Easy Smeasy Burritos!

I threw this together the other day for lunch and it was so easy and it taste sooo good.

Ingredients:
2 cans refried beans (I use Amy's Organic)
1 can Rotel petite diced tomatoes with green chilies
1 small can of sliced black olives
1 8oz. sour cream
2 cups cheddar cheese

2 packages small flour tortillas (I use the fat free kind)

Directions:
Spray a 9 x 13 inch pan with cooking oil.
Layer ingredients in order given ,starting with the refried beans and ending with cheese.
Heat in a preheated 350 degree oven for 15 mins or until cheese is melted and ingredients heated through.

Then all you do is scoop some onto your tortilla and roll it up and you got yourself a tasty little burrito!
This will feed a family of 6 two burritos a piece, approximately!

Enjoy!

Veggie Stuffed Shells

These are great for those times when you don't want a meat but still want to get filled up. They were delicious!


1 box of jumbo pasta shells
2 tsp. olive oil
2 1/2 cups of chopped broccoli
1 cup shredded carrot
1 small onion, chopped
1 garlic clove, minced
1 10oz. box of chopped frozen spinach, thawed
1/4 cup fresh chopped basil
1 cup low fat cottage cheese or part-skin ricotta ( I actually used plain yogurt because I was out of both of those and it worked just fine)
2 TBS grated Parmesan
dash of salt and pepper
1 Jar of favorite spaghetti sauce
1/2 cup Italian blend shredded cheese

1. Heat oven to 400 degrees. Cook pasta according to package directions.
2. Heat oil in large skillet over medium high heat. Saute' broccoli, carrots, onions and garlic 3 mins. or until just tender. Add spinach and 1/2 cup water; cover and cook 2 minutes.
3. Remove cover and cook until liquid is mostly evaporated. Remove from heat and stir in basil, cottage cheese, Parmesan and salt and pepper. Spread sauce on bottom of a 13 x 9 in. baking dish.
4. Fill each pasta shell with a rounded TBS of filling; arrange in baking dish. Sprinkle with Italian blend cheese and cover tightly with foil. Bake 35 mins until hot and bubbly.

Enjoy!

Rice and Black Bean Burritos

Rice and Black Bean Burritos

Ingredients:
3 1/2 c. canned black beans, drained and rinsed.
3/4 c. favorite salsa
1/3 c. chopped tomatoes
1 sm. can green chiles
1 1/2 c. cooked rice
6 flour tortilla
1 1/2 c. shredded cheddar cheese

Cook beans, salsa, tomatoes and chiles in a pan over medium low heat, stirring frequently, until heated through.
Now I like to take my hand blender and blend this a little to give it more texture but not to much so there isn't any chunks. If you don't have a hand blender you can use a potato masher etc.or just leave it as is.
Add rice and mix well.
Divide filling among tortillas; top with cheese.
Roll tortillas up burrito style. Now at this time they can be frozen for a later meal . To freeze place seam side down on a plate and freeze until firm. Store individually wrapped in a freezer bag. To reheat take out day before. To cook: preheat oven to 350. Place burritos on oiled cookie sheet and cook for approx. 20 mins. Time may vary so check the centers after 15 mins.
Now if you are eating these right away. I still bake mine for a little while because I kind of like a crunchy tortilla on the outside. Still preheat to 350 and bake for about 10 mins.
Serve with additional salsa, sour cream and chopped green onions.
You may have to double or triple this recipe. My family of 5 wish they could have had seconds lol.
Enjoy!