Vegetarian Burritos

So we were driving around, and passing through what we would describe as a small, quaint township, and came upon the local farmer's market, or what remained of it. Farmer's markets are our new weekend hobby, an affair which even I, a staunch morning hibernationist, rise before dawn to attend to. Literally...if you don't make it to one particular favorite market of ours before 7:30, your chances of going home with a fresh dozen of free range eggs are close to nil.

Opposition to Seinfeld-coined "sweatshop eggs" featured in your supermarket at $.10 cents an egg can cost you a couple of hours' sleep if you take it seriously enough. But egg moralism aside, we really enjoy the feeling of being in our local market - schmoozing with the local food growers, bringing home bags of locally-grown, as-good-as-organic produce, drinking fresh coffee from the stand and maybe standing around, eating one of those freshly-baked scones as you peel back the wrapper.

So we plundered the local growers and made off with two bags of peppers - ordinary green and sweet multicolored, and a bag of cherokee purple tomatoes. We had bought some poblano peppers from the superG a couple days before. SO...we roasted all of them under the broiler. I couldn't figure out what temperature to roast at - I started out timidly at around 250 and eventually hit 375.

We chopped those up and laid them in pretty rows beside our chopped up purple tomatoes, made some brown rice and cooked our black beans, to that added some trader joe's poblano salsa, and ground up some fresh cumin seed, sea salt, and chili pepper in a mortar and pestle. All that together in 4 spectacorific vegetarian tortillas made a great lunch.




Posted by Sara