Stuffed Veggie Burritos

I don’t have many photos of our meals this week, because we ate inside the whole time due to the massive heat wave that was in its third week of upper 90s/low 100s, with no rain since the end of May. Our grass is brown and dead, the garden is struggling, the rain barrel is nearly empty, and the whole valley looks like early fall. So it’s too hot and miserable to eat outside, and the light inside isn’t good enough, so you’ll have to use your imaginations. 🙂

Stuffed Veggie Burritos

  • 1/2 medium onion, diced
  • 1-2 cloves garlic, minced
  • 1 can beans (I used black eyed peas this time – almost anything would work)
  • 1/2 cup salsa
  • 1/4 c cheese (I used Colby-Jack because of the way it melts)
  • 1 zucchini, shredded
  • 1 tomato, diced
  • shredded lettuce
  • sliced avocado

Saute onion in a little olive oil until tender, add garlic and drained beans. Let cook for a few minutes, and then mash beans a bit. Add salsa and cheese and shredded zucchini, and simmer over low heat. Fill tortillas, and top with diced tomato, shredded lettuce, and sliced avocado. Serve with hot sauce and sour cream.

These were really, really tasty, and one of those meals that are ridiculously healthy.

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One Response to Stuffed Veggie Burritos

  1. Pingback: CSA Week Six: Summary « One Hour of Home

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