Once A Month Cooking: Vegan Black Bean Burritos

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.

Ingredients:

• 4 (10 inch burrito-size) flour tortillas
• 2 Tbsp vegetable oil
• 1 small onion, chopped
• 1 red bell pepper, chopped
• 1 clove garlic, minced
• 1 tsp jalapeno pepper, minced
• 1 can (15 ounce) black beans, rinsed and drained
• 3 ounces vegan cream cheese
• 1/2 tsp salt
• 2 Tbsp fresh cilantro, chopped

Directions:

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.

Yields: 4 burritos

Source: Delicious Black Bean Burritos

Creamy Red Pepper Hummus

When my friend Lauren and I lived together last year, we dedicated our lives to perfecting hummus. And to work, and friends, and stuff, but mainly hummus. We ate it often and eventually decided to start making it at home. It was a fabulous idea. We could make it taste better at a cheaper cost and without wasteful packaging. Win. Win. Win. With just a food processor and ingredients that we typically had on hand anyway (had to purchase the tahini!), we were able to make hummus whenever we ran out. And we ran out often. After each delicious batch we licked our fingers clean. Meanwhile our other roommates (the two who never helped with rent) licked each others’ ears. To each their own.

Ingredients:

• 1 can chickpeas
• 1/3 c tahini
• 1/4 c lemon juice
• 1 tsp salt
• 2 cloves garlic
• 1 Tbsp olive oil
• 1/2 red pepper
• 1 tsp parsley
• paprika for garnish

Directions:

1. Drain and rinse the chickpeas.

2. Add the chickpeas, tahini, lemon juice, salt, garlic, oil, and pepper to a food processor. Process until smooth.

3. Garnish with chopped parsley and a sprinkle of paprika.

Pasta Primavera

Spring is here which means it’s finally time for lemon, asparagus and pasta primavera. This pasta is light, refreshing and packed with colorful vegetables. It was the perfect complement to my 5 mile run today. I unexpectedly ran the last 2 miles of my 7 mile run yesterday in the pouring rain. There’s something about running in the rain that just feels carefree and fun. And then the reality sets in that you are soaked from head to toe and your iPhone might be damaged beyond repair. Since my run yesterday, both my clothing and my phone have survived to tell about the April showers. Despite the rain, I’m glad it’s springtime because the weather has been mostly perfect for running. And the running gives me an excuse to carb-load, which is always ok in my book.

Ingredients:

• 1/2 medium-sized zucchini
• 10 stalks of asparagus
• 10 baby carrots
• 1/4 of a red onion
• 1/2 of a red pepper
• 2 Tbsp olive oil
• salt & pepper to taste
• 1 Tbsp Italian herbs
• 2 cups uncooked whole wheat penne pasta
• 1 Tbsp lemon juice
• 1/4 cup parsley
• 15 grape tomatoes

Directions:

1. Preheat oven to 450 degrees.

2. Cut zucchini, asparagus, carrots, red onion and red pepper into bite-size pieces.

3. In a large bowl, toss veggies with oil, salt and pepper, and herbs. Arrange veggies flat on a baking sheet.

4. Bake veggies for 20 minutes. Stir halfway through.

5. Cook pasta until penne is al dente. Drain and rinse the pasta.

6. Toss veggies with pasta, lemon juice, parsley and grape tomatoes.

7. Season with salt and pepper as needed.

Serves 3

Adapted from: http://www.foodnetwork.com/recipes/giada-de-laurentiis/pasta-primavera-recipe/index.html