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Grilled Vegetable Burritos, Enchilada Style

October 11, 2011
By Wendy Monro , Simply Food Writer

I am not sure what is happening to my brain lately. I keep getting common phrases wrong.

Just today, I was talking on the phone with my mom and I said, "I always want the kids to go for the stars."

I knew as the words came out of my mouth that I meant to say, "...shoot for the stars." I have been doing this for a couple of weeks now. I either get the phrase wrong or cannot remember the appropriate phrase I am looking for.

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Grilled vegetable burritos, enchilada style, with fresh guacamole

I'm acting like Ricky Ricardo. Ricky had a language barrier. English is actually my native language. It is my only language for that matter. Claud just keeps laughing at me and tells me it is because I am not eating enough meat. He has been saying this to Daphne, our daughter, for all of the years she has been a vegetarian.

Am I losing it? Do I need to eat more ginkgo biloba? I think ginkgo biloba helps enhance your memory. I'm not sure. See, I even forgot that.

Oh well, I am not too worried. I'll get it back. It must be a phase I am going through. At least I recognize that I am saying the wrong phrase. It would be worse to be throwing out all of these crazy sayings, thinking they are correct.

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Grilled Vegetable Burritos, Enchilada Style

Serves: 4

Time: 30 minutes

1 zucchini

2 tomatoes

2 Portabella mushrooms

1 onion, quartered

2 red peppers

2 tablespoons olive oil

salt and pepper to taste

1 can black beans

1 clove of garlic, minced

1 teaspoon Spike seasoning

8 flour tortillas

1 can enchilada sauce

cup cheese

cup sliced black olives

2 cups guacamole

Preheat oven to 400 degrees. Chop all of the vegetables into thick chunks (about one inch pieces). Place these onto a baking sheet and drizzle on the olive oil. Sprinkle this with salt and pepper. Place in the oven for 15 minutes.

While these are roasting, heat up the beans with the garlic and seasoning and make some guacamole. Take the vegetables out of the oven and layer a tortilla with beans and vegetables. Roll these up and place in a baking dish. Pour the enchilada sauce over these. Sprinkle on cheese and olives. Place into the oven for about five - ten minutes, just enough time to heat the sauce and melt the cheese.

See, I haven't lost it completely. I can't sit around worrying about this because I have bigger fish to fry (I got that one right!).

Well, this week, I am not writing about fish. That could have been a great segue if I were.

Instead, I am working on getting more vegetables into our entrees. At the same time, I am trying to trick my husband into being satisfied with meals, which do not contain meat.

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Really, I am working in earnest to create meals where he doesn't even notice the meat isn't there.

Usually, whenever I make a meal without meat, Claud will go to the fridge and grab some (leftover meat or lunch meat), cut it up and pile it on top. It is so weird. I don't know if it's a psychological thing or what? Every meal must have meat? I don't get it.

He would take a perfectly beautiful pasta primavera with lovely spring vegetables and top it with sliced deli ham. Eewww.

Claud works very hard at a stressful job. He loves it, but it's a lot of work. He travels a lot too. He doesn't exercise at all...ever.

Sometimes I worry about his health. I figure, since I do most of the cooking around here, I can at least help him to cut out some of the fattening food with the meals I cook for dinner.

This is one reason why I am taking the meat out whenever possible.

I am not eliminating it entirely, just lessening its existence in my kitchen. This means I have to be very clever. The food I prepare has to be so tasty and satisfying that he doesn't even miss the meat.

This week, I believe I accomplished my goal. I started out by grilling a lot of vegetables: Portabella mushrooms, tomatoes, zucchini, onions, etc... Then, I heated up some black beans with garlic and spices.

I figured I could make some vegetable burritos for all of us.

Then, I thought, it needs more of a kick. I like to layer several flavors to the meal. Otherwise, he is still going to want some chicken or steak in there.

So, I smothered them with enchilada sauce and topped his with cheese and olives. I put vegan cheese on Daphne's and mine.

I have to say, I have really come around to the vegan cheese. It has been a couple of years since I first tried it and spat it out in disgust. I don't know if I changed or the recipe changed, but it is really good.

I have also discovered vegan cream cheese and vegan sour cream, which are also unbelievably delicious.

Then, to make my burritos even more flavorful, I topped them off with some freshly-made guacamole.

Once I served the burritos to Claud, he ate them without a word. He cleaned his plate and told me they were delicious. He never asked me to add meat or made that trip to the refrigerator. I don't even think he realized he wasn't eating meat. Mission accomplished.

To make my evening more magical, Jack walked up as I was taking the enchilada style vegetable burritos out of the oven and asked what we were eating for dinner. I said, "I made these burritos," thinking he would ask what he would eat instead.

However, he said, "Okay, I'll try one of those." I was in complete shock.

Of course, I had to make him one without the grilled vegetables. Otherwise, I would have to ask who had taken over my son's body and to please return Jack to me.

Regardless, he not only ate one and loved it, he asked me for another one.

This entire meal took only about 30 minutes to prepare. The vegetables grill while the beans are heating up and the guacamole is being mixed together. Then, you just roll it all up and throw it into the oven for a few minutes. This is "easy as pie."



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