Saturday, April 4, 2009

Mexican wrap bake

1 c instant rice
1 can Ro-tel
1 can black beans, drained and rinsed
1 c frozen corn
1 tbsp cumin
2 tbsp cilantro
6 flour tortillas
1 c Mexican cheese
sour cream

Preheat oven to 350 degrees.

Drain liquid from Ro-tel into a measuring cup. Add enough water to make 1 c. Pour into a large sauce pan; add cumin and rice. Bring to a boil. Cover, remove from heat, and let sit 5 minutes.

Stir in Ro-tel, black beans, corn and cilantro. Heat through.

Distribute mixture over six tortillas. Wrap burrito-style, and place in a greased 9x13 baking dish. Top with cheese, and bake 20 minutes.

Serve with chopped scallions and sour cream.

*Would be great with guacamole, hot sauce, salsa verde, salsa, etc.

Welcome, April

So, I haven't posted for a while because a) things have been nuts at home, and b) no one is reading anyway. LOL! Anyhow, welcome Spring! It doesn't much look like April here since there is still snow covering the ground, but it is finally getting above freezing here.

We're trying to still get stuffed unpacked from our move, my husband's schedule has been nuts, and I've been spending lots of playtime with the toddler. :)

With the move comes a new budget, and we're still trying to adjust. My goal is to end up with us spending no more than $326/month on groceries. We usually spend $300 every two weeks, so this will be a HUGE adjustment. I figure that the next three paychecks will still be close to that, while I try to adjust our menus and stockpile a bit. Doing this while eating HEALTHY foods will likely be a challenge. Wish us luck!

Tonight we'll be trying a new Mexican recipe that I thought up this morning. I'll let you know how it goes!