Vegetarian Commando Burritos

Vegetarian burritos

Vegetarian burritos

This is one of my favourites and so popular you might want to double the recipe. The traditional lime juice in the sauce adds such an unexpected brightness and there are many layers of textures and flavours hidden in the burrito. Once again you can use this as a base for tostadas or nachos, layer with corn tortillas for a chilaquiles or thin with vegetable broth for a soup. You’ll just have to email me for the extra recipes or take my web-inar with Skype consultations!

  • ½ k/1lb cooked or canned black beans
  • ¼ cup hot or mild chunky salsa
  • 1 Tbsp chilli powder (darkest red hue)
  • 1-2 cloves garlic, roasted
  • ¼ tsp cumin
  • ¼ tsp red pepper flakes (opt)
  • 2/3 cup fresh corn, roasted
  • Six 8-inch/20cm flour or spelt tortillas
  • 2 cups cooked brown rice/millet mix
  • 1 zucchini or yellow squash, diced
  • 1 cup sliced any mushrooms (opt)
  • ¾ cup/90g grated reduced fat pepper jack or equivalent part-skim Mozzarella

 

Garnishes
  • Light sour cream or reduced fat Greek style yoghurt
  • Sliced Kalamata olives
  • Sliced green onions at severe diagonal
  • Salsa, hot or mild
  • Coriander/cilantro sprigs

 

The Wilder Method
  1. Drain canned or soaked beans, reserving ¼ cup liquid.
  2. Process beans, liquid, salsa and seasonings until fairly smooth. Transfer to bowl with roasted corn and set aside.
  3. Stack tortillas; wrap in damp paper towels and microwave for 20 seconds.
  4. Spread ¼ cup bean mixture, rice and vegetables down centre of each tortilla. Top evenly with cheese and roll up or fold into a classic burrito.
  5. Coat a med square baking dish (8-in/20cm) with oil spray from pump (non-aerosol). Place burritos seam side down.
  6. Cover; bake in 375F/220C preheated oven for 15-20 min or until heated through. Set aside; keep warm

 

Susanita’s Sauce
  • 1-2 tsp EVO (extra virgin olive oil)
  • 1 med red onion, sliced to rings
  • ½ Ea all small coloured capsicums, sliced to rings
  • 2 Tbsp lime or lemon juice
  • 1 tsp fresh minced oregano
  • 1/3 cup mild or hot chunky salsa
  • 1 can (15oz/400g) diced plum tomatoes

 

Method
  1. Meanwhile place non-stick skillet/frypan over med-high heat until a sprinkling of water dances in the pan, like jumping beans!
  2. Add next 4 ingredients and sauté 3-5 minutes.
  3. Reduce heat to med and add last 3 ingredients; simmer for 1 more minute.
  4. Serve over burritos and garnish as desired.

 

NOTE: You can also use this mix in a ‘panacea quesadilla’- simply fill and fold over a spelt or flour tortillas and cook crisp in sauté pan. The sauce works great too served over or on the side. Try this for brunch with softly shirred eggs on top or inside. Use inside the Chilaquiles for a vegetarian version! Experiment with different varieties of beans and grains. This becomes a complete protein source with all amino acids therein and high fibre. Weave in (hide) any extra grated root vegetables too! If you don’t like microwaves, wrap tortilla stack in damp paper towels then foil and warm in oven. There are these cute covered terra cotta warmers available that you can keep on the table too for extras, which will go fast!

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