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Monday, October 13, 2008

I'm back!

So I was going to make Southwest turkey burgers for dinner tonight, but I completely forgot to buy buns. Luckily I had a vegetarian meal on the menu for the week so I just substituted that instead...I hate the idea of defrosting something right before dinner. I didn't have time for that! I made black bean burritos and Mexican sour cream rice...yum! My only complaint is that brown rice never gets as soft as white...

Black Bean Burritos
Adapted from Cooking Light - I basically just used this recipe as a template...I omitted and revised a lot!

1/2 cup diced peeled avocado (I omitted this)
1 tablespoon fresh lime juice (I used a squeeze of the lime juice out of the bottle over the black bean mixture)
1 teaspoon olive oil
2 garlic cloves, minced (I probably used about 1 from jarred garlic)
1/4 cup water
2 teaspoons ground cumin (I used more like 1 teaspoon)
2 cans black beans, drained (I only used 1 since I cooked for 2)
Flour tortillas
Fat-free sour cream (I used light)

Combine avocado and lime juice, tossing to coat. (I didn't use avocado...even though I love it)

Heat oil in a medium saucepan over medium-high heat. Add garlic; sauté 1 minute. Stir in water, cumin, and beans. Reduce heat to medium; simmer 3 minutes or until thoroughly heated, stirring occasionally. Warm tortillas according to package directions. Spoon 1/4 cup bean mixture into each tortilla. Top with 1 1/2 tablespoons sour cream, 1 1/2 tablespoons salsa, and 2 tablespoons avocado; roll up. I also added shredded cheese to mine.

Mexican Sour Cream Rice
Adapted from as seen on Lauren's Kitchen


1 cup uncooked long grain white rice (I used brown rice)
1 can chicken broth
1 cup reduced fat sour cream
1 can diced green chile peppers
1 cup shredded Monterey Jack cheese, divided
1 can whole kernel corn, drained (I used frozen corn)
1/4 cup finely chopped fresh cilantro (I used dried cilantro)
Salt and ground black pepper to taste

In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1-1/2 quart casserole dish.

In the pot with the cooked rice, mix the sour cream, green chile peppers, 1/2 cup Monterey Jack cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese.

Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.

The whole dinner

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