Chipotle Bean Burritos

We had these burritos a couple of weeks ago and really enjoyed them. Sometimes bean burritos are exactly what we want ... no soy crumbles... no chicken... just beans. This recipe was really good and not bland as some bean burritos can be. Really good with homemade guacamole and chips!

Burritos

1 TBS oil

1 garlic clove, minced

1/2 tsp. chili powder

1 chipotle chili in adobo sauce, minced

1/8 tsp salt

1/3 cup water

1 (15 oz.) can black beans, rinsed and drained

1 (15 oz.) can kidney beans, rinsed and drained

3 TBS or more refrigerated fresh salsa

6 (10 in.) flour tortillas

1 cup or more shredded cheddar cheese or pepper jack cheese

chopped tomato

shredded lettuce

1/3 cup sliced green onions

sour cream

1. Heat oil in a non-stick skillet over medium heat. Add garlic and cook 1 minute, stirring frequently. Stir in chipotle chili and salt, stirring constantly. Add water and beans, bring to a boil.

2. Reduce heat and simmer 10 minutes. Remove from heat, stir in salsa. partially mash bean mixture with a fork.

3. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of tortilla. Top with cheese, tomato, lettuce, green onion and sour cream.

Guacamole

1 ripe avocado, peeled

1 TBS onion, minced

1 TBS fresh cilantro, minced

1 TBS lime juice (or less to taste)

1/4 tsp. salt

1 small garlic clove, minced

1/2 jalapeno pepper, seeded and minced

1. Place avocado in a bowl, mash with a fork. Add onion and remaining ingredients, stirring until well blended.

Lentil salad with dried apricots and pistachios

I made this dish for February book club and it was a hit. This salad is easy to make and tastes delicious... and bonus, it's healthy too!

1 cup dried French lentils, rinsed

1 tsp. veggie bouillon

1/4 tsp salt

3 TBS or more shelled pistachios, roasted (I bought pre-shelled, roasted salted)

2 TBS olive oil

2 TBS fresh lemon juice

2 tsp honey

1/2 tsp ground coriander

1/2 tsp grated peeled fresh ginger

1/2 cup dried apricots, diced

1/4 cup thinly sliced green onion

2 TBS fresh cilantro, chopped

1/2 cup crumbled goat cheese (optional)

1. Place rinsed lentils in a medium sauce pan and cover with water to 2 inches above lentils. Stir in veggie bouillion. Bring to a boil, then reduce heat to medium and simmer 15 - 20 minutes until lentils are chewy-tender. Drain any remaining liquid, set aside to cool.

2. Combine oil, juice, honey, coriander, ginger and salt. Stir with a whisk until combined. Pour over lentils, gently stirring until coated. Let sit 20 minutes or until cooled to room temperature.

3. Add nuts, green onions and cilantro to lentil mixture. Transfer to a serving dish, top with goat cheese if desired and enjoy!