recipe: vegetarian refried bean & rice burritos on homemade tortillas

I recently watched a Ted Talks called “How to Live to be 100+“. In it, Dan Buettner discussed communities where their residents commonly lived to be over 100 years of age. Scattered around the globe, one thing that they had in common was that they lived largely on plant-based diets. More specifically, they ate a lot of beans.

I went on to read a related article that stated if you eat a handful of beans everyday, you can increase your overall lifespan by up to 4 years. Incredible! After that, I immediately began to look up delicious recipes that featured beans. Geoffrey and I have agreed to eat more beans and less meat, starting with one vegetarian day per week. We will see where it goes from there.

This is my take on one of those recipes. Geoff said that it was honestly the best supper I have ever made! Thus, there is no reason for you not to try it out for yourselves. ;-)))

Vegetarian Refried Bean & Rice Burritos on Homemade Tortillas

(Takes 1 hour)

Ingredients:

For the tortilla
(Makes 6)

2 cups all-purpose flour
½ tsp salt
¾ cup water
3 tbsp canola oil (and more for cooking)

For the burritos

6 tortillas
1 cup long grain rice, cooked
2 cups refried beans, warmed
1 cup corn, cooked
1 cup tomatoes, diced
1 cup cucumber, chopped
½ cup onion, sliced
1 cup cheese (any), grated

Steps:

1. For the tortilla- combine flour and salt in a large bowl. Mix in water and oil.

2. Place dough on floured surface. Knead into ball. Cover and set aside for 10 minutes.

3. Separate dough into 6. Using a floured rolling pin, roll into thin and smooth circles.

4. Heat pan to medium. Add oil and then one tortilla at a time. Cook until brown (approximately 2 minutes on either side). Remove from pan and place on plate. Set aside.

5. For the burritos- cook rice, beans, and corn. Cut up remaining vegetables and grate cheese. Heat clean skillet or press to medium. Fill each tortilla evenly with each ingredient.

6. Take one side of the tortilla and fold it over to the middle. Holding that side down, grab the left and right side and fold those in as well. Then roll it closed and place it face down on the skillet or press. Cook until browned and sealed close. Serve warm. Add salsa, sour cream, or any other condiment if so desired!

Emory

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ten months old

Our Wilder is now 10 months old! This was a month of many, many new things for him.

Wilder saw the ocean! And mountains! Plus two new provinces! We got out of our prairie routine and took a 2-week vacation to BC where we mostly stayed with family. There, Wilder saw landscapes that he has never seen before. I will be very excited to share that with him when he is old enough to understand.

He now points to objects. He also gives high fives. It’s the cutest dang thing.

He says “mama” on repeat. I swear he also says “hey dad” sometimes as well.

He is constantly standing with support and walks along furniture.

He is still breastfed but is beginning to not want it as much. He now only wakes once or twice during the night, and nurses for just a few minutes. He is growing up too quickly!

Only 2 more months until he is a toddler. My mama heart just isn’t ready.

Emory

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po the saint

We recently added a new member to our household! Friends, meet Po, our St. Bernard.

This little girl is my fourth Saint and Remy and Wilder’s first. I’ve waited many years to get her, having wanting to be settled on an acreage before we did. We knew that moving out here meant that we could finally get one, and so last week we did!

So far she is very quiet and very sweet. I have had a couple of friends with kids over on different days, and everyone can’t believe how good and calm she is. They have all said that she doesn’t act like a puppy and it’s like we don’t even have a dog in the house. I asked for a calm temperament (because of our children) and I guess it paid off!

Remy adores her and Truman has even warmed up to her as well. We hope that her mellow attitude will rub off on him. Nothing seems to phase her, which is the opposite of Tru.

For now, this is our life with Po.

Emory

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