2 in 1 meal: Make mexican soup one night, evaporate water, and use the leftovers for burrito filling

2 in 1 meal: Make mexican soup one night, evaporate water, and use the leftovers for burrito filling

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It was very filling and tasty. I used lentils instead of black beans because lentils are so much faster to cook in a pot and I like using dry beans instead of canned beans as they have much less sodium. I just threw all the ingredients in a pot, brought it to a boil, and then covered it up and simmered it for 45 minutes while I went and did something else. I love effortless recipes where you don't feel like you spent the entire day cooking. Unless of course you're in the mood for which I am from time to time. I think my favorite part of this recipe was what I did with the leftovers. I kept the pot on a low simmer while we ate the soup for 30 mins - 1 hour (it may differ depending on how much leftovers you have). The water completely evaporated and I was left with flavorful rice, beans, and veggies which I refrigerated in a tupperware. Instead of pouring more water and serving another soup the next day, I wrapped it up in 2 hearty burritos the next night for dinner. I loved this because lets face it, who wants to eat the same thing two nights in a row? No matter how good it is, I'd rather switch it up. BF didn't even notice the filling of the burrito was the evaporated soup! Water should be about an inch higher than the lentils and rice. Add the garlic, onion,  red pepper, carrots, vegetable bouillon, garlic salt, cayenne pepper, cumin, and more water. Make sure there's about 1/2 an inch to an inch of water over all the veggies.  Let water continue to boil for a couple minutes. I like to make pico by cutting up a tomato, 1/4 of a red onion, cilantro, and 1/4 of lime juice.

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