Meatless Monday, on Tuesday

Yeah, yeah, I know.  I'm a day late for Meatless Monday.  But hey, you might like to plan ahead for next Monday with this dish.  I created this recipe when I started my meat-free weekdays a couple of months ago.  Little did I know what a hit it would be. 

What is this modern marvel? Bean burritos with Enchilada Sauce and Spanish Rice, made much healthier.

My carnivore husband even loves these!  

Bean Burritos with Enchilada Sauce

Serves 2

Ingredients:

1 can pinto beans, drained and rinsed well

2 tablespoons diced white onion

1/4 of an 8oz block of cream cheese, cubed

2 burrito size tortillas (or you can use 4 enchilada size tortillas to make enchiladas, whatever floats your boat)

1 can enchilada sauce

3/4 cup reduced fat cheese, shredded (white cheddar, cheddar, monterey jack, or whatever cheese you like)

Sprinkle of Salt, Pepper, Cumin and Chili Powder

Preheat oven to 350. 

Combine the rinsed pinto beans, diced onion and cubed cream cheese in a microwave safe bowl.  Microwave for 30 seconds to a one minute, just to soften up the cream cheese a bit. 

Use the back of a fork or a potato masher to combine and lightly mash up the mixture. 

I like to leave the beans a little chunky.  You can mash to your desired consistency.

Stir in a couple of shakes of cumin, chili powder, salt and pepper. 

Pour half of the bean mixture down the center of one tortilla.

Spray an oven safe dish with cooking spray, for easy clean up. 

Pour 1/4 of the can of enchilada sauce in the bottom of dish. 

Roll burrito and place seam side down in dish.

Top burritos desired amount of remaining enchilada sauce and shredded cheese.

(I only used about 1/2 the can of enchilada sauce for two burritos)

Bake in preheated oven for 20-30 minutes, uncovered.  

(Just enough to warm burritos through and melt cheeses)

Now let's discuss Spanish Rice, shall we?  I'm a bit picky.  I like mine with tomatoes and peas.  Oddly enough, my favorite Spanish rice of all time comes out of a box.  Rice-A-Roni's Spanish Rice is THE BEST.  But it's also full of sodium and preservatives. 

I've experimented with making a healthier version at home and have finally arrived at a really good, close to the real thing product. 

Spanish Rice

Serves 3-4, depending on how hungry you are.

Ingredients:

1/4 cup chopped white onion

1/2 cup frozen corn

1/2 cup frozen peas

1 cup brown minute rice

1 can fire roasted diced tomatoes

1 cup water

A generous sprinkle of cumin and chili powder, salt and pepper

A couple of shakes of Tabasco Sauce, if desired

Heat 1 tablespoon extra virgin olive oil in pot over medium heat. 

Saute onion about 3-4 minutes, or until starts becoming translucent.

Add in frozen peas and corn.

Saute together until defrosted, about another 3-4 minutes.

Pour in 1 cup of rice, can of diced tomatoes, and 1 cup of water. 

Sprinkle with desired amount of cumin, chili powder, salt and pepper.

(We like things spicy, so I also add in a couple of shakes of Tabasco sauce here.)

Once rice comes to a boil, reduce heat to low and cover.

Let simmer, covered, over low heat for 5 minutes, stirring occasionally.

Remove from heat, but leave covered for another 5 minutes, or until ready to serve.

This rice is a perfect way to sneak in some veggies if your kids are picky eaters. 

It's a perfect fiesta night, done light!