Make us your home page

Weekday dinner inspirations: Vegetarian bean burritos and more

Mon | Veggie a-go-go

Go meatless, it's Monday after all. Hearty Vegetarian Bean Burritos (recipe below) get even more healthful with the inclusion of zucchini. Serve with yellow rice and a salad of cucumbers, tomatoes and onions dressed with a tangy vinaigrette.

Tues | Variety night

Make my easy Spicy Beef Filling and use it for tacos, tostadas, burritos or even taco salads. Brown 2 pounds ground beef (or chicken!) with some chopped onion and a minced garlic clove. Drain meat and then add 2 cans ranch-style beans with their sauce and a small, drained can of chopped chilies. Serve rolled or spooned in whatever you like and garnish with shredded cheese, diced tomatoes and onions, guacamole, salsa and sour cream. Remember, go low-fat or whole wheat to up nutrition factor.

Wed | Rotisserie chicken

BBQ Chicken Joes start with shredded cooked chicken mixed with your favorite barbecue sauce. Pile it on soft buns and top with coleslaw, homemade or store-bought. (If you use prepared, add more freshly shredded cabbage. There's always plenty of dressing.) Savor the end of stone-fruit season with a salad of sliced peaches and nectarines tossed with fresh mint.

Thurs | Quick soup

Spinach Tortellini Soup is a fast go-to weeknight meal. Saute some chopped onion and garlic in olive oil, then add about 28 ounces of chicken broth. Bring to a simmer and add diced carrots and 1 teaspoon of dried Italian seasoning blend. Let cook for about 10 minutes and then add a bag of cheese tortellini. Cook until tender, and add 1/2 bag of fresh spinach leaves or 1 box of frozen chopped spinach that has been thawed and well drained. Serve with salad and breadsticks.

Fri | Outside in

Serve Grilled Salmon With Mango Salsa with jasmine rice studded with chopped scallions and toasted almonds. To make the mango salsa, mix cubes of fresh mango with diced red onion, tomato and red pepper, plus lots of lime juice, a minced garlic clove or two and chopped fresh cilantro. Drizzle with olive oil.

Sign up for Easy Meal Ideas from Janet's Kitchen at Get a free recipe e-mailed to you every Monday, Wednesday and Friday.


Vegetarian Bean Burritos

4 (10-inch) flour tortillas

2 teaspoons vegetable oil

4 medium zucchini (8 to 10 ounces each), each cut lengthwise in half, then sliced crosswise

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1 can (15 ounces) Ranch-style red beans, undrained

1 can (15 ounces) black beans, rinsed and drained

4 ounces (1 cup) Monterey Jack cheese, shredded

1/2 cup loosely packed fresh cilantro leaves

1 jar (16 ounces) chunky-style salsa

Warm tortillas as label directs; keep warm.

In a 12-inch skillet, heat oil over medium-high heat until hot. Add zucchini, salt and cinnamon and cook until zucchini is tender-crisp, about 5 minutes.

Meanwhile, in 2-quart saucepan, heat beans just to simmering over medium heat; keep warm.

To serve, allow each person to assemble burrito as desired, using a warm tortilla, zucchini, bean mixture, Monterey Jack and cilantro. Pass salsa to serve with burritos.

Makes 4.

Source: Good Housekeeping's Family Vegetarian Cooking (Hearst Communications, 2010)

Weekday dinner inspirations: Vegetarian bean burritos and more 08/24/10 [Last modified: Monday, August 23, 2010 6:26pm]
Photo reprints | Article reprints

© 2017 Tampa Bay Times


Join the discussion: Click to view comments, add yours