Sunday, July 11, 2010

Vegetable Burritos

I'm a cook. I can follow a recipe and come up with the desired results. Since meeting my husband, I have even gotten better at using a recipe as inspiration and adapting the ingredients/directions to what I have on hand. My husband, on the other hand, is a chef (not for a living). He is great at looking at the ingredients before him and coming up with a scrumptious meal. I tell you this because last night my husband took the lead on dinner, and it was lots of fun to see his thought process at work. It was interesting to see how he chopped the vegetables, cooked and then combined them all in a way different from how I would do it. The results were delicious too.

He made vegetable burritos and guacamole. We have made burritos before. The previous burritos were good and really fast, but if you have little bit more time this recipe is even better. I loved the combination of vegetables with the scapes, beans and cheese. As always, our cooking decisions are driven by what is available from our farm share. Cooking radishes and salad turnips for a burrito might sound bizarre, but we really needed to eat them up. If we were head to a store to buy ingredients for vegetable burritos, we might select other things. This can provide inspiration to others needing to eat up some random veggies in the fridge. Try them in a burrito!

Vegetable Burritos serves 4
2 small bunches of turnip greens, chopped
2 small bunches of radish greens, chopped
1 bunch of beet greens, chopped
4 salad turnips, chopped
4 radishes, chopped
handful of scapes, finely chopped
1 can of pinto beans
cheddar cheese, grated

Saute the greens until tender. Place in a large mixing bowl. Saute the salad turnips, radishes and scapes until browned, and add to the mixing bowl. Drain the beans and rinse. Drain well and add to the mixing bowl. The heat of the vegetables will heat up the beans. Combine ingredients and mash with a fork until the salad turnips and beans break up a bit. Heat up the tortillas over the burner or in a dry skillet to soften them. Layer the cheese, the vegetable and bean mixture, salsa and guacamole in the tortilla. Roll up and enjoy.

1 avocado, roughly chopped
1 clove of garlic, minced
1 pinch of salt

Mash together with a fork. Serve immediately.

Some people like to add tomatoes, onions and lime, but we are purists and like that avocado flavor to shine through. Of course, you should add any other ingredients you enjoy.

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