burritos

We have declared that Friday night is taco/burrito night. We tried sandwiches for a while, but for some reason, the cost of that went throught the roof. Everyone wanted their own fillings and well, there was just too much detail. This is a home, not a restaurant! We have a standard recipe that gets used for both tacos and burritos. When I'm feeling cheap or running behind, it is meat free. And well, Friday is supposed to be meat free anyway.

1-2 T vegetable oil
1 lb of lean ground meat, if using
1/2 c TVP with 1 cup veg broth if not using meat and your dinner companions like to think they are eating meat.
1 can kidney beans, drained andvrinsed
1 can lentils, drained and rinsed
2 cans black beans, drained and rinsed
1-2 chopped onions
1-2 cloves garlic minced/chopped whatever your preference, really
1/2 t cumin
1/2 t garlic powder
1 t chili powder
1/2 t basil
1 cup salsa

In large frying pan, heat oil, brown onions, garlic and meat if using. If using TVP, wait until onions are browned, then add in TVP.

Add spices, cook till you can actually smell the spices in the steam.

Add beans and salsa. If it is not moist and looks kind of dry and in danger of burning, add more salsa/veg broth/v8/tomato juice, whatever you have handy.

Because your spices have cooked into the base, you can actually adjust your spices at this point. Me, I usually add more cumin, as I LOVE cumin.

Cover and simmer while you set the table, heat your shells or wraps, put out the grated chees, guacamole, sprouts, lettuce, a favourite hot sauce, yogurt....

We usually scoop the filling into a nice bowl and bring it to the table to serve out.

This usually makes 2 for me, 5 for B, 3 for DS, 2 for DD and one for BG, with some left over for a lunch in the next week.