The following recipes are provided by Sara Eckert, of Healthy Harvest Farm.
Sara’s Summer Burritos
Makes 8 servings 2 Tablespoons olive oil 1 onion, diced
3 cups cubed patty pan and/or zucchini (No need to peel or seed; just cut off ends.) Cubes, 3/4-inch 1 bell pepper, diced
1 hot pepper, diced (optional)
1 1/2 teaspoons chili powder 1 teaspoon cumin
2 tomatoes, diced, leave the skins and seeds
5 chard leaves, cut into strips
2 cups cooked black beans 8 whole wheat tortillas 1 avocado, diced (optional) cheddar cheese (optional) sour cream (optional)
In a large skillet heat oil then add onion and saute for about 5 minutes over medium high heat until translucent. Add patty pan and/or zucchini and peppers and saute stirring occasionally until just beginning to get slightly soft (about 5 minutes but depends on size of cubes). Add chili powder and cumin and stir for 15 seconds. Add tomatoes and simmer until they are slightly reduced and vegetables are soft but not mushy about 10 minutes. I like mine slightly crunchy so I cook for less time. It is your choice.
Add chard and black beans and heat thru only a couple of minutes. Serve with Tortillas and toppings.
Variation:Instead of serving with tortillas you can serve it over a whole grain such as rice, barley, quinoa, or bulgar wheat.
Sara’s Winter Burritos
2 Tbsp olive oil 1 onion, diced 3 cups grated root vegetables (carrots, sweet potatoes, rutabagas, turnips, celeriac, parsnips, etc.)
4 kale or chard leaves or 2 cups spinach-chopped 2 cups cooked black beans whole-wheat tortillas salsa
avocado (optional) cheddar cheese (optional) sour cream (optional)
In a large skillet heat oil then add onion and saute for about 5 minutes over medium high heat until translucent.
Add grated root vegetables and saute (stirring to prevent sticking) until just beginning to get slightly soft (about 5- 10 minutes).
Add kale or chard and saute till greens are cooked (about 5 minutes)
Add black beans and heat thru (only a couple of minutes).
Serve with Tortillas and toppings.