Happy Memorial Day! I hope everyone had a wonderful long weekend, filled with lots of BBQ’s, sun and friends! It’s also a Food Matter Project day, which means a new recipe inspired by Mark Bittman.
This week Jacqui, from Good Things Grow, chose the recipe from The Food Matters Cookbook. Jacqui chose the Beans ‘n Greens Burritos, which is a perfect recipe to have endless varieties. I can’t wait to see what others had made, check out the links under the comments here!
As I was doing our meal plan for the week, and included this recipe, I had a huge craving for eggplant. So I went with the idea, and combined eggplant with some Mexican flavors. We always have some kind of beans in our fridge or pantry, so this makes a quick and easy meal. When I mentioned to Sam what we’ll be having for dinner, he wasn’t too sure about the eggplant in a burrito. But after the first bite, he was sold!
Colorful Vegetable & Bean Burritos
Fifth Floor Kitchen Original
1 eggplant, cut into 1-inch pieces
3 tbsp olive oil
1 tsp salt
1/2 tsp pepper
1/2 tsp red pepper flakes (optional)
1 medium onion, chopped
5 garlic cloves, minced
1 cup frozen corn, defrosted
2 peppers, cut into 1-inch pieces
2 jalapeños, chopped (optional)
1/2 tsp chili powder
1/2 tsp cumin
black beans (cooked or canned)
1 cup chopped cilantro
1 cup cheddar cheese, grated
Preheat oven at 400ºF. Spread eggplant pieces onto a baking pan, drizzle with 2 tbsp of olive oil. Then sprinkle with 1/2 tsp salt, 1/4 tsp pepper, and red pepper flakes. Using your hands, mix the ingredients together so each eggplant piece is covered with olive oil and the spices Once the oven is preheated, roast for 30 minutes.
In a saucepan, heat up 1 tbsp olive oil. Then add in the onion, sauté until it is translucent, about 5 minutes on medium heat. Add in the garlic, and cook for another 2-3 minutes. Then add in the corn, pepper and jalapeños. Add in the chili powder, cumin, 1/2 tsp salt and 1/4 tsp pepper. Stir well while cooking for about 5 minutes.
Once everything has cooled, mix together the eggplant, vegetable mix, black beans and cilantro in a large bowl. Add the mixture into a tortilla wrap, sprinkle with cheese, and then fold together and serve.