Posts Tagged ‘burrito’

by Sarah Steimer

Bill and I went to Santa Fe, N.M., from a Tuesday through a Saturday in October/November. Guess what days the Santa Fe Farmers’ Market runs? Tuesdays and Saturdays. We rushed over to the market on Saturday before our we had to fly home and it was completely worth it. Our pre-flight meal wound up being these awesome vegan breakfast burritos from a vendor at the market.

I visited: The Santa Fe Farmers’ Market Cafe. The Farmers’ Market itself opened in the 1960s and has grown into the hulking indoor/outdoor, year-young market it is today. The Farmers’ Market Cafe is located inside the market building and offers breakfast burritos, tamales, pastries and beverages. All benefits from the cafe go directly to the market itself.

The little cafe (and accompanying musician).

I tried: The vegan breakfast burrito, which included potatoes, onion, black beans, mushrooms and chiles.

Why it stood out: I’m not a vegan, and the other burritos did sound delicious (there were sausage, bacon, egg and carne options), but I was standing among tons of local produce. I wanted a burrito filled with all those things! It was great, and perfect with a cup of (organic) coffee before a long travel home.

It cost: $6 (Yahtzee!)

Find out more:
Santa Fe Farmers’ Market
1607 Paseo de Peralta
Santa Fe, N.M. 87501
(505) 983-4098

I couldn’t choose just a couple of pictures for this post! The market is both indoors and outdoors and has lots of cool, local items that I never get to see at my own market.

*$6 Snacks is a recurring feature that reviews an area eatery’s snack — for $6 or less. Look at a map of the places we’ve tried. Help our map grow by submitting your own review. Find out how!

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by Sarah Steimer

This meal was the first time I pulled the slow cooker out this season — I missed it so.

  • 2 15-ounce cans pinto beans
  • 3 cups water
  • 1/2 medium chopped onion
  • 1 tablespoon ground cumin
  • 1 garlic clove, minced
  • 3/4 cup salsa
  • salt and pepper
  • hot sauce, to your liking
  • 6 Swiss chard leaves, rinsed and chopped
  • 3-4 flour tortillas
  •  toppings (we went with a pepper jack cheese and chopped banana and bell pepper — other options could include tomatoes, shredded carrots, guacamole or sour cream)

Place beans, water, onion, cumin and garlic in a slow cooker. Cook on high until the beans are very soft (2-3 hours). Drain and return the solids (mostly beans and onions) to the slow cooker, saving about 1/4 cup of the water.

Add the salsa, hot sauce (if using), Swiss chard, and additional salt and pepper. Mix up so the chard is not merely hanging out on top. Continue to cook on high until the Chard is completely wilted and the beans are nearly falling apart, about 30-45 minutes. If the mixture seems dry, add the saved water. Adjust seasonings if necessary.

Serve the bean and chard mixture, still hot, in the flour tortillas with the chosen toppings. Also works well just scooped up with tortilla chips (which is how I ate it, reheated, the next day).

Makes 3-4 burritos.

Recipe adapted from: Kalyn’s Kitchen

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by Sarah Steimer

My dad's friend gave us so many peppers, including some called "Holy Moles," so, clearly, I had to make mole sauce.

Mole Sauce:

  • 2 teaspoons vegetable oil
  • 1/4 cup finely chopped onion
  • 1 tablespoon unsweetened cocoa powder
  • 1 1/2 teaspoon ground cumin
  • 1 teaspoon cilantro
  • 1 teaspoon chili powder
  • 1/8 tablespoon dried minced garlic
  • 1 (10.75 ounce) can condensed tomato soup
  • 1 (4 ounce) can diced green chile peppers OR 2 fresh Holy Mole peppers


  • soft wheat tortillas
  • 2 chicken breasts, poached and shredded
  • 1 green pepper
  • 1 small onion
  • kernels from one cooked corncob
  • 1 can of black beans
  • cumin and chili powder, to taste
  • shredded cheese
  • rice

SAUCE: Heat the oil in a medium saucepan over medium heat and cook the onion until tender. Mix in cocoa powder, cumin, cilantro, chili powder and garlic. Stir in the tomato soup and green chile peppers. Bring to a boil, reduce heat to low, cover, and simmer 10 minutes.

BURRITOS: Cook desired amount of rice according to directions. In a fry pan, cook onions and peppers for about five minutes over medium heat. Add chicken, beans and corn. Sprinkle in seasonings. Turn down heat to low, cover and let warm for about five to 10 minutes.

Heat tortillas and add rice then chicken mixture. Cover with mole sauce and shredded cheese.

Source (mole sauce, adapted): All Recipes

Burrito recipe and photos: Sarah Steimer

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