lemon juice, garlic, salt, pepper and the remaining olive oil.

In a large bowl, combine the corn, edamame, tomatoes, scallions and chives. Stir in the lemon vinaigrette. Taste and add more salt and pepper if necessary.

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Pesto Barley with Scallions & Cannellini Beans

Pesto Barley with Scallions & Cannellini
My husband likes to joke that if wasn’t for me he would eat spaghetti every night for dinner. Now one of our three-year-old’s favorite meals is pasta, “Daddy style,” which is spaghetti with olive oil, garlic powder and plenty of Parmesan. Absolutely no black pepper or red pepper flakes like Dad usually adds to his version of his signature dish.

I don’t always want to join them on the pasta train, but that doesn’t mean I have the motivation to make something else. My solution is to stir pesto into a can of beans. To make this a blog-worthy recipe, I added whole grains and greens to my pesto barley with scallions & cannellini beans. It was simple and great for lunchtime leftovers the next day.
Pesto Barley with Scallions & Cannellini

Pesto Barley with Scallions & Cannellini Beans

Serves 4

1/2 cup pearl barley
1 cup water
2 garlic cloves, peeled
1/2 cup walnuts plus more for garnish
1/2 ounce Parmesan, grated, plus more shaved for serving
1-1/2 cups basil leaves
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
1/4 cup basil pesto
1-15 ounce can cannellini beans, drained and rinsed
1 handful baby arugula
2 scallions, thinly sliced
2 tablespoons minced chives
1/4 cup chopped walnuts

In a medium saucepan, combine the barley and water. Bring to a boil, reduce heat and simmer for 30 minutes until tender. Fluff with a fork and transfer to a large bowl.

For the pesto, mince the garlic cloves in the bowl of a food processor. Add 1/4 cup walnuts, Parmesan, basil, salt and pepper. Puree the mixture. While the motor is running, drizzle the olive oil through the feeder tube until the pesto is fully combined.

Add the beans, arugula, scallions, chives and remaining walnuts to the barley. Stir in about 1/4-1/3 cup pesto. Top with Parmesan before serving.

Save the extra pesto for another use.

Three Bean Salad

Three Bean SaladSometimes you need a vacation after your actual vacation, or at the very least, a couple days to get back into the swing of things. With a three-year-old, the whole family needs that time to transition into reality. We spent the week of the 4th visiting family and playing in the sand at the beach. It was a wonderful trip. Despite flight delays, our son was incredibly patient. I kept thanking him for that. We are lucky to have a good traveler!

Preoccupied with the stress that comes the moment you set foot in an airport, on our outbound journey I realized I packed my little guy’s snacks, but nothing for me. Without much thought, I headed to a grab & go and picked up a chickpea salad with a southwest twist. It far surpassed my expectations for terminal fare. At home I made my version, a three bean salad with black, pinto, & navy beans and plenty of lime and cilantro.
Three Bean Salad
Three Bean Salad

Serves 4

1/4 cup olive oil
Juice of 1 lime
1-1/2 teaspoons kosher salt plus more for serving
1/2 teaspoon black pepper plus more for serving
1-15 ounce can black beans, drained and rinsed
1-15 ounce can pinto beans, drained and rinsed
1-15 ounce can navy beans, drained and rinsed
1/4 cup finely diced red onions
1 red bell pepper, diced
2 handfuls cilantro, roughly chopped
2 tablespoons minced chives

In a small bowl, whisk together the olive oil, lime juice, 1/2 teaspoon salt and 1/4 teaspoon pepper.

In a large bowl, combine the black beans, pinto beans, navy beans, onions, bell peppers, cilantro, chives and remaining salt & pepper. Stir in the lime vinaigrette. Taste the salad and add more salt and pepper as desired before serving.

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