Hello, Steemit friends! I can't believe that it's actually been 12 days since I last posted here. January came in with a bang! And, I've been sick, on and off, for most of the month. I'm happy to say that I am on the mend and feeling much better!
Today begins a new series of posts over At Meme's Table. Welcome to the "Dear Hubby's Lunch" series. Here, I'll be posting what I'm putting in my dear hubby's lunch.
Sometimes it might be sandwiches. Sometimes it might be salads. Sometimes it just might be leftovers from last night's dinner. Occasionally, I just might share a recipe or two. And, you can always count on whatever I post to be totally, completely plant-based.
Today's lunch is a little something I call the ** "Southern Burrito"**.
What's makes this burrito southern, you might ask?
Black beans are often found in the traditional burrito. And, these flavorful black beans are great on their own.
But, the addition of those truly Southern staples, collard greens and sweet potatoes takes this double-fisted burrito to the next level.
**How to build a Southern Burrito **:
Heat a whole wheat tortilla until softened. Here, I used the Trader Joe's brand tortilla. You can certainly use your favorite brand. Or, if you have a tortilla press, make your own.
Top your tortilla with some healthy brown rice. Never one to take the expected path, I decided to jazz up my brown rice a bit. For an added nutritional boast, I mixed brown rice and riced broccoli, 4 TB of cilantro jalapeno hummus and the juice of 1/2 lemon.
I make brown rice (and beans for that matter) in huge batches and freeze several serving packages. That way, for a quick meal, I can defrost the beans or rice, season as desired and ..voila, I've got a delicious meal on the table in no time flat.
On top of the rice, put a big scoop of beans. These black beans were based upon a recipe found in
*The Ultimate Vegan Cookbook for Your Instant Pot: 80 Easy and Delicious Plant-Based Recipes That You Can Make in Half the Time***** , by vegan author, Kathy Hester. Dried black beans are cooked and seasoned with onions, peppers, garlic, oregano, chili powder and liquid smoke, among other things. For the exact recipe, grab your copy of Kathy's book on Amazon ( Affiliate Link: http://amzn.to/2rY166G
)
Then, a half link of grilled Vegan Chipotle Sausage. Either make your own or you can use a brand like Field Roast Mexican Chipotle Sausage. This may be omitted but, my husband loves this stuff! So, on his burrito it goes!
My husband also loves that southern staple, sweet potato. So, his burrito definitely had to have a little baked sweet potato. It adds just a hint of earthy sweetness...and all those vitamins and minerals!
Onto this goes the collard greens. Got to have those collards! After thoroughly washing fresh collard green leaves, I removed the large center stem, very thinly sliced them, steamed them and then sauteed them in olive oil with fresh garlic a sprinkle of salt. Simple and absolutely delicious!
Roll that baby up! And eat up!
ENJOY!
Until tomorrow, all the best my fellow Steemians!
Hi, I'm Benita G. You may also know me as, or call me, @AtMemesTable.
Hope you loved this post. Now, make me a happy girl and upvote my post and follow me.
I would love to have the opportunity to talk to you and to get to know you and you me. Check me out later! 'Cause you'd best believe that I'm going to be checking you out! Find me @AtMemesTable.
See you tomorrow!
