Last week's pizza set me off on a tex-mex craze about a mile wide and three weeks long.
The thing is that once you have a fiesta going on in your kitchen, you can't just call it a night after one mojito! Oh no no no. You have to go for sixths. Turn the music up. Shake your bon bon.
Make fabulous adorable small talk with each and every one of the spices in your spice cabinet. (And maybe even a few cookbooks.)
All in the name of practice.
Practice for when your boyfriend says to you, "hey, girlfriend, we are going to a wine and cheese party on Saturday night so that you can meet each and every one of my best friends!"
(See what I mean? Sixth mojitos = crucial. Partially because, well...
You need to build up that alcohol tolerance if you're going to drink more than a half glass of wine without becoming a slurring mess. And partially because rum and tequila are the best
After four days of
(It'll also help if the The.Boy.'s friends are so excellent and welcoming that they make this whole socializing thing effortless. Really. A lot.)
And, off the record, bribing them into liking you with chocolate in tart form also helps. You just can't dislike a girl who always brings dessert. It's pretty much a law in some states.
Maybe not. But it should be.
These burritos are perfect for those days when you're really craving Tex-Mex but don't want all the grease that usually comes along with it. For more healthy delicious take-out at home recipes, check out these options from Cooking Light!
Vegetable and Rice Burritos with Quesadilla Cheese
Serves 4, adapted from Cooking Light May 2012
- 4 tsp olive oil, divided
- 1/3 cup uncooked basmati rice (or other long-grain white rice)
- 1 tsp chopped garlic, divided
- 2/3 cup water
- 1/4 tsp salt, divided
- 1 jalapeno pepper, chopped
- 1/4 cup nonfat Greek yogurt
- 1 tbsp chopped cilantro
- 1 tsp fresh lemon juice
- 1/8 tsp ground cayenne pepper
- 1 onion, chopped
- 8 oz sliced porcini mushrooms
- 1/2 cup frozen or fresh corn
- 1 zucchini or summer squash, halved lengthwise and sliced
- 5 oz greens (I used Earthbound Farms stir fry greens)
- 1 cup grape tomatoes, halved
- 4 multi-grain tortillas
- 4 oz quesadilla cheese, shredded
- Heat a small saucepan over medium-high heat. Add 1 tsp canola oil to pan, swirling to coat. Add the rice and 1/2 tsp garlic. Saute for 1 minute, stirring constantly. Add 2/3 cup water and 1/8 tsp salt. Bring to a boil, then cover, reduce heat to low and simmer for 15 minutes. Remove from the heat and let stand for 10 minutes. Fluff with a fork and stir in the jalapeno.
- Meanwhile, combine the Greek yogurt, chopped cilantro, lemon juice, and cayenne pepper in a small bowl. Set aside.
- Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tbsp oil to the pan, swirling to coat. Add the onion and saute for 2 minutes, stirring frequently. Add the remaining 1/2 tsp garlic and mushrooms. Saute for 1 minute, stirring frequently. Add the corn and zucchini and saute for 2 minutes, stirring frequently. Add the greens and saute until wilted and tender.
- Add tomatoes and saute for 30 seconds or until thoroughly heated. Season with salt to taste. Remove the vegetable mixture from the pan and wipe the pan clean with a paper towel.
- Heat the tortillas according to the package directions. Divide the Greek yogurt mixture evenly among the tortillas, spreading it into a thin layer, leaving a 1/2-inch border. Top each tortilla with 1 oz cheese, about 1/4 cup of the rice mixture, and 1/4 of the vegetable mixture. Roll up each tortilla jelly-roll style and fold in the ends.
- Return the skillet to medium heat. Add 2 burritos to the pan, seam side down, and cook 1 minute on each side or until browned. Repeat procedure with remaining burritos.