Garden Veggie Burritos

This recipe originally started from the zero point Garden Vegetable Soup from Weight Watchers many years ago. It eventually transformed into a veggie burrito that I absolutely love! I hope you all enjoy this recipe as much as I do.

Ingredients

2/3 cup sliced carrot

1/2 cup diced onion

2 cloves garlic

3 cups broth (beef, chicken or vegetable)

1 1/2 cup broccoli florets

1 Tbsp tomato paste

1/2 tsp dried basil

1/4 tsp dried oregano

1/4 tsp salt

1 cup of rice

Salsa (to taste)

Shredded cheddar cheese

Tortillas

Directions

In a large pot, saute carrot, onion and garlic over low heat until softened, about 5 minutes. Add broth, broccoli, tomato paste, basil, oregano, and salt. Bring to a boil.

Lower heat and simmer, covered about 15 minutes. Add rice and recover. Once rice has absorbed all the liquid remove from burner and let stand for 5 minutes. Mix well.

Spoon desired portion onto a tortilla, add salsa and cheese and either roll, or fold in half like a soft taco and you are ready to chow down!

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Slow Cooker Taco Chicken Bowls

 I love love love using my crock pot. You just throw stuff in and forget about it. It doesn't heat up your house, and the delicious smells...mmm... I wasn't sure how this recipe would turn out but it was fantastic. My husband loved it. I found this recipe here.

Ingredients

1 1/2 lbs of chicken breast

1 16oz jar salsa

1 15oz can black beans

1/2lb (8oz) frozen corn

1 Tbsp chili powder

1/2 Tbsp cumin

1/2 Tbsp minced garlic

1/2 tsp dried oregano

1/4 tsp cayenne

1/4 tsp salt

crack pepper, to taste

2 cups dry rice

8 oz shredded cheddar

Directions

Add everything except the cheese, and rice to the slow cooker along with 1/4 cup of water. Give everything a good stir and make sure the chicken is covered. Secure lid and cook on low for 8 hours.

Near the end of the cooking time, cook the two cups of rice according to package directions.

After the 8 hours of cooking, carefully remove the lid of the slow cooker. Shred the chicken with a fork. Build the chicken bowls by putting rice on the bottom, the chicken mix and then the shredded cheese.

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Vegetarian Black Bean Enchiladas

I'm always looking for something new to make and now with the kiddo back home from the grandparents house, it's time to start up the old blog again with my wandering need to find and try new recipes.

I came across this recipe via pinterest. (If you aren't a member of pinterest, you need to join...it's amazing and well...very addicting...) Technically, we aren't vegetarians. However, since meat is generally expensive I wanted to try find some dishes I could make besides pasta that would taste good. Let me tell you, this tasted fantastic and the boy child asked if we could have the leftovers for dinner today. Credit needs to go to canyoustayfordinner.com as she was the original person to post this.

Ingredients

12, 6" flour tortillas

2 cups cooked brown rice

1 15oz can black beans, drained and rinsed

1 16oz bag frozen bell pepper strips, cooked and drained

1 packet taco seasoning

2 1/4 cups medium salsa, divided

1 1/2 cups shredded Mexican blend cheese

Directions

Preheat oven to 350 degrees F. Coat a 9x13" baking dish with nonstick cooking spray and spread 1/2 cup of salsa over the bottom. (I honestly didn't think it spread to well, so I added more than a 1/2 cup) Lay your tortillas out on a clean work surface.

In a large bowl, mix the rice, beans, peppers, taco seasoning, and 3/4 cup salsa. (Again, I didn't think it was enough so I added a little bit more). Divide evenly among the tortillas. Roll each tortilla tightly and place seam side down in the prepared baking dish. you may have to place some of the filled tortillas horizontally or in another 8x8 pan to make them fit. Pour the remaining 1 cup salsa evenly over the tops of the rolled tortillas in the baking dish. (Again, I really didn't think that was enough...I ended up using 1 1/2 bottles of salsa total for both the filling and to cover the filled tortillas.) Sprinkle the cheese over the top. Bake for 18-20 minutes, until the cheese has melted. Serve with hot sauce and sour cream.

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Beef and Bean Taco Casserole

I stumbled across this recipe a few months ago and unfortunately I don't remember where I found it. However, it is a favorite in this house, especially after I made a few changes to it to fit my mexican style cooking. hehe...Ya know, I'm not even sure I know what that means. Any who! Here is this fantastic recipe!

Prepare Time: 20 mins
Cooking Time: 25 mins
Serving Size: 5


Ingredients

• 1 lb ground beef
• 1 can refried beans - fat free
• 16 oz. Salsa
• 1 pkg. taco seasoning
• 2 1/2 cups tortilla chips, coarsely broken
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 medium onion, diced
• 2 medium tomatoes, chopped
• 1 cup shredded cheddar cheese
• 1 cup shredded lettuce
• Sour cream (optional)

Method

• Heat oven to 350 degrees F. in 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally. Half way through browning add onions and the red and green peppers. Continue cooking until all meat is cooked thoroughly and onions are clear; drain. Stir in refried beans, salsa and taco seasoning mix. Reduce heat to medium. Heat to boiling, stirring occasionally.
• In ungreased 3-quart casserole, place 2 cups of the broken tortilla chips. top evenly with beef mixture. Sprinkle with the tomato and add the cheese.
• Bake uncovered 20 to 30 minutes or until hot and bubbly and cheese is melted. top baked casserole with lettuce and remaining tortilla chips.

Because I do suffer from heart burn occasionally due to my love of all things spicy and mexican, I usually add a dab of sour cream to the top of my casserole after I dish it to my plate.

Enjoy!