Fresh & Fast Vegetarian_ Recipes That Make a Meal - Marie Simmons [41]
Cook Time: 10 minutes
Serves: 4 to 8
8 (10-inch) flour tortillas
1 tablespoon extra-virgin olive oil
½ cup chopped red onion
1 cup chopped zucchini
2½ cups cooked quinoa (see [>])
1 cup fresh corn kernels (from 2 ears) or thawed frozen corn
½ cup chopped jarred piquillo peppers (see [>]) or roasted red peppers, drained and patted dry
2 tablespoons chopped fresh cilantro
½ teaspoon coarse salt
2 cups lightly packed slivered romaine or other crisp lettuce
4 ounces cold fresh goat cheese, crumbled (about 1 cup)
2 cups Spicy Chipotle Chile Salsa ([>]) or store-bought salsa
Preheat the oven to 350°F. Stack the tortillas, wrap them tightly in aluminum foil and warm the stack in the oven for about 10 minutes. Warming the tortillas makes them more pliable for rolling. Cut 8 additional pieces of foil, each 12 inches square, for wrapping the burritos.
Heat the oil in a large skillet until it is hot enough to sizzle a piece of onion. Add the onion and cook, stirring, over medium-low heat until tender, about 5 minutes. Add the zucchini and cook, stirring, until heated through, about 2 minutes. Off the heat, add the quinoa, corn, peppers, cilantro and salt and stir to combine.
Place a warm tortilla in the center of each square of foil. Place about ½ cup of the quinoa mixture in the center of each tortilla. Top with ¼ cup lettuce, 3 or 4 bits of crumbled goat cheese and a rounded tablespoon of the salsa, including some of the juice.
Working on one tortilla at a time, fold the two sides of the tortilla in until the edges are almost touching in the center. Then roll the tortilla from the bottom of the circle, enclosing the filling to make a roll about 5 inches long and 2½ inches thick. Wrap each burrito tightly in foil and serve at once or refrigerate until ready to serve. These will keep for 1 day, although they are best eaten soon after filling.
Serve with the remaining salsa, spooning it over the filling while eating, if desired.
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Make a Meal
Serve with Curried Coconut-Squash Soup with Peanuts ([>]) or Black Bean and Mango Salad ([>]).
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SPICY CHIPOTLE CHILE SALSA Vegan
Fresh and zesty, this easy salsa is spiced with the smoky, haunting flavor of chipotle. Use as a topping for burritos or quesadillas or spoon it into a bowl of soup. If tasty plum tomatoes are unavailable, use good-quality canned diced tomatoes, well drained.
Prep Time: About 10 minutes
Makes about 2 cups
2 cups diced ripe tomatoes, preferably plum tomatoes
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
2 teaspoons minced seeded jalapeño pepper
2 teaspoons minced chipotle chile in adobo sauce
2 tablespoons fresh lime juice
½ teaspoon coarse salt
In a medium bowl, combine the tomatoes, onion, cilantro, jalapeño, chipotle, lime juice and salt. Stir to blend. Cover and refrigerate until ready to use. It will keep, refrigerated, for up to 5 days.
Main Dishes
Tofu
Stir-Fried Tofu with Oyster Mushrooms, Bell Peppers and Spinach [>]
Tofu "Steaks" with Spicy Almond Butter Sauce and Baby Bok Choy [>]
Stir-Fried Curried Tofu with Coconut Green Rice and Cashews [>]
Pan-Seared Tofu with Eggplant and Curried Tomato-Mint Sauce [>]
Grains
Bulgur Pilaf with Roasted Vegetables [>]
Toasted Quinoa with Spinach, Blistered Tomatoes and Walnuts [>]
Farrotto with Tomatoes and Pecorino [>]
Cumin-Scented Israeli Couscous with Caramelized Cabbage [>]
Red Quinoa with Scrambled Eggs, Asparagus and Tamari Almonds [>]
Rice
Shortcut Corn Risotto with Summer "Succotash" [>]
Vegetable Paella [>]
Lentils
Lentil and Shiitake Ragout with Green Beans [>]
Curried Lentils with Walnuts, Spinach and Cherry Tomatoes [>]
Potatoes
Curried Potato, Shiitake and Broccoli Stir-Fry [>]
Twice-Baked Potatoes with Roasted Poblano Chiles and Queso Fresco [>]
Roasted Sweet Potatoes Topped with Quick Black Bean Chili [>]
Sautéed Cabbage and Crispy Potato Cake with Melted Cheese [>]
Stews
Cannellini Ragout with Leeks, Green Beans and Orange [>]
Artichoke and Potato Stew with Black Olives and Tomatoes