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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recipe: classic rhubarb pie

This recipe is unique in that the pie crust does not require shortening, and rather than using either butter or coconut oil in its place, I chose to add both. (If you prefer to use one or the other, simply combine the measurements into one.) As such, this recipe is one that every rookie chef should be able to make with the ingredients that they have!

The pie filling once again recipe came from my grandmother’s Watkins Hearthside Cook Book, circa 1952. I copied it down almost verbatim.

Classic Rhubarb Pie

Ingredients:

For the pie crust
(Makes one open face pie. For lattice or other, please double recipe.)

1 ½ cup all-purpose flour
½ tsp salt
¼ cup coconut oil
⅛ cup butter, cold
10 tbsp cold water (approximately)

For the filling

½ cup flour
1 ¼ cup sugar
dash of salt
4 cups rhubarb, cut in 1-inch pieces
2 tbsp butter or margarine

Steps:

1. For the crust- combine flour and salt in a medium bowl. Add the coconut oil and butter. Mix well. Then add water one tablespoon at a time. The dough should mostly form a ball, with some flakier chunks that don’t quick stick. (Crumbly over sticky preferred.)

2. Transfer dough to floured surface. Using a floured rolling pin, roll out the dough to just cover a 9” pie pan. Trim edges and place in fridge until ready to use.

3. For the filling- wash and drain fruit, then slice. Combine flour, sugar, and salt and toss with fruit. Fill pie pan with mixture and dot with butter. Bake in a 450°F oven for 10 minutes, then reduce the heat to 350°F and continue to bake for 40 to 45 minutes longer, or until the fruit is tender.

4. Remove from oven once crust is golden brown, and let cool down before eating.

Emory

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recipe: vegan tomato pasta

I made this recipe because once in awhile, my husband and I both love pasta accompanied by thick sauces, and I was in the mood for something without dairy. I didn’t even know that creamy vegan sauces existed (but wasn’t surprised)! I was quite happy to find this one. In all honesty, it was pretty good for a first attempt. It tasted a bit like a healthier version of an Alfredo sauce. If anything, it has only inspired me to search out and try more vegan options.

Creamy Vegan Tomato Pasta

Ingredients:

2 cups whole wheat pasta of choice
2 cups grape tomatoes, halved
½ cup Spanish yellow onion, diced
4 cloves garlic
⅓ cup olive oil
1 ¾ cup unsweetened almond milk
4 tbsp unbleached all-purpose flour
salt
pepper

Steps:

1. In a medium saucepan, bring the pasta to a boil. Meanwhile, halve the grape tomatoes and add them to a heated skillet with oil. Dice the onions and add them as well. Cook over medium heat for approximately 15 minutes or cooked to personal preference.

2. Once pasta and tomatoes are cooked through, put almond milk in a separate saucepan. Begin stirring over medium heat. Mince the garlic and add it to the sauce. Add salt and pepper to taste. Then slowly add the flour, continually stirring. Cook on low for 5 more minutes to let thicken. Once it looks ready, taste it again. Add more spice if desired.

3. Put pasta and tomatoes on a plate and pour sauce over top. Sprinkle with pepper or vegan Parmesan cheese if so craved. Serve warm.

Emory

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recipe: chewy vegan oatmeal cookies

My husband and I can’t get enough of these cookies- and he isn’t even vegan! They are soft, coconutty, and have a hint of cinnamon. Best of all, you can add whatever you like to them to suit your taste buds even more!

Makes 3 dozen

(Variations include chocolate chips, raisins, butterscotch chips, and more!)

Chewy Vegan Oatmeal Cookies

Ingredients:

1 cup vegan butter, room temperature
¾ granulated sugar
¾ cup brown sugar
¼ cup applesauce
1 tsp vanilla extract
2 ½ cups large flake oats
1 ¼ cup unbleached all-purpose flour
1 ½ tsp baking soda
1 tsp cinnamon
1 tsp salt
½ cup unsweetened coconut
2 cups raisins (or other)

Steps:

1. Preheat oven to 350°F. In a medium-sized bowl, cream together the butter, sugar, applesauce, and vanilla extract.

2. In a large bowl, add remaining ingredients. Stir until just combined, and then fold in wet ingredients. Mix well.

3. Using a tablespoon, roll a ball into the palm of your hand. Gently flatten, then place on non-stick cookie sheet. Bake for 8 minutes. Allow to cool before transferring them!

(Store at room temperature in an airtight container or sealed bag for up to 7 days.)

Emory

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recipe: strawberry crumb muffins

Strawberry Crumb Muffins
(Makes 1 dozen large muffins, or 1.5 dozen medium muffins)

A three-part recipe that is a little more time consuming than your average muffin, it is the perfect addition to any summer (or fall) outing or get-together. They are moist and sweet (but not overly), and can be enjoyed by children and adults alike. That’s a win in my book!

Ingredients: 

For the topping
½ cup granulated sugar

½ cup all-purpose flour
1 tsp cinnamon
4 tbsp butter, room temperature

For the muffins
3 cups all-purpose flour

2 tsp baking powder
½ tsp cinnamon
½ tsp salt
6 tbsp butter, room temperature
1 ½ cups granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup milk
2 cups strawberries, chopped

For the icing
(depending on how thick you would like it- this is quite thin)
1 ¼ cup powdered sugar

1 tbsp butter
2 tbsp milk
¾ tsp vanilla extract

Steps:

1. For the topping- combine all four ingredients in a medium-sized bowl. Mix until consistency is very breakable. Set aside.

2. For the muffins- preheat oven to 400°F. Add flour, baking powder, cinnamon, and salt into a medium bowl. Mix well.

3. In a large bowl, combine the butter, sugar, eggs, vanilla extract, and milk. Then gently fold in the dry flour ingredients. Finally, add the strawberries and stir until just combined.

4. Divide the batter among 12 (or 18) well-greased muffin cups. Then top each one with the crumb topping. Bake for approximately 20 minutes or until evenly cooked through. Let cool before transferring to a rack.

5. For the icing- combine all ingredients and mix until the icing is as thick as you would like it. (The runnier the glaze, the easier it is to drizzle!) Then spread over each cooled muffin.

The muffins should be eaten soon after baking. Store them in a fridge in an airtight container up to 5 days. Can be frozen, thawed, and eaten as well!

Emory

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  • Welcome, friends! My name is Emory. I am a wife and mother to three (two on earth and one in heaven). This is our life on the Canadian prairies.
    email: helloscarlettblog@outlook.com

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