Black Bean Burritos

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Servings: 4  –  Total time: 30 minutes

Ingredients

  • 1 package precooked brown rice
  • 1 tablespoon olive oil
  • 1 can black beans, rinsed and drained
  • 1 cup frozen corn
  • 1 green bell pepper, chopped
  • 2 garlic cloves, minced
  • 1/4 cup vegetable broth
  • 1 teaspoon ground cumin
  • 4 tortillas
  • sour cream
  • shredded cheese blend

Directions

  1. Heat rice according to package directions.
  2. Microwave tortillas for 1 minute.
  3. Heat oil in a large nonstick skillet over medium-high heat. Add black beans, corn, green pepper, and garlic. Cook for 5 minutes. Stir in broth and cumin and cook until liquid is almost evaporated.
  4. Spread 1/4 of rice on each tortilla. Top evenly with black bean mixture, sour cream, and cheese. Fold and serve.

Adapted from Cooking Light’s Fresh Food Superfast.

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Irish Soda Bread

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Happy St. Patrick’s Day! Today I’m sharing my grandmother’s recipe for soda bread. Enjoy!

Makes 1 loaf; Total time: 1 hour

Ingredients

  • 2 cups flour
  • 5 tablespoons sugar, divided
  • 1 + 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1/4 cup butter
  • 1 cup buttermilk
  • 1 cup raisins
  • cooking spray

Directions

  1. Preheat oven to 375°F. 
  2. Coat a round cake pan with cooking spray.
  3. In a large bowl, combine flour, 4 tablespoons sugar, baking powder, salt and baking soda. Cut butter into 1-inch sections and add to the dry ingredients. Mix well.
  4. Add buttermilk and raisins and stir to combine.
  5. Shape dough into a ball and place in cake pan. Flatten the ball so it reaches the edges of the pan. Sprinkle with 1 tablespoon sugar, cut an “X” in the top, and bake for 40 minutes.

Broccoli and Spinach Tortellini

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Servings: 4  Total time: 30 minutes

Ingredients

  • 13 ounces rainbow five-cheese tortellini
  • 1 head of broccoli, cut into florets
  • 2 cups baby spinach
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 2 teaspoons lemon juice
  • Parmesan cheese, shredded
  • pine nuts

Directions

  1. Cook tortellini according to package directions.
  2. Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic and broccoli and cook for 5 minutes. Add spinach and cook until spinach is wilted.
  3. Combine tortellini with cooked broccoli and spinach. Add lemon juice and toss gently. Serve with Parmesan cheese and pine nuts.

Adapted from What Megan’s Making.

Mexican Quinoa

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Servings: 4  –  Total time: 30 minutes

Ingredients

  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 2 cups uncooked quinoa, rinsed and drained
  • 2 cups vegetable broth
  • 1 can black beans, rinsed and drained
  • 1 tomato, diced
  • 1 cup frozen corn
  • 1/2 teaspoon salt
  • shredded cheese
  • sour cream

Directions

  1. Heat olive oil in a large saucepan over medium-high heat. Add garlic and sauté for 1 minute.
  2. Stir in uncooked quinoa, broth, beans, tomato, corn, and salt and bring to a boil. Redue heat to medium and cover. Allow to simmer for about 25 minutes or until liquid is absorbed.
  3. Serve with cheese and sour cream.

Adapted from Annie’s Eats’ Mexican Quinoa recipe.

Taco Salad Wraps

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Servings: 4  Total time: 15 minutes

Ingredients

  • 1 can black beans, rinsed and drained
  • 2 teaspoons olive oil
  • 1 teaspoon cumin
  • 1 onion, chopped
  • 4 flour tortillas
  • 1 tomato, chopped
  • 1 cup shredded cheddar cheese
  • shredded lettuce
  • 1 avocado, sliced

Directions

  1. Heat olive oil in a large nonstick skillet over medium. Add black beans, cumin, and onion and cook for 5 minutes.
  2. Evenly spread bean mixture on each tortilla. Top with diced tomato, cheese, lettuce, and avocado.
  3. Fold sides of tortilla over filling; roll from bottom to form a cylinder. Cut wraps in half diagonally.

Adapted from MarthaStewart.com.

Pierogies with Sautéed Onion and Peas

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Servings: 4  Total time: 30 minutes

Ingredients

  • 1 package frozen pierogies
  • 1 onion, sliced
  • 3 cups frozen peas
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 1/4 teaspoon thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Directions

  1. Cook pierogies according to package directions.
  2. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, sugar, and thyme and cook for 5 minutes. Add peas, salt, and black pepper and continue to cook for another 5 minutes.

Adapted from MyRecipes.com.