Leftover Makeover!

Last night I transformed leftovers into burritos. I had a batch of Molasses Baked Beans (pictured bottom, p.96 from Vive le Vegan!) in the freezer that I thawed and reheated on the weekend. We still hadn’t finished the beans, and so I decided to change them up for dinner.

First, I roasted some veggies that I had in the fridge – zucchini, fennel, and mushrooms. I sliced them thinly, tossed with olive oil and sea salt, and baked at 450 until roasty-toasty! While they were cooking, I pureed the Molasses Baked Beans in my food processor and added cumin to taste. The cumin gave the otherwise rather sweet bean mixture more of an earthy, smoky taste. I also had a jar or roasted red peppers and some seasoned tofu on hand, so I cubed the tofu and sliced the peppers. Finally, I assembled the burritos, spreading the bean paste on whole-wheat tortillas, layering the roasted veggies, sliced peppers and several tofu cubes, and rolling up! I baked at about 390 for 15-20 minutes until the tortilla was golden and the filling was hot.

Again, we had Balsamic-Garlic Flax Oil (p.44 from Vive) to drizzle over the burritos, and served a large crisp salad on the side... Yummy leftover makeover!