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Friday, September 14, 2012

Roasted Vegetable Burritos

Written by Beth M, Author of  http://budgetbites.blogspot.com

roasted vegetable burritos
$14.18 recipe / $1.42 each

So, I broke down last week and bought a burrito from the hospital cafeteria for lunch. It was SO good, but at $5.50 for the least expensive option, I knew I could do better.

I just finished tallying my cost for this recipe and I have to say, I'm sure I could have done much better. To be fair, I didn't do any comparison shopping, I just ran in, got what I needed, and ran out. So, you might be able to make these for far less than I did. I did, however, make my own black beans instead of buying cans. That saved me a dollar or two. Oh, and I lucked out with the red bell peppers - on sale 10/$10! That's a SUPER good price.

I seasoned up some regular old white rice, added my black beans (you can season those too, if you'd like), and then topped those with some amazing roasted vegetables. Roasting vegetables intensifies their flavor, and when you add herbs like I did, they become even more amazing. I suggest using whatever vegetables you can get for a good price (I was a bad example here), but the mushrooms really did make this special. So, get the mushrooms if at all possible!

Now I have 8 awesome burritos in my freezer just waiting to be grabbed for lunch in the morning. The recipe is enough for 10, but I already ate one burrito and I had previously used one of the tortillas for something else. To reheat just place in a microwavable dish and nuke until hot.

Roasted Vegetable Burrito

Roasted Vegetable Burritos

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Total Recipe cost: $14.18
Servings Per Recipe: 10 (one large burrito each)
Cost per serving: $1.42
Prep time: 45 min. Cook time: 40 min. Total: 1 hr. 25 min.

INGREDIENTS COST
1.5 cups dry white rice $0.75
1 tsp salt $0.05
1/2 Tbsp chili powder $0.07
1 large zucchini $1.65
1 medium red onion $1.93
1 large red bell pepper $1.00
8 oz. button mushrooms $1.49
1/2 tsp salt $0.02
1/2 tsp cumin $0.03
1/2 tsp oregano $0.03
2 Tbsp olive oil $0.32
10 large flour tortillas $2.99
3 cups (or 2 cans) black beans $0.75
2.5 cups shredded cheese $2.31
1 bunch cilantro $0.75
TOTAL $14.18

STEP 1: Preheat your oven to 400 degrees. Chop the zucchini, bell pepper, onion, and mushrooms into bite-sized pieces. Toss the vegetables with 2 Tbsp olive oil, 1/2 tsp salt, 1/2 tsp cumin, and 1/2 tsp oregano. Spread the vegetables out over a large sheet pan and roast for 40 minutes, stirring once half way through.

STEP 2: Combine the rice in a medium pot with 1 tsp of salt and 1/2 Tbsp of chili powder. Add 3 cups of water, place a lid on top, and bring up to a boil over high heat. As soon as it reaches a full boil, turn the heat down to the lowest setting and allow it to simmer for 20 minutes. After 20 minutes, turn the heat off and let it sit undisturbed until you're ready to assemble the burritos. Fluff the rice just before using.

STEP 3: When you're ready to make the burritos, stack a few tortillas on a large plate, place a damp paper towel over top, and microwave for 30 seconds. This will make the tortillas more pliable as you wrap the burritos.

STEP 4: Place 1/4-1/3 cup of rice on a tortilla, add 1/4 cup of black beans, 1/3 cup of the roasted vegetables, 1/4 cup of shredded cheese, and a handful of fresh cilantro leaves. Roll the burrito tightly and wrap in plastic until ready to eat.

The burritos can be heated in the microwave (remove plastic wrap), baked in the oven (smothered with enchilada sauce), crisped in a skillet, or grilled in a countertop grill or sandwich press.

Roasted Vegetable Burritos

Step By Step Photos


whole vegetables
Since the vegetables take the longest to cook, get them going first. You can use any mix of vegetables, but I like to make sure that I have an onion, some type of pepper, and some mushrooms. The mushrooms get ULTRA delicious when roasted.

seasoned vegetables
Cut the vegetables into bite-sized chunks and then toss with olive oil, salt, cumin, and oregano.

ready to roast
Spread the seasoned vegetables out over a large baking sheet (cover with foil for easy clean up). Roast the vegetables in a preheated oven for 40 minutes, stirring once half way through.

roasted vegetables
Now the vegetables are all roasted and totally delicious. Try not to snack on them :)

cook rice
While the vegetables are roasting, you can cook the rice. Combine the dry rice in a medium pot along with salt and chili powder. Add 3 cups of water, put a lid on top, and bring up to a boil over high heat. As soon as it reaches a boil, reduce the heat to low and let it simmer for 20 minutes. After 20 minutes, turn the heat off and let it sit, undisturbed, until you're ready to make the burritos. Fluff the rice just before using.

tortillas
When you're ready to assemble, you can make the tortillas more pliable by microwaving them with a damp paper towel over top. I do a few at a time as I'm making the burritos.

rice and beans
It's really easy to accidentally over fill the burritos to the point that you can't roll them up. So, you might have to play around with the quantities. I used about 1/4 to 1/3 cup of rice and 1/4 cup of beans per burrito.

roasted vegetable mix
...and about 1/3 cup of roasted vegetables.

cheese cilantro
And lastly, 1/4 cup of shredded cheese and a small handful of fresh cilantro.

rolled burritos
Roll the burritos up and wrap each one in plastic. To freeze, place them in a heavy duty freezer bag. If you need instructions on how to roll a burrito, click here.

freezer
Hahah, okay, I had to document this... this is the first and last time my freezer will ever be so clean, neat, and tidy! See what a hurricane can do for you? :D
 
This article and recipes were found at:

http://budgetbytes.blogspot.com/2010/05/hummus-four-flavors-197-recipe-039.html

Make sure to visit the site for more terrific healthy home made recipes

Hummus Recipes from Budget Bytes

Written by Beth M, Author of  http://budgetbites.blogspot.com

In case you haven't noticed, this is Mediterranean week here at Budget Bytes (not really, I just started with the yogurt and it snow-balled). Readers have been asking for hummus and I used to make it a lot but haven't in quite some time so I figured now was good.

If you're unfamiliar with hummus, it is a spread/dip made from chickpeas (garbanzo beans), olive oil, tahini (sesame seed paste), lemon and garlic. There are a million different things you can add into hummus and I have posted three variations here (Jalapeno Cilantro, Roasted Red Pepper and Parsley Scallion). I also added a little cumin to my "original flavor" for some smokey depth and I garnished with a drizzle of olive oil, a sprinkle of paprika and a few whole chickpeas. All of that is completely optional.

Hummus is great to keep in your fridge to eat as a snack with some pita, vegetables or chips but it also makes a great spread for sandwiches and wraps. It has a really great richness and adds moisture so I find that it makes a great substitute for mayo or cheese if you're trying to watch your saturated fat. This recipe comes together in about 10 minutes, requires no cooking and all you need is a blender or food processor. EASY!





Total Recipe cost: $1.97 (plain flavor)
Servings Per Recipe: 5 (1/2 cup each)
Cost per serving: $0.39
Prep time: 10 min. Cook time: 0 min. Total: 10 min.

INGREDIENTS

COST

1 can

chick peas / garbanzo beans

$0.66

2 Tbsp

olive oil

$0.24

1/4 cup

lemon juice

$0.22

1/4 cup

tahini (sesame paste)

$0.72

1 clove (1/2 Tbsp minced)

garlic

$0.06

1/2 tsp

salt

$0.05

1/8 tsp

cumin

$0.02

1/4 to 1/2 cup

water

$0.00

TOTAL

 

$1.97



STEP 1: Drain the chickpeas. Combine all of the ingredients except the water in a food processor or blender. Starting with 1/4 cup of water, puree the ingredients and add more water as needed to keep the contents of the blender churning smoothly. Stop the blender and stir occasionally. The hummus is done when it is smooth and looks slightly whipped. Makes approximately 2.5 cups.

NOTES: You can save the liquid from the can of chickpeas and use that instead of water if desired. I like the light, clean flavor of using fresh water. If you like an extra rich hummus, use more olive oil and less water. If you don't want dragon breath, use minced garlic from a jar instead of fresh. The fresh is very potent.


Jalapeno Cilantro Hummus





Total Recipe cost: $2.22
Servings Per Recipe: 5 (1/2 cup each)
Cost per serving: $0.44
Prep time: 10 min. Cook time: 0 min. Total: 10 min.

INGREDIENTS

COST

1 batch

plain hummus (above)

$1.97

1 whole

jalapeno, chopped, seeded

$0.08

1/4 bunch

cilantro leaves

$0.17

TOTAL

 

$2.22


STEP 1: Add the chopped jalapeno and cilantro leaves to the blender with the original hummus ingredients and puree until smooth.

NOTES: The cilantro and jalapeno will make the mixture a little thicker so you may need more water. Alternatively, you could add a little lime juice. This recipe would also do well with extra cumin.


Roasted Red Pepper Hummus





Total Recipe cost: $3.04
Servings Per Recipe: 5 (1/2 cup each)
Cost per serving: $0.61
Prep time: 10 min. Cook time: 0 min. Total: 10 min.

INGREDIENTS

COST

1 batch

plain hummus (above)

$1.97

.5 oz (approx. 1/4 cup)

roasted red peppers

$1.07

TOTAL

 

$3.04


STEP 1: Add the roasted red peppers to the blender with the original hummus ingredients and puree until smooth.

NOTES: The roasted red peppers will add quite a bit more moisture to the hummus so add less water than in the original recipe (mine turned out a little thin, as you can see - learn from my mistakes). I bought a small (0.7 oz.) jar of roasted red peppers for $2.14 and only used about half. The rest can be used on sandwiches, salads, omelets or frozen for later use.


Parsley Scallion Hummus





Total Recipe cost: $2.35
Servings Per Recipe: 5 (1/2 cup each)
Cost per serving: $0.47
Prep time: 10 min. Cook time: 0 min. Total: 10 min.

INGREDIENTS

COST

1 batch

plain hummus (above)

$1.97

1/4 bunch

flat leaf parsley

$0.13

3 whole

green onions, sliced

$0.25

TOTAL

 

$2.35


STEP 1: Add the parsley and green onions to the blender with the original hummus and puree until smooth.

NOTES: The Parsley Scallion Hummus has an incredibly fresh "green" flavor to it and tastes decidedly less Mediterranean (but still amazing!). This one would be particularly good for sandwiches or to dip vegetables in.




What is your favorite flavor of Hummus?

 

You might also like:

sriracha hummus $2.37 recipe / $0.47

chocolate hummus $2.77 recipe / $0.35 serving

hummus & grilled vegetable pizza $4.40 recipe / $1.10 ...

 

You might also like:

sriracha hummus $2.37 recipe / $0.47

chocolate hummus $2.77 recipe / $0.35 serving

hummus & grilled vegetable pizza $4.40 recipe / $1.10 ...

 

This article and recipes were found at:

http://budgetbytes.blogspot.com/2010/05/hummus-four-flavors-197-recipe-039.html

Make sure to visit the site for more terrific healthy home made recipes