I really wanted to make enchiladas. But a hot day and three hungry tummies meant a quickie dinner was in order. So with a bunch of veggies, a quick saute and some beautiful gift wrapping, a quick, delicious and healthy dinner was mere moments away. Enchiladas can wait a few weeks.
You can chop up as many veggies as you want for this. I always make more than I need, since leftovers can always be put to good use. Scroll down to see where mine ended up!
Veggie Fajita Burrito
3-4 poblano peppers, sliced
3-4 banana peppers, sliced
1/2 red onion, sliced
1 cup mushrooms, sliced
1 can black beans, rinsed and drained
1 cup corn kernels
2 cloves garlic, minced
Pinch of salt & pepper
Juice of 1/2 lime
Cotija cheese, crumbled
Slice up all the veggies.
Heat a large skillet over medium-high heat. Add a drizzle of olive oil. Add peppers, onion, mushrooms and garlic to the pan. Saute for 2-3 minutes. Add corn and beans and continue to cook a couple of minutes, until veggies are slightly tender and everything is heated through. I prefer my veggies to still have a little crunch, but if you like them softer just cook a little longer. Season with salt & pepper and squeeze in lime juice. Stir to combine.
Pile the veggies in a burrito. Crumble some cheese over the top. If you want to be able to pick it up, don’t overfill it. If you’re anything like me, you’ll add way too much stuff for that.
Roll it up, decorate the top with salsa, avocado and a little more cheese. Dive in!
For breakfast the next day, reheat leftover veggies in a skillet, add some beaten eggs, and stir and turn mixture constantly until eggs are cooked. Put in a tortilla with some salsa and cheese and voila! Breakfast is served.