I don't like to cook meat. We're not vegetarian, but if I'm in charge of the meal (as is the case most weeknights), it's not likely going to include meat. Also, if I'm in charge of the meal, I'm going to make enough for more than one night.
These burritos are a perfect fit. My sister-in-law gave me the recipe years ago, and I still use the basic idea. I don't bother measuring quantities, rather just cut up one each of every vegetable I'd like to include, add LOTS of cumin (the kids enjoy it) and two cans of beans. I was so inspired by all of the beautiful colors that I took a photo during the cooking process.
This batch contains most of a butternut squash, three small zucchinis, one onion, lots of garlic and one each of red, yellow and green bell peppers. C helps assemble (don't forget fresh cilantro--my favorite part!) and we always have enough left to wrap individually in foil and place in the freezer for baking on another day. The kids truly love these and I love that they are a meal all in one. Yummy!
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