The last week just flew by! I think it was because I had something going on every evening starting with the Best of the Best Party on Monday night, continuing with an awesome Morcheeba concert on Wednesday (thanks, Ryan, for winning tickets), and ending with the Kitchen in the Market party on Thursday.
This next week will be another busy one beginning with a dinner meeting at The Marsh, a menu sampling at The Herb Box and rounding out with several birthday celebrations for Ryan involving Restaurant Week at Barbette and D'Amico Date Night at Café Lurcat. Should be a fun time!
Since home cooking isn't too likely next week and I can't count on leftovers from my restaurant outings, I put together some black bean burritos for a quick grab and go option. I didn't do anything fancy, but here are some simple instructions.
Black Bean Burritos
1 tsp olive oil
1 red onion , diced
8 oz. cremini (baby portobello) mushrooms, diced
1 15 oz. can Kueners Southwestern black beans with cumin & chili spices, undrained
6 oz. cheddar cheese, shredded
6 French Meadow sprouted grain tortillas
Heat olive oil in a skillet over medium heat. Add red onion and cremini mushrooms and saute until onion is translucent and mushrooms have released all their liquid. Add black beans and stir until heated through.
Spoon 1/2 cup black bean mixture onto the lower third of the tortilla. Add one ounce of shredded cheddar cheese. Fold in sides and bottom and roll tortilla into a burrito shape. Wrap in foil and store in refrigerator. When ready to eat, place in a 375° oven for 15-20 minutes or unwrap foil and heat in the microwave. Serve with sour cream and salsa.