Yesterday, I drooled over these Garden Veggie Burritos by Girl Versus Dough, which inspired me to try something similar . I used the fresh veggies in my fridge and my own finds at the farmers market to create a tasty wrap that I'm going to share.
Please be aware that I cook to feel and taste. If I want more kale, I add more kale. If more onion suits my cravings, more onion is thrown in the pan. If I want lot of mushrooms, I put more in...and I recommend you do too!
A half-cup serving of cooked sliced mushrooms has a mere 14 calories, virtually no fat, 1 gram of fibre and is a source of phosphorus, potassium, copper, selenium, niacin and pantothenic acid. Mushrooms are also a good source of riboflavin, and are the only vegetable in the produce section with natural Vitamin D. All that goodness with little calories and fat.
What you'll need:
Lean ground beef
Spices (I used a Mexican Fiesta seasoning I bought at the farmers market)
1. Slice and dice all veggies to your desired amount.
2. Cook ground beef and black beans in a pan together until beef is done and the beans are soft. Drain if necessary.
3. Saute mushrooms in a pan until they start to caramelize, then add in the kale.
4. Once the kale is beginning to cook, add in the onion and peppers.
5. Mix in your Mexican Fiesta (or similar) seasoning.
6. When everything is done, spoon cheese and salsa onto a tortilla and pile the cooked toppings on top.
Optional: Use a panini press to grill the wrap together.
Where do you find dinner inspiration?