Super Bean Burritos

2 c cooked rice (brown or white)

2 Tbs olive oil

1 med onion, diced

3 garlic cloves, finely minced

1 can green chiles

1 tsp cumin

salt and pepper to taste

3 Tbs tomato paste

1 can pinto beans, rinsed and drained

1 can black beans, rinsed and drained

1 1/2 c water

10 oz frozen corn (or 1 can whole kernel corn, drained)

6 green onions, white and green parts finely chopped

1/2 tsp garlic powder

1/2 tsp onion powder

flour tortillas (about 16)

2 c shredded Monterey Jack cheese

Cook rice, set aside.  Heat oil in a large saucepan over medium heat.  Add onion, garlic, chiles, and cumin, season with salt and pepper.  Cook, stirring occasionally, until onions are softened and golden, being careful not to let the garlic burn.  Add tomato paste and cooke, stirring for 1 minute.

Add one can of beans and gently mash in the pan (use a potato masher or a fork).  Add the second can of beans and the water and stir to combine.  Bring to a boil, reduce heat to medium and simmer, stirring occasionally, until thickened, 10-12 minutes, being careful not to let the mixture stick to the bottom of the pan.  Add corn, cook to heat through, 2-3 minutes.  Stir in onion and garlic powders.  Remove from heat, stir in green onion and cooked rice.

Fill each tortilla with about 2/3 c rice and bean mixture and 1/4 c cheese, fold in.

Serve immediately with salsa and sour cream.

From Mel's Kitchen Cafe

Curry Roasted Vegetables

1 head cauliflower

3 carrots

1 red onion

1 c frozen peas

2 Tbs olive oil

1.5 Tbs curry powder

1/2 tsp salt

Lemon Tahini Dressing

1/3 c tahini

1/3 c water

1/8 c lemon juice

2 garlic cloves, minced

1/2 tsp ground cumin

1/4 tsp cayenne

1/4 tsp salt

Preheat oven to 400°, chop the cauliflower into bite-size chunks, peel and slice the carrots, slice the red onion into 1/4-inch wide slices.

Place the cauliflower, carrots, and red onion on a baking sheet lined with parchment paper.  Drizzle olive oil over the top, then add curry powder and salt and toss to combine and evenly coat.  Spread the vegetables out into an even layer.  Roast for 20 minutes, stir, then roast for another 15 minutes. Add the frozen peas, stir again, and bake for another 5 minutes.

While vegetables are roasting, make the lemon tahini dressing by combining all ingredients in a blender or food processor and blending until smooth.  Set aside.

Drizzle lemon tahini dressing on vegetables and enjoy!  (Can also be eaten on top of a bed of greens or rice!)

Modified very slightly from Budge Bytes