I moved into a new apartment this week. I’m much closer to a grocery store and I can easily walk to get to it. There are a lot of reasons why it’s convenient to have a grocery store nearby but access to ripe avocados might be the best reason. Avocados have such a short window of time when they are usable so it’s great to be able to grab one whenever I’m in the mood. Guacamole goes perfectly with this spinach bowl by Isa Chandra Moskowitz. I am still cooking my way through one of her cookbooks and this has been one of my favorite finds so far!
1 Tbsp olive oil
1 small yellow onion sliced thin
3/4 tsp salt plus a pinch
4 cloves garlic, minced
8 grape tomatoes, sliced in half
1 1/2 tsp ground cumin
1/2 cup dry white wine
8 ozs baby spinach (about 6 cups)
2 cans black beans, rinsed and drained
1. Preheat oil in a skillet over medium-high heat.
2. Saute the sliced onion for five minutes in the oil with a pinch of salt. Add the garlic and cook for an additional 30 seconds.
3. Mix in the tomato, cumin, and remaining salt.
4. Add the white wine and change the heat to high until it boils. Reduce heat and simmer while tossing in spinach a handful at a time until all spinach has been cooked down.
5. Add the black beans and cook for an additional two minutes.
6. Serve over white rice and top with fresh guacamole.
Burritos are my favorite way of experimenting with once a month cooking. I love the Amy’s brand burritos that you can heat up for a quick lunch. However, I know I can make plenty of burritos at home that are a little cheaper and a little less processed. I was drawn to this particular recipe because of the cream cheese. The original recipe calls for regular cream cheese but I figured it would still turn out well with a quick swap for some vegan cream cheese. I’m not sure I’ve ever had cream cheese in a burrito before but it tasted great and holds up well to freezing. The cilantro even held up perfectly when I froze and unfroze these which was another gamble. I loved having some homemade burritos ready in the freezer for healthy, protein-rich lunches. These last up to a month in the freezer so make plenty at a time and you’ll be set for lunch.
1. Heat vegetable oil in large skillet over medium heat. Add onion, red bell pepper, garlic, and jalapeno. Cook until onion is translucent.
2. Add black beans to skillet and cook for an additional 3 minutes.
3. Mix cream cheese into skillet and blend together thoroughly. Cook for 2 more minutes while stirring.
4. Remove skillet from heat and mix in the cilantro.
5. Evenly divide the mixture into the center of all four tortillas. Wrap tortilla up burrito-style (YouTube has some tutorials if your burrito wrapping skills need a refresher) and serve immediately or freeze for later.
To freeze: Wrap each burrito tightly in foil. Place all burritos into a plastic freezer bag and leave in freezer for up to a month.
To reheat: Remove burrito from freezer and unwrap the foil. Wrap frozen burrito loosely in a paper towel and heat in the microwave for 1 minute (more or less time depending on your microwave) on one side. Flip the burrito onto its opposite side and heat for 1 more minute.
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