Frozen Burritos

When I started my new job, I knew I wanted to have easy to grab lunches in the fridge.  I went from working at 10am to 8:30am, so I no longer had time to make myself lunch in the morning if we had gone out the night before and didn't have leftovers, or just had burgers and fries for dinner.  I buy the CedarLane Vegetarian Burritos from Costco, but they don't always have them, and I was looking for an even cheaper way to make freezable lunches. 

So when I had an extra sweet potato one day, and had accidentally opened a can of Trader Joe's Refried Beans instead of black beans, I whipped up about 8 frozen burritos.  They are surprisingly delicious and store pretty easily.  I just let it thaw on my windowsill all morning, then heat it up in the microwave. 

Recipe:
1-2 sweet potatoes, mashed (add salt and pepper to taste)
1 can vegetarian refried beans
6-8 flour tortillas (I used white and I think that is part of why they held up so well - the white ones are just softer and heartier)
1 cup shredded cheddar cheese

Procedure:
1. Put a flour tortilla on a piece of saran-wrap. 
2. Spoon sweet potatoes and refried beans into center of tortilla until it is pretty full.
3. Add cheddar cheese to the top. 
4. Fold burrito over and in on itself.  If it is having trouble sticking, use a bit of sweet potato as additional glue.  Immediately wrap in Saran Wrap. 
5. If your sweet potatoes are still hot, place in the refrigerator until cool.  If they are not hot, place burrito directly in the freezer. 

I made these about 2 months ago and just had one for lunch and it was good. 

Things to do with chard and arugala

Our biggest hesitation with signing up for the CSA share was the amount of greens that we knew would be coming our way in June.  Sister Barefoot, our CSA partner, does not care for arugula, so I know we're getting a lot of that, and we also know we're getting more than enough (read: any) chard.  So when we go through cookbooks now and look for recipes, we tag ones that have arugula and chard, and look forward to making them this summer.
Here are a few I've tagged -

Black Eyed Peas with Chard and Soba Noodles - p. 140, Fresh from the Vegetarian Slow Cooker
Arugala Pesto - p. 32, Dishing up Maryland
Shepherd's Pie with Chard-Lentil Filling - p. 171, Meat Lover's Meatless Cookbook
Cherry Tomato, and Black Bean Salad with Spicy Lime Vinaigrette - p. 201, Big Green Cookbook
Whole Wheat Pasta with Arugula - p. 176 Cooking from the Garden

We'll also be following the Baltimore Sun's Dining at Large blog, which features guests posts about Living in the CSA, and this local farm's blog which includes recipes about vegetables that are currently in-season.  The farm we are getting our CSA through has some recipes, but a relatively unappetizing selection considering how popular their CSA is.  I'm just saying, I think a forum which allows people to ask, "WTF do I do with the sh*tton of beets I got this week?"  would be helpful.

Any more resources for me?

Link Love

I started perusing a few other cooking blogs, including those of readers who have commented recently and many from links you all have on your blogrolls, the other day and have found the following recipes I want to try:

from Cook Eat Live Vegetarian: Butternut Squash and Chickpea Crumble w/ Caramelized Onions and other stuff

from Robyn Cooks:  Pizza with Sweet Potatoes, Leeks, and Blue Cheese and Fig and Goat Cheese Bruschetta

from The Saucy Kitchen: Goat cheese ravioli (if I ever get the pasta making attachment for Darth) and Pasta Rustica

from I'll Have What She's Having, French Lentils with Feta

from Coconut & Lime, Salmon Pea Risotto

Anyone got any more links to share?