Carnival of Meatless Recipes

Ruth at Just Another Day In Paradise is hosting a Carnival of Meatless Recipes for Lent. Catholics over age 14 are required to abstain from meat on Fridays during Lent, though many devout Catholics choose to abstain for the entire 40-day season or on additional days of penance. "Meat" includes all warm-blooded animals -- fish doesn't count. That's why you see the traditional "Friday Fish Fry" so many places -- back when EVERY Friday was a day of abstinence from meat, Catholics would get together for their weekly fish dinner. I bet it was fun!

Anyway, in the spirit of the Lenten season, I have a few meatless recipes I'd love to share. All recipes, unless noted, are portioned for 2 adults with leftovers or a single small child's meal, but can be multiplied as necessary for larger families.

Here is the first of what will be a weekly topic during Lent -- tonight's meatless meal, in honor of Ash Wednesday:

"Got Ashes?"

Black Bean and Guacamole Burritos with Spanish Rice

Ingredients:

For the Beans:
1 Can Black Beans (preferably organic), drained of water
About 1/2 tsp Chipotle Tabasco sauce (optional)
Chili powder (to taste)

For the Guacamole:
1 large ripe avocado
2 tbsp prepared salsa (mild or medium)
Salt (to taste)
Juice of 1/4 lime

1/2 cup shredded Mexican or Colby Jack cheese (to garnish)
2 flour tortillas (whole wheat are best)

For the Spanish Rice:
1 cup rice, prepared according to instructions
1 tbsp chili powder (adjust as necessary for taste)
1/2 tsp onion powder
1 can of diced tomatoes, drained of juice
Salt or seasoned salt (to taste)

Instructions:

Prepare 1 cup of dried rice according to package instructions. This should take about 20 minutes.

Meanwhile, in a small saucepan, mix the drained beans with about 1/2 tsp tabasco and a couple of shakes of chili powder (depending on how much kick you'd like the beans to have -- you can add more if you need to. Heat the beans over medium heat, stirring frequently, until hot but not boiling, then turn down the heat to low or med-low, stirring occasionally.

For the guacamole, scoop the flesh of the avocado into a bowl and add salsa, lime juice, and some salt to taste. Using a fork or potato masher, mix the contents of the bowl until blended but still lumpy.

By the time you finish these two tasks, the rice should be done. Over very low heat, stir in the canned tomatoes, chili powder, onion powder and salt and/or seasoned salt. Stir until well blended and remove from heat.

Place tortillas between two paper towels, folding the corners of the towels underneath the tortillas. Warm in microwave for 15-20 seconds. Assemble burritos by scooping beans into each tortilla followed by guacamole and shredded cheese. Serve alongside spanish rice.

Yummy!



This meal is a big favorite of our 2.5 year old. The portions listed above are just enough to feed my husband and me with a small portion left over for the kiddo, who is a light eater. We serve him just beans, rice, guacamole and cheese in a bowl with a spoon and a tortilla on the side, ripped up in little pieces for dipping. It's less messy that way, and what toddler doesn't enjoy dipping?

Large families will want to at least double this recipe.