No-Recipe Burritos

This weekend I whipped up some quick burritos. I love anything I can wrap into a whole-wheat tortilla and bake up - especially if it's just a little spicy.

Why??? What's so great about this? Well, its:

1) uber-fast
2) great way to eat beans, and can use canned beans/refried beans
3) can sneak some leftovers in there too,
and, one of the biggest reasons I love it...

4) the baked burrito is crisp and crunchy on the outside with a soft filling, perfect for drizzling on a slurry of balsamic vinegar and flax oil.

"Balsamic-Garlic Flax Oil", that is, from Vive. Note: If you have a very clean tasting flax oil (I use Spectrum), you can even omit the garlic and simply combine the oil and vinegar.

Now, I KNOW I've mentioned the balsamic/flax oil slurry before. Many times. Are you guys doing this yet? I'm telling you, it's delicious! It's is THE easiest and most delicious way (imo) to eat flax oil and get those omega 3's. You can use other vinegars in place of the balsamic if you like, but it does taste lovely, and the darkness of the vinegar makes it easy to see the oil to vinegar ratio - so you don't coat your food with too much vinegar - that would be nasty.

It's SO easy to do, and I hesitated to call it a recipe for the book, but I love using it so much that I really wanted to include it in Vive. So, to encourage you all to try this, I'm posting, the "recipe" on my recipes page. Try it drizzled on just about any meal - pizza, casseroles, grain and bean dishes, pastas, or just for dipping bread into. Come on, give it a go!

As for the burrito, this is what I did. I layered on leftover Coconut Lime Rice, then topped that with a quick mash/puree of pinto beans (canned - rinsed and drained), ground cumin, touch of cinnamon, dash of chipotle hot sauce, splash of red wine vinegar, and a few pinches of sea salt. Almost like a refried bean mixture - and you could obviously use a can of those. I also layered in just a scattering of the leftover Sweet and Sour Potatoes.

Then, out of the oven, I drizzled on some Chipotle Oil, paired it with a biggo salad with cherry tomatoes and chopped jicama, and a big dollop of Guacamole Con Agra Marina. At the table, we then drizzled on the balsamic/flax oil.

I love doing these burritos, and you can do many combinations yourselves, either using leftover tofu, roasted veggies, tempeh, seitan, sauteed veggies, grains, cans of beans or refried beans - whatever you have, whatever YOU like!

Oh, and have you seen what Michelle has been cooking? Banana Hazelnut Cream and Crispi Squares, Three-Bean Curry Tomato Soup, and Broccoli-Mushroom-Walnut Phyllo Pie to mention just a few... busy lady, I should have her at my place recipe testing with me. Finally, check out her post about eczema. There's important and useful info here that should be shared with anybody dealing with this skin condition.