Today, I turned a beans ‘n greens burrito into a grilled cheese sandwich.

This is how it happened.

I chose a bean : white. I chose a green : baby spinach.

Then I remembered my imaginary best friend Erin’s astounding idea : hummus grilled cheese sandwich.

Then I remembered this yummy-looking grilled cheese sandwich I saw on pinterest.

Then I remembered tasting and enjoying this lemony chickpea purée at a friend’s house.

Then, I made this.

I think this grilled cheese sandwich looks simply delicious.

I know for a fact that this grilled cheese sandwich tastes simply delicious.

One can never be too inspired.

Now a few technical notes on the white bean spread (recipe follows). It is tasty and sweet and tangy. Its magic ingredient is grinded vegetable chips. It is also a tasty and sweet and tangy dip. It’s magical when you dip some veggie chips into it.

If you’d rather eat a burrito than a grilled cheese sandwich, check out other FMP members’ twist on the recipe. For Mark Bittman’s original recipe, read Jacqui’s post on her strikingly beautiful blog, good things grow.

white bean spread (print)

recipe inspired by mark bittman, naturally ella, ricardo and pinterest

1/2 cup roughly crushed vegetable chips

1 19 oz can white beans, drained and rinsed

1/4 cup water

2 tablespoon olive oil

zest of 1 lemon

juice of 1 1/2 lemon

1/4 to 1/2 teaspoon salt

pepper

Grind the vegetable chips in a coffee grinder. Transfer to a food processor with athe rest of the ingredients. Process until smooth.

tartinade aux haricots blancs (imprimer)

recette inspirée par mark bittman, naturally ella, ricardo et pinterest

1/2 tasse de chips de légumes grossièrement écrasés

1 boîte de 19 oz de haricots blancs, égouttés et rincés

1/4 tasse d’eau

2 c. à table d’huile d’olive

zeste d’un citron

jus de 1 1/2 citron

1/4 à 1/2 c. à thé de sel

poivre

Broyer les chips de légumes au moulin à café. Transférer la poudre ainsi que le reste des ingrédients dans un robot culinaire. Réduire en une purée lisse et homogène.