millet, veggie, & bean burritos of absolute yumminess

millet burritos final vegan recipes

with all our farmer's market goodness we decided to create some millet, bean, and veggie burritos. i was inspired by Jennifer's fiery black bean, corn, and chile quesadillas (as they looked so colorful & tasty) and i thought we'd make something similar with all the local produce we had. using some tortilla shells left over from last week's wraps, kidney beans & millet we bought in bulk this weekend (yay for bulk foods. i even brought my own containers! doublew00t!), and the fresh veggies - we thought burritos would be tasty! end result = holy batman, they were gooooooooooood! sooooooooooooooo gooooooooood! pretty much darn glorious! really. we've never had millet before and i'm happy to report it's one tasty grain! we think the burritos were so tasty 'cause they were made with such fresh local yummies (the local loot we used in this recipe: tomatoes, squash, green pepper, & corn). but enough talk - on with the vegan recipe!

ingredients:

1 cup millet

2 1/4 cup water

pinch of sea salt

1 large red onion, finely chopped, divided

2 cups cooked kidney beans (we cooked ours in the crock pot)

2 large tomatoes, diced

1 yellow squash, diced

kernels from 1 fresh ear of corn

1 green pepper, finely chopped

1 tbsp cumin

1 tbsp chili powder

2 tsp paprika

1/2 tsp garlic powder

1/2 tsp cayenne pepper

1/2 cup salsa verde

large tortillas (we just made 2, but the recipe is enough to make 4-6 burritos)

3 tsp olive oil, divided

oil cooking spray (or just a wee bit more olive oil)

 

what you'll need:

- large skillet/pan

- medium pot + lid

- baking pan (we used an 8x8, but any medium to large sized pan would work)

Also read:

what'cha gotta do:

pour millet into the medium pot and heat on medium-high. "toast" the millet for about 3-5 minutes, stirring often so it doesn't burn. once it starts smelling "toasty" remove from heat, and set the millet aside. return the emptied medium pot to the stove (still on medium-high heat) and add in 1 tsp olive oil. once the oil is heated add in 1/2 of the finely diced onion and sauté for a few minutes until it just starts to brown (about 5 minutes). add the toasted millet back into the pot with 2 1/4 cups of water. bring to a boil, cover, reduce the heat to low (just like you would with rice) and cook for 25 minutes. once it's done uncover, give it a stir, and set aside! mmmmmmmmm!

heat up 2 tsp olive oil in the large pan on medium-high. add the other 1/2 of the finely diced onion along with the diced green pepper. sauté for 5 minutes, add in the squash & corn kernels & sauté for another 3 minutes. toss in all the spices & kidney beans; sauté for 3 more minutes. add tomatoes & salsa, reduce heat to medium, and cook for about 5 more minutes (stirring about every minute or so). remove from heat, set aside, and get ready for some burrito assembling!

put a little millet and burrito bean & veggie filling in the middle of each tortilla shell and wrap 'em up. at this point you can enjoy your burritos as is, or you can bake them for a few minutes if ya like (we baked ours, and oh - if you decide to bake them you can actually wrap up both ends so that your filling doesn't fall out). to bake 'em lightly grease the baking pan and place burritos in pan. cook for 10-13 minutes on 350 (no need to preheat) or until the edges of the burritos begin to turn golden brown. remove from heat, allow to cool for a few minutes, top with a little cheeze sauce & salsa if you like (we did), and enjoy!

 

p.s. - this recipe makes for 4 big burritos or 6 smaller sized ones. we just made 2 last night (one for each of us) and are taking the fixings to create our own burritos for lunches today!

 

p.p.s. - sorry about the poor lighting - we ate dinner around 10 last night ('cause we were out late seeing The Dark Knight - it was freak'n awesome!) so i missed out on all the natural light. sadface. hopefully we won't eat dinner so late this evening (finger's crossed).

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