The Amazing Mirvana

Travels, and makes stuff.

I gotta learn to take photos of this stuff so I can be cool like the other food bloggers…

Anyhoo, I know you want these recipes even without the pictures. This evolved over the last couple days in an effort to utilize leftovers. You start out making one dish, and you end up with three!

Shopping list:
Whole ears of sweet corn
Zuchini
Vidalia onion
Red bell pepper
Portabello muchrooms
Whole wheat tortillas

Staples:
Olive oil spray
Olive oil
Mrs. Dash Southwestern Chipotle seasoning or similar
Canned black beans
Rice

Day 1: Grilled Veggies

whole ears of sweet corn with husks still on
A little olive oil (optional)
1 medium zuchini, sliced into about 1/4″ ovals
1 large vidalia onion, sliced into 1/4″ rounds
1 red bell pepper, sliced into 1/4″ rings
1 c. thickly sliced portobella mushrooms
Mrs. Dash Southwestern Chipotle seasoning

Clean off some of the outer husks of the corn, but leave at least a couple layers of husk on, and trim the ends. Soak ears of corn in water for several minutes and then place on a hot grill for 5-10 minutes, turning ever few minutes. Wait at least until some grill marks form, and then check for doneness by peeling back a little of the husk and poking at the corn kernels. I like mine to be tender-crisp. If you like yours well done, wait for more carmelization. If you have asbestos hands, peel and enjoy, otherwise, let cool for a bit, and you can eat drizzled with a little olive oil, or cut kernels off the ears and set aside.

Spray the remaining four ingredients with olive oil spray and season to taste with Mrs. Dash Southwest Chipotle seasoning. Arrange veggies on a hot grill and turn after a minute or two. Try not to over cook or let them burn; keep an eye on them. I like my veggies to be tender-crisp. Remove veggies after they have some nice grill marks, and toss in a large bowl with the corn kernels. Eat warm, or let cool for a nice cold veggie salad.

Day 2: Southwestern Veggie Fried Rice

About 1 c. leftover grilled veggies from day 1
1 c. cooked rice
1 c. canned black beans, drained and rinsed
More Southwestern seasoning mix

Saute everything in a hot grill pan until heated through. Viola! You have another dish!

Day 3: Southwestern Veggie-Rice Burrito

About 1 c. of leftover fried rice from day 2
Whole wheat burrito size tortillas
Reduced fat, organic, or soy jack cheese, shredded
Salsa or taco sauce

Top each tortilla with a couple heaping tablespoons each of fried rice and cheese, top with salsa to taste, and then heat in microwave about 1 minute each. That was lunch today:D

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