Oh my goodness, I am ridiculously excited about so much that is going on here. Burritos, meatless meals galore, and one heck of a cookbook. We’ll get to the burritos momentarily but first, let’s chat about the fact that America’s Test Kitchen, the source of the several of my most favorite and treasured cookbooks, recently released The Complete Vegetarian Cookbook. I have been anticipating this release for months, ever since I learned that they were working on this book.
You may be wondering why I am so enthused since, it is true, I am not a vegetarian. However, I love vegetarian food and we continue to eat more and more meatless meals all the time. As a result, I’m always on the lookout for good sources for vegetarian recipes. It’s safe to say, I feel like I finally hit the jackpot with this book. As I said, I do enjoy many meatless meals, but sometimes they don’t sound quite satisfying enough. This is much more than just pasta and salad. What most impressed me upon flipping through this book the first time is how many awesome recipes it held (over 700, actually!) that I knew would be entirely satisfying and packed full of flavor. In fact, I was apparently making all sorts of gasps and exclamations as I paged through – Ben and the kids got quite a kick out of it.
Once that was done, it was time to start cooking. I have already made several recipes from the book and have a few more on our menu for this week. It was hard to choose one to share with you but in the end, it had to be burritos right? Now, vegetarian burritos can be a bit tricky. They need to be hearty and flavorful to measure up to their meaty counterparts. This recipe uses an extremely delicious filling of rice, pinto beans, swiss chard and monterey jack cheese that is spot on in flavor, texture, and satisfying-ness (that’s a word, right?) I used brown rice to keep the filling whole grain and it worked wonderfully. We truly adored these! And what made them even better is that they were fabulous as leftovers too. Next time I will probably make a double batch and freeze the extras.
Full disclosure: This giveaway is sponsored by America’s Test Kitchen with Annie’s Eats. I did receive a copy of The Complete Vegetarian Cookbook for the purposes of the review. As always, all text and opinions are my own.