Food & dining

Sunday Supper

Rice, beans, and veggies one day, burritos the next

Cheesy pinto bean and rice casserole.
Karoline Boehm Goodnick
Cheesy pinto bean and rice casserole.

Refresh a casserole of pinto beans and rice with lightly sauteed zucchini and yellow squash. A traditional casserole utilizes only one pot, but cooking everything for the same amount of time can leave rice crunchy and veggies mushy. Separate the tasks. Simmer a large pot of rice with stock and tomato sauce (for a vegetarian dish, use vegetable stock or water). Meanwhile, gently saute peppers and two squashes. Mix everything together, transfer to a baking dish, and top with crushed tortilla chips and cheese for a hearty family meal.

Karoline Boehm Goodnick
Bean burritos.

On another day, layer the rice and beans with fresh tomatoes, avocado, sour cream, and a simple cabbage slaw. Roll the filling inside large whole-wheat tortillas to make burritos and wrap tightly with parchment paper. They heat briefly in the oven and they’re so popular, you’ll start wrapping and rolling other leftovers to make this popular supper.

SHOPPING LIST

(For beans and rice, burritos)

Advertisement

¼ cup sour cream

Get The Weekender in your inbox:
The Globe's top picks for what to see and do each weekend, in Boston and beyond.
Thank you for signing up! Sign up for more newsletters here

2½ cups shredded Jack cheese

4 large whole-wheat tortillas

¼ green cabbage

2 medium tomatoes

Advertisement

1 avocado

1 large onion

1 red bell pepper

1 poblano pepper

1 jalapeno pepper

Advertisement

1 zucchini

1 yellow squash

3 scallions

2 cloves garlic

1 bunch fresh cilantro

1 lime

Salt and pepper

4 tablespoons vegetable oil

2 teaspoons ground cumin

1 tablespoon paprika

3 cups long-grain white rice

1 can (15 ounces) tomato sauce

2 cans (15 ounces each) pinto beans

3 cups chicken or vegetable stock

¼ cup hot sauce

1 cup tortilla chips

Karoline Boehm Goodnick can be reached at kboehmgoodnick@gmail.com.