Monday, February 25, 2013

Veggie Burrito Bake

1 large clove garlic, minced
1 medium onion, minced
3/4 cup uncooked rice (white or brown)
3/4 tsp. turmeric
1 1/2 cups chicken or vegetable broth
16 cups loosely packed fresh spinach, torn
1 1/2 tsp. garlic, minced
salt and pepper to taste
2 cups cooked black beans
1 tbsp. chili powder (optional)
1 cup Monterrey Jack cheese, shredded
flour tortillas

Saute the 1 minced garlic clove, onion, uncooked rice and turmeric in a saucepan until the onion is tender. Stir often. Add the broth and mix well. Simmer covered, until liquid is absorbed, about 15 minutes for white rice, 40 minutes for brown rice. Remove from heat, fluff with fork and set aside. While the rice is cooking, heat 1 tbsp. oil in a fry pan on high heat. Add remaining garlic and the spinach, one handful at a time as it wilts, adding a little water as needed to prevent sticking. Spinach should be moist, with loose leaves, not all clumped together. In a bowl, combine black beans and chili powder.

Layer the ingredients as follows in a 2-quart baking dish: half of the spinach, all of the rice, all of the beans, remaining spinach. Sprinkle the shredded cheese on top. Cover and bake until sizzling 45 minutes

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