Inaugural Burritos

Welcome! After being snowed in for the weekend, we decided to kick off this cooking blog with tonight's scrumptious dinner: burritos! They're easy, quick and fun. Here's our version on the classic:

The spread.

The veggies.

The fillins.

The finishing touches.

Inaugural Burritos (makes 4):

Veggie Filling

• 1/2 a red bell pepper, sliced
• 1/2 a green bell pepper, sliced
• 1 cup of baby bella mushrooms, sliced
• Olive oil to coat pan
• A pinch of salt and pepper
• A dash of garlic powder
• A dash of onion powder
• A dash of cumin
• A dash of coriander
• A sprinkle of cayenne
• A sprinkle of red pepper flakes
• A sprinkle of oregano
• A sprinkle of paprika

          Heat the oil on medium high heat. After about two minutes, toss in the veggies. Stir often, cooking for for about 5 minutes. When veggies look bright and mildly tender, toss in herbs and spices. Stir together for another 2 minutes.

Da Rest

• Your favorite guacamole, to taste
• Peach salsa, to taste
• Hot sauce, to taste (don't be a wimp)
• 1 cup white rice, steamed
• 1 can re-fried pinto beans
• 1/2 cup sliced grape tomatoes
• Cheese (if desired, to taste)
• 4 flour tortillas

          Wipe down pan from making veggie filling. Place tortillas one by one, cooking for about 20 seconds per side. Spread a layer of beans and a layer of guacamole on the tortilla, fill 'er up and wrap snug by folding up the bottom first, then folding in the two sides. Eat the heck outta' that durn burrito.