breakfast burrito

Busy busy busy! I have been so busy lately. How busy, you ask? In the past three weeks I have been to two weddings, Des Moines twice, Iowa City once, and had two (very lovely and awesome and pleasecomebacksoon!) house guests in the weekend between. There have been many meals eaten. Some meals have pictures that go with them. There is a lot of back-log going on here, but we have to start somewhere so let's have a delicious beginning, shall we?

For over a year now I have heard my sister Sarah talk about her boyfriend John's breakfast burritos. Now I have finally tasted them and can vouch that they are, in fact, awesome. On the Sunday of their visit Sarah and I walked to get coffee while John made us burritos. So I really don't have any recipe to give you for this, I mostly just wanted to brag that I got a delicious breakfast and it was in my own kitchen. Sarah's face in the above picture pretty much sums up how you feel while you're eating one of these doozies. Oh, and that salsa? Yeah, that's homemade. You're so jealous.

black bean burrito bake

I was making this for lunch today and realized I have never posted about it. This is weird, because I eat it a lot. Mostly because I can make it two times with the groceries from it, making it a major budget plus. Also it's just really yummy.

I seem to make things every couple of weeks that require one chipotle chili in adobo sauce and the cans include about five or six. It feels wasteful to throw the rest out and buy more each time, so instead I do this- line a cookie sheet with parchment paper, then spoon out each chili with about a teaspoon of sauce a couple inches away from each other. Then put it in the freezer to harden, and ultimately put them in a baggie in the freezer to use whenever you need. This is probably just common sense to most people, but it was pretty huge for me.

Black Bean Burrito Bake
from Cooking Light
  
1 (7-ounce) can chipotle chiles in adobo sauce
1/2 cup reduced-fat sour cream
1 (15-ounce) can black beans, rinsed, drained, and divided
1 cup frozen whole-kernel corn, thawed
4 (8-inch) flour tortillas
Cooking spray
1 cup bottled salsa
1/2 cup (2 ounces) shredded Monterey Jack cheese

Preheat oven to 350°.
Remove one chile from can. Chop chile. Reserve remaining adobo sauce and chiles for another use. Combine sour cream and chile in a medium bowl; let stand 10 minutes.
Place half of beans in a food processor; process until finely chopped. Add chopped beans, remaining beans, and corn to sour cream mixture.
Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up tortillas; place, seam side down, in an 11 x 7-inch baking dish coated with cooking spray. Spread salsa over tortillas; sprinkle with cheese. Cover and bake at 350° for 20 minutes or until thoroughly heated.

my burrito is cooler than yours

Ok, so I can't really take credit for this one. Except for the chopping, that was totally all me. The picking out of ingredients, cooking, and assembly awards go to Matt. Here's what was in this beast- cheese, mushrooms, baby spinach, tomato, eggs, veggie Italian sausage.... maybe more, but that's all I can remember.

I have a cold. My brain is real fuzzy. Like it's hard to cross the street fuzzy. Space out and drool while you're brushing your teeth fuzzy. Mouth breathing fuzzy. The last one is the hardest. One of my favorite pastimes is mocking mouth breathers, and here I am one of them. A less fuzzy-thinking person may find a lesson in this.

burrito- the food of the soul

Cooking is great and all, but damn if some days a microwave burrito doesn't hit the spot. It's only about 1/4 the size of a regular one and I'm still hungry when I'm done, but it's oh so good. Maybe it's the high salt content.