Some women get flowers. I get vegetables.
I’m totally fine with that. Because I’m a vegetable geek, that’s why. Especially when the vegetables are Pink Beauty tomatoes, Zephyr squash (that’s the two-toned variety above), Orient Express eggplant and Cherokee Purple tomatoes (these actually have a purple hue to them). Their names are so lovely, it’s hard to think of them as just tomatoes, squash, and eggplant.
How many of these things can I stuff into one meal without dinner being called “Pile O’ Vegetables with Vegetables on the Side”? Well, here’s a case in point. The other night I made vegetable burritos using eggplant and squash, but instead of just plain ol’ cheese, I used a red pepper cheese spread I made a couple of nights before. The spread is really a dip, and I got the recipe from Smitten Kitchen. It’s great as a dip, but I liked it even better spread out on a flour tortilla to rest my sweet veggies upon (they are high-maintenance veggies). Another note about the dip: the recipe on Smitten Kitchen calls for just red bell peppers, but my husband brought home hot red peppers (Sahuaro peppers), so that made for a really spicy kick that was great with the vegetables and flour tortilla. If you don’t want the extra spice, just use red bell peppers.
I used the Pink Beauty tomatoes to make a very simple salsa with onions, a couple of small jalapenos from my own garden, lime juice, salt, and pepper. You could throw some garlic in there too if you like.
I'd gladly trade you my bone for just a tablespoon of salsa
Add some canned black beans, and you’ve got yourself a burrito-type thing. A delicious burrito-type thing! Maybe not exactly what you’d get in Mexico, but if it’s good, who needs authenticity, right? I think the red pepper spread really made these excellent burritos. Also, the fresh sweetness of the tomatoes was a nice compliment to the savory eggplant and squash.
Veggie Burritos with Red Pepper Cheese Spread
Makes enough for 2-3 large burritos
Olive oil
Sea salt and freshly-ground pepper to taste
1 medium squash (or zucchini), cut into 1 inch peices
1 medium eggplant, cut into 1 inch peices
A small can of seasoned black beans (you can use plain black beans too. They won’t be quite as flavorful, but they’ll have less sodium.)
Flour tortillas (burrito sized)-I use Mission Flour Tortillas, though the number of Mexican grocery stores in my neighborhood is so high that it is really a crime for me to be using store-bought. Shame on me.
Salsa (see recipe below or use salsa from a jar)
Red pepper cheese spread (see recipe below or use some cheddar or monterey jack cheese instead)
Sprinkle the eggplant and squash with sea salt and freshly ground pepper. Before I do anything else, I cut the eggplant and sprinkle it with salt and pepper. I let the eggplant sit for about 15 minutes. The salt actually takes the bitterness out of the eggplant–which is generally the thing that most people don’t like about eggplant. So, do that, and then you can take the time to make the spread or salsa while the eggplant rests.
Make the spread and salsa and warm the beans in a small saucepan on low heat.
Saute the eggplant and squash in some olive oil over medium-high heat for about 5-8 minutes, depending on how crunchy you want your vegetables. I like them semi-crunchy, but browned nicely on the outside. If you like them a bit more tender, turn down the heat and saute for a few more minutes.
Meanwhile, microwave the flour tortillas for about 30 seconds each. I usually microwave each one separately (mainly because there are only two of us), but you could also warm them in the oven or in the microwave all at the same time; just follow the directions on the package.
Spread about 2-3 tablespoons of the red pepper cheese spread onto each tortilla.
Spoon about a 1/4 cup of salsa onto each tortilla
Spoon about a 1/4 cup of beans onto each tortilla
Place the vegetables on top
Fold the tortilla. I fold the bottom up like a diaper (I know, that is an icky analogy, but don’t think too hard about it, okay?), then I fold each side in like I’m wrapping up my little burrito to go out into cold weather (um, just fold it however works. eh hem…moving on)
for the salsa
1 tomato, chopped
1/4 cup onion, diced
1 clove garlic, minced
1 jalapeno, minced
juice of 1/2 a lime
1/2 teaspoon of salt (or to taste)
1 tablespoon of chopped cilantro (if desired)
Combine all the above. Allow salsa to sit for a few minutes so the flavors marry (and forever live happily ever after). Again, if you don’t like anything too spicy, just leave out the jalapeno.
for the red pepper cheese spread
Got this recipe from Smitten Kitchen
birminghamfoodgirl 