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Lilly’s Table

 

Meal Detail

 

Dinner

Roasted Vegetable Bean Burritos with Pico de Gallo

from the Week of July 12, 2015


  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

1 hour

Time
Estimate
1 hour

If you are starting to see fresh tomatoes, jump on them and make the salsa. If not, use your favorite salsa instead. Start by roasting the vegetables. Assemble and wrap in foil for later or bake up to enjoy immediately. Serve with a few dollops of the Mexican toppings if desired.


Recipes for this Meal


Summer
Photo of Roasted Vegetable Bean Burritos
  • Easy
  • Medium
  • Hard
Roasted Vegetable Bean Burritos

Mix & match your vegetables as the season allows. This is a great way to use up leftover roasted or even grilled vegetables. Beans complete the meal, but feel free to add chicken or cheese if you like. If you skip the chicken, add more refried beans instead. Make a ton of these and freeze them to enjoy later or even on the go.


Summer
Photo of Pico de Gallo
  • Easy
  • Medium
  • Hard
Pico de Gallo

With fresh tomatoes this salsa is simple and off the hook delish.


Summer
Photo of Mexican Toppings
  • Easy
  • Medium
  • Hard
Mexican Toppings

Some of my favorite Mexican restaurant’s have these fantastic salad bar-like stations where you can top off and garnish your own dishes. Often this includes several variations of salsa. Use this simple guideline to build your own favorites. Add this to your shopping list whenever you add a Mexican dish that needs a bit of sparkle and fun on top.