Summer is in full swing here – my best friend I grew up with, Jenny, came down for a visit with her boyfriend Jay and we stayed in St Augustine at our favorite Edgewater Inn Friday night.
|Jenny and Dawn at Edgewater|
|Beforehand my daughter played in the sand.|
Since I was running around like maniac before they got here I didn’t have much time to cook so I threw together a round two recipe with stellar results. Remember the shepherds pie I made last week with the fresh summer veggies and quinoa?
Since there are only three of us, we had so much left over that I remade it into a sort of burrito casserole that I had not planned on posting – but we all loved it so much that I snapped a shot before we polished the whole thing off and figured I would share it.
Stay tuned for next week….I have another special visitor coming in town to visit me and you might know her from another of your favorite blogs!
Summer Burrito Casserole
Serves 3 to 4
Gluten Free, Vegan
1 tsp adobo seasoning (or seasoning of choice)
1 cup cooked black beans
3 gluten free tortillas (or tortillas of choice)
1/3 cup Daiya cheddar cheese (or cheese of choice)
1/2 cup good quality tomato sauce (I used Garlic Joy Marinara)
1. Preheat oven to 375F. Spray a small baking dish with cooking spray. Mix shepherd’s pie, adobo and black beans in a medium bowl; roll 1/3 mixture into each of three tortillas, placing each in the dish as you roll. Pour tomato sauce over evenly; top with cheese. Bake for 25 to 30 minutes or until cooked through.
No nutrition info available on this one.