Mexican-Inspired Veggie Bakes

After a great success with a new cooking method that allows me to portion out meals (decreasing waste and keeping the convenience of ready-to-eat food), I want to keep this foil packet method going.  In the original post, I mentioned that cooking portions out with aluminum foil packets might lend itself to a Mexican burrito-like dish.


Mexican Veggie Bakes:

After I portioned out this one, I realized these definitely serve 6 not 4


  • Knife, cutting board, large saute pan with lid, large sauce pan with lid, medium pot with lid, colander, 6 1′-wide sheets of aluminum foil, stove top, oven
  • 1 small-medium head of broccoli, cut into small florets
  • 2 zucchini or yellow squash, cubed
  • 1 tomato, cubed
  • 1 green bell pepper, cubed
  • 2 portobello mushrooms, cut into bite-sized pieces
  • 1 jalapeno, with or without seeds, diced
  • 6 cloves garlic, finely chopped
  • 1 onion, diced
  • 1 cup dried red and/or black beans
  • 2 cups vegetable stock
  • 1 cup brown rice
  • Ground coriander
  • Cumin
  • Chili powder
  • Paprika
  • Kosher salt and ground black pepper
  • The juice of 1 lime
  • 1 Tbsp coconut oil
  • Evoo
  1. Soak the beans overnight.  Strain and rinse.  Cook covered in a large pot of lightly salted boiling water 25-40 mins, or until tender.  Strain and set aside.
  2. Over medium heat, bring the veggie stock in the sauce pan to a boil.  Add the brown rice.  Cover, reduce the heat and let simmer until the rice is cooked and all the liquid is gone.  Fluff with a fork and set aside.
  3. Preheat the oven to 375 F.
  4. Over medium heat, melt the coconut oil in the large saute pan.  Add the broccoli, zucchini, and pepper.  Let cook 2 mins then add the onion and let cook another 2 mins, stirring occasionally.
  5. Add the garlic and jalapeno and let cook about 1 minute.  Now that the veggies are just starting to soften, stir in the coriander, cumin, chili powder, paprika, and a pinch of salt and pepper (start with about 1 tsp each, except 1/2 tsp black pepper).  Add the tomato and portobello mushrooms, cover, and let soften for about 2-4 mins.  Stir in the lime juice.  Taste-test and re-season as needed.
  6. The vegetables should now be soft, but not the very soft texture often found in burritos.  Remove from the heat.
  7. Pour a small dime-sized drop of evoo on the bottom half of one of the aluminum sheets, and rub with your fingers to coat the bottom half of your future packet.  Portion out and layer 1/6th of the rice, beans, and vegetables onto the aluminum foil.  Fold the sheet in half and seal up the edges.  Repeat until all of the ingredients are gone.
  8. Bake as many packets as needed now for 20-30 mins at 375 F, or until the veggies reach the desired softness.  Store the rest in the fridge up to a week.  When reheating from the cold fridge, allow an extra 10 mins in the oven.
  9. ENJOY!!

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