Lazy Dinner: Black Bean and Chipotle Goat Cheese Burritos

May 09, 2009 By: Megabeth Category: Main Dishes

Black Bean and Chipotle Goat Cheese Burritos

This burrito was created on the fly based on what I had sitting around. I was hungry and not in the mood to put an effort into either cooking or cleaning up. Even though these burritos were easy to make, the flavors were complex and delicious. This will definitely become one of my new “go to” meals. My in-house taste tester declared these burritos, “good good good good good!” So, I guess they were pretty durn good.

Black Bean and Chipotle Goat Cheese Burritos
by Megabeth

1 15.5oz can organic black beans, drained
1 sweet potato
2-3 T goat cheese
1-2 teaspoons chipotle hot sauce
4 whole wheat tortillas

Pierce sweet potato with a fork, place on a plate and cook in microwave for 4-5 minutes. Flip over about halfway through cooking. Cut open and set aside to cool.

Heat black beans in microwave for 2 minutes or until hot.

Place goat cheese in small bowl and add hot sauce to taste. Stir to combine. Of course, the more hot sauce you add, the hotter it will be so add a little and test to see if it has the “heat” you’d like.

Wrap tortillas in paper towels and heat in microwave for about 15 seconds.

On one half of the warm tortilla spread some of the goat cheese mixture. On other half, spread some of the sweet potatoes. Add black beans in the middle.

Black Bean and Chipotle Goat Cheese Burritos

Wrap into a burrito…and eat!

Black Bean and Chipotle Goat Cheese Burritos

Vegetarian Pasta Salad with Beans, Herbs and Vegetables

February 08, 2009 By: Megabeth Category: Main Dishes, Salads, Side Dishes

Don’t let the list of ingredients scare you off. This pasta salad is filled with a wide variety of flavors and textures.  It makes a lot, so I’m sure we’ll be eating the leftovers for the rest of the week!

The original recipe comes from the Savvy Vegetarian; however, I’ve listed the ingredients that I used below.

Tasty Vegetarian Pasta Salad
Adapted from the Savvy Vegetarian

vegetarian pasta salad


  • 1  box rotini pasta
  • 1 C. canned black beans, drained & rinsed
  • 1 C. canned garbanzo beans, drained & rinsed
  • 2 celery stalks, sliced thin on the diagonal
  • 2 small carrots peeled and sliced thin on the diagonal
  • 1 cup sliced green beans
  • 1 Tblsp olive oil
  • clove garlic, minced
  • 1 Tblsp fresh minced basil
  • 1 Tblsp fresh minced marjoram
  • 2 Tblsp water + 2 Tbslp lemon juice
  • 1/4 c minced fresh parsley
  • 1/2 roasted red pepper, sliced in thin strips
  • 1/4 – 1/2 c. diced feta cheese


  • 12 Tblsp olive oil
  • 6 Tbsp fresh lemon juice (2 – 3 lemons)
  • basil, thyme, marjoram
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 1 tiny pinch cayenne


Put 6 qts water on to boil, add pasta & salt, cook al dente, drain and rinse with cold water, place in fridge to chill.

Prep the vegetables. Heat the oil in an 8 – 10 quart pan.

Add the garlic to the oil. Add the carrots, celery & green beans, and saute 5 minutes on med/high heat

vegetarian pasta salad

Add the herbs and spices, saute briefly. Drain and rinse the beans, then add to vegetables.

vegetarian pasta salad

Add the water and lemon juice, cover and simmer until vegetables are tender/crisp. Chill in pan in freezer for 15 min. Mix the dressing.

vegetarian pasta salad

Combine all ingredients, including red pepper strips and minced parsley Add salt & pepper, adjust seasonings to taste, chill for later, or devour immediately.

vegetarian pasta salad

vegetarian pasta salad

Polenta with White Beans, Spinach and Caramelized Tomatoes

January 24, 2009 By: Megabeth Category: Main Dishes

The Chubby Vegetarian featured this recipe with homemade polenta. I’ve adapted the recipe to include items that I already had on hand including the polenta in a tube. The benefit of making your own polenta is that you can make larger slices for the base of this dish. In my version, the base polenta is a bit smaller, so it’s best to cook it until quite brown and stiff so that it’s easier to eat. Otherwise, the polenta is too floppy to support the toppings.

(Another note: try not to make this when you are starving. We ate several of the browned polenta rounds while the toppings were still cooking. So, we didn’t have as many of the finished product. However, I had plenty of the spinach, white beans and tomatoes left over to have them for lunch the next day. They were even good on their own.)

Polenta with White Beans, Spinach and Caramelized Tomatoes
Adapted from The Chubby Vegetarian

– One container grape tomatoes
– 1/4 bag frozen spinach
– 1 15 oz can Cannellini beans, drained and rinsed
– 1 tube sun-dried tomato polenta
– 2 cloves garlic, diced
– balsamic vinegar
– shredded parmesean cheese
– olive oil
– kosher salt and pepper

– Preheat toaster oven to 350 degrees. In a small bowl, drizzle grape tomatoes with olive oil. Sprinkle with salt and pepper. Stir to coat tomatoes. Place tomatoes on foil lined baking sheet and cook in toaster oven for 20 minutes or until soft and bubbly.

– Slice polenta into 1/4 inch rounds. Place in pre-heated pan drizzled with a little olive oil to prevent sticking. Brown both sides of polenta. Remove polenta from pan and set on plates.

– Meanwhile, in microwave, heat frozen spinach per package directions. Once polenta is removed from the pan, add spinach into same pan and add 1/2 of the diced garlic. Heat spinach for one to two minutes or until garlic is cooked. Remove spinach from pan and set-aside.

– In same pan, add a little olive oil, white beans and salt and pepper. Cook beans until heated through and they begin to brown.

– Now it’s time to build the polenta stacks. On the polenta…

– Add the beans…

– Then one tomato…

– Add some spinach…

– and a little parmesean cheese…

– and finally a little drizzle of balsamic vinegar.

Creamy Chickpea and Northern Bean Soup

January 02, 2009 By: Megabeth Category: Main Dishes, Other

By just opening some cans of organic beans and tomatoes, you can make a quick, easy, and tasty soup in just a few minutes. In fact, this soup came out so good…I’m doubling the recipe next time.

Creamy Chickpea and Northern Bean Soup
by Megabeth

  • One 15.5-ounce can chickpeas, drained
  • One 15.5-ounce can great northern beans, drained
  • One 14-ounce can light coconut milk
  • One 14.5-ounce can diced tomatoes, drained
  • 1/4 cup apple juice
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cumin
  • 1 cup vegetable stock
  • Salt and freshly ground black pepper

Place chickpeas, northern beans, coconut milk, tomatoes, apple juice and spices into blender. Puree until smooth.

Pour into medium sauce pan and add vegetable stock.

Simmer on medium heat until heated through.

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