This was my mother’s day dinner, prepared almost entirely by Evie (her dad had to help with cooking the quinoa). Someone gave me this recipe and they got it online, I don’t know where it came from so I cannot back to them directly. This is a great recipe, it is very tasty, fast and nutritious. It also reheats well and can be frozen.
Here is the recipe, I hope you can read it.
1 can each of chickpeas and white kidney beans (you can use the red ones)
Stir in a large can of chopped tomatoes
Stir to combine
This is the chili spice packet that we used. You can use your favourite.
Stir in chili spice mix package
Stir and add in the cooked quinoa
Stir together and heat through
I like it best topped with a dollop of sour cream, a sprinkling of cheddar and some torn cilantro leaves.
We used to have at least one vegetarian (better if vegan) meal every week. We kind of slid off the wagon for a bit, but now we will adding at least one vegetarian meal back into our meal schedule. We are still trying to plan a meal schedule. This was our vegetarian meal this past week. Since these made quite a few, about 16, I wrapped and put some in the freezer for another meal or lunches.
Here is what I did.
Heat in a pan,
2-3 tsp oil
1 finely chopped onion
4 cloves minced garlic
add 3 cans of kidney beans, about 6 cups (drained and rinsed), mash these in
Stir in 2 cups of water and heat until warm
Remove from heat and add 4 cups mashed sweet potato (next time I would use less, maybe 3 cups)
3tbsp chili powder, 2tsp cumin, pinch cayenne, 4tsp prepared mustard, 3tbsp soy sauce
Divide mixture among warmed flour tortillas top with a little cheese and roll up into burritos.
Place the rolled burritos into a baking dish and bake for about 10-15 minutes until heated through and cheese is melted.
We served these with guacamole and sour cream for dipping.
To freeze I placed the cooled bean mixture into a room temperature tortilla top with some grated cheese and roll then wrap in foil. Place the foil wrapped burritos into a zip top freezer bag.
I am not used to freezer cooking, but to cook these I will thaw in the fridge during the day and place them wrapped in foil on a baking tray and cook at 350F until they are hot in the middle. I am thinking this will take about 30 minutes. They may need to be unwrapped for the last 10 minutes to let the tortillas crisp a little on the outside, but this really doesn’t matter.