Remember that song "Banditos" by the Refreshments from like 1990-something? It was all: "So just how far down do you wanna go/We could talk it out over a cup of joe/And you could look deep into my eyes/Like I was a supermodel/Uh-huh."
Anyway, this meal — the Bandito Burrito from Vegan Bites — got that song stuck in my head for days:
I don't usually follow recipes for burritos. I just shove some seasoned beans and rice and veggies in a tortilla and stuff it in my face. But I've been wanting to make more recipes from Vegan Bites, a book designed for vegan singles. All the recipes only make a couple servings. This one made for two burritos, filled with pintos, red bell pepper, corn, jalepeno, and onion. I topped my filling with melted Nacho Teese. Yum!
Check out that sexy kale on the side:
I picked up a huge batch from one of my favorite farming couples — Keith and Jill Forrester of Whitton Flowers & Produce — at the Memphis Farmers Market. I sauteed it with a little oil, garlic, and plenty of sriracha. Nothing beats fresh greens from the farmer's market.