Recipe of the Week #2

Beans and Greens Burritos

This quickly prepared recipe is always a good use of the greens we accumulate in the spring. As the summer progresses, we add fresh tomatoes and summer squash to the filling to change the character of the dish. The quantities in the parentheses below serve two of us with a little left over for the next day's lunch.

Beans, canned or pre-cooked dried
Rainbow chard, leaves chopped with wide ribs removed and diced
Chopped spinach or other tender green such as mispoona
Chopped kale
Diced onions or scallions
Diced garlic
Ground cumin

Cooking instructions
Bring one tablespoon of vegetable oil to medium heat in a large skillet. Add onions (two handfuls) and saute until translucent (about 10 minutes). add kale (one handful) and cook, stirring several minutes until wilted. Rinse beans (one can) and add to skillet, then cook, stirring occasionally until beans are softened and heated through, about 15 minutes. Add garlic (two cloves) and chard (one handful) and spinach (one handful) and cook mixture until leaves are thoroughly wilted. Season with salt and cumin to taste (two teaspoons each for us). Wrap mixture in flour or corn tortilla and top with cheese and your favorite salsa or hot sauce.


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