Tag Archives: budget-friendly

Quick & Easy Black Bean Burrito

16 Mar

I walked by a taco truck yesterday and was tempted to stop, but Mexican food can be loaded with hidden calories and fat. Even seemingly healthy options like beans and fish can be smothered in butter and salt.

Ever since I walked by that damn taco truck, I haven’t been able to shake the burrito hankering. So for lunch, I whipped up a black bean burrito in literally 33 minutes (including time for pictures). Not bad, right? Cooking at home gives you control, so you can make a healthy and delicious mexican meal. This recipe works as a healthy, filling, inexpensive, quick, weeknight dinner too. It’s kind of a cross between a fajita and a burrito… a bajita? or a furrito? It’s easy to adjust with any bean you like (pinto would also be great). Get creative and use whatever vegetables you have in the fridge. If you’re not into beans, try tofu or grilled shrimp!

How do you like your bajita/furrito?

Black Bean Burrito with Sautéed Veggies

Serves approx. 4 ppl

Start to finish: Approx 30 minutes

1 (15 oz) can black beans, rinsed and drained

1 small yellow onion, halved and thinly sliced

1 red pepper, thinly sliced

2 cups cremini mushrooms, sliced

1 small chipotle & 1 tsp adobo sauce, seeds removed, minced

4 brown rice or whole grain tortillas

Optional Toppings:

1-2 ripe avocados

4 romaine heart leaves

dairy-free or regular shredded cheese

tabasco/hot sauce


handful cilantro, chopped

1. Add 1 T canola oil to large saute pan over medium-high heat. Add sliced onions, season with salt and pepper. Saute until carmelized about 4 minutes.

Carmelizing Onions

2. Add sliced red peppers. Season. Cook until softened about 3 minutes.

Peppers and Onions

3. Add sliced mushrooms, season. Cook until mushrooms have browned, approx. 3 more minutes.

4. Add black beans, minced garlic, chipotle. If the bottom of the pan is dry, add 1-2 tsp purified water and scrape bottom of pan to get all the flavor.

Beans, Mushrooms, Peppers & Onions

5. Turn gas burner on low. Place a tortilla directly on the burner grates until it starts to brown and become pliable. Flip onto other side.

Flipping Tortilla

6. Remove bean/veggie mixture from heat. Stir in chopped cilantro.

7. Fill tortilla with shredded cheese (I used non-dairy) and bean/veggie mixture. Then fill with toppings of your choice. I used a piece of romaine heart, slices of avocado, squeeze of lemon, and hot sauce. You could also add salsa or chopped tomatoes, rice or quinoa, and sour cream if desired.

8. Fold and eat!

Black Bean Burrito


Spaghetti with sauteed grape tomatoes, baby spinach and cannelini beans

7 Jan

Day 5

I was supposed to meet a friend for dinner at an Italian restaurant last night, but sadly she got sick and had to bail. Perhaps the G*ds were looking down on me because I was stressing about WTH I was going to eat! After looking at the menu, I started wishing I had picked Japanese instead.

With Italian on the brain, I decided to cook up some pasta to satisfy the craving. I finally committed to buying some vegan cookbooks for inspiration.

1,000 Vegan Recipes by Robin Robertson has lots of recipes (1,000 obviously) that have almost anything you could imagine including mac & cheese, fresh eggless pasta, lasagna, curries, carrot cake, cookies, coffee cakes, you name it!

After flipping through, I spotted Robin’s Penne with white beans, red chard, and grape tomatoes and thought MMMMmmmmm I can play around with that idea!  Below is my version. It’s a very basic, easy to make, one-pot dish. You can customize by changing the vegetables, switching out the pasta with linguine, rigatoni or any other pasta, and by mixing in cheese if you’re not vegan. Next time I’m thinking rigatoni, eggplant, tomato and black olives. If I ate cheese I’d use ricotta instead of olives. YUM.

Spicy Spaghetti with Tomatoes, Cannelini Beans and Spinach

1 pack (12 oz) gluten-free spaghetti (or any pasta you have)

2 T olive oil

2 garlic cloves, finely chopped or use a garlic press

2 cups baby spinach

1 1/2 cups ripe grape tomatoes, halved lengthwise

1 (15.5 ounce) can cannelini beans

1 tsp chilli pepper flakes (or more/less to desired heat)*

Basil or parsley for garnish


1. Cover a large pot of salted water and bring to a boil over medium high heat.

2. In a large saute pan, heat the oil over medium heat. Add the garlic and cook until fragrant. Add the tomatoes and season with salt, pepper, and red chili pepper flakes. Season to taste. Cook, stirring until tomatoes begin to soften slightly, about 3 minutes. Add the beans stirring for about 1 minute until warmed.  Add the spinach and stir until wilted. Taste and season if necessary. Keep on low heat stirring occasionally.

3. In a large pot of boiling salted water, cook the spaghetti over medium-high heat, stirring occasionally, until al dente, about 10 minutes. Reserve 1/4 cup pasta water. Drain the pasta and transfer to a large serving bowl. Drizzle with good quality extra-virgin olive oil.

4. Add a 1/4 cup of the reserved pasta water to the bean/tomato/spinach sauce. Scrape the sucs off the bottom of the pan to get all the yummy garlic flavor into the sauce. Turn heat to medium for 1 minute just until the sauce thickens and becomes less watery and more “sauce-y”.There will not be much liquid so don’t worry, it’s not a super saucy dish. If you want a little more sauce you could reserve more pasta water and use the same method above, waiting until the sauce thickens. Taste and adjust seasonings if necessary.

5. Pour the sauce over the pasta, garnish with chopped basil. (I only had parsley on hand so I used that instead, but basil would be ideal). If you’re not vegan, you can also garnish with ribbons or grated parmesan or pecorino and a few extra sprinkles of chilli pepper if desired.

Happy Veating, Ciao!

*”spicy” is very subjective so please be sure to taste along the way to see if you want to add more heat. if you’re sensitive to heat, you can replace chilli peppers with regular black pepper, or start with a very small amount of red chilli pepper (i.e. scant or 1/8 teaspoon) and work up from there. you can always add more but you can never take away what’s already done. I use the same philosophy when adding salt.

Adapted from 1,000 Vegan Recipes

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