Thursday, May 5, 2011

Super Crunch Burritos

It's been one of those weeks. One of those weeks where apparently I'm just plain grumpy. And apparently no amount of dirty martini or hot pink nail polish can cure me.

People keep saying it's the weather. I'm not entirely convinced but let's go ahead and blame it on the weather anyway.

But it's Cinco De Mayo! And who can be grumpy on the Cinco of Mayo? Because that would be tragic. And so I'm putting on my smiley face panties and making burritos. Because they're super crunchy. And super. And crunchy. And will probably make me feel better.

I feel an eensy bit bad, because these burritos are more about the 'assembly', vs. the 'cooking'. So simple a five year-old could make them. I don't feel that bad though, because they are delicious. Oh, and I got the idea from a little restaurant in town: Casa Que Pasa. Not sure if they're exactly the same but they are delish either way.

Enjoy! And happy Cinco of the Mayo :)

2 cups water
1 Tablespoon Earth Balance
1/2 teaspoon sea salt
1 cup brown rice
Homemade or store bought pico de gallo - I'll post my 'famous' recipe
1 can black beans (or you can make your own: soak for 24 hours, then cook)
Homemade or store bought guacamole - this is a good recipe
Baby spinach leaves, cut or shredded into small (bite sized-ish) pieces
Fresh cilantro, roughly chopped
About 3/4 cup three-bean munchies
Large flour tortillas
Tortilla chips, crushed up
Tofutti sour cream
Daiya 'cheese'
Tapatio sauce

Preheat oven to 375. In a pan, bring water, Earth Balance and salt to a boil. Place rice in an oven safe dish with a lid. If it doesn't have a lid, use tin foil.

When water boils, pour over rice, cover dish with lid or tightly with tin foil and put in oven. Bake for 1 hour. That's how Alton does it. And it is hands down, the best way ever.

While your rice cooks, combine black beans and about 1/2 cup pico de gallo. Heat on low on the stove. When just warm, taste and add salt and pepper as you so desire.

Meanwhile, prepare your guacamole by following this recipe.

In a small bowl, combine spinach and cilantro. Set aside for assembly.

When rice is done, remove from oven and fluff with a fork. When your beans are hot you can get your assembly on.

Start with a tortilla. If you warm it up a bit, it rolls better. On the side closest to you, spread some Tofutti sour cream 3/4 of the way across the tortilla, leaving both ends and a little area closest to you bare. Repeat with guacamole.

Top that with rice in a line, down the tortilla side closest to you. Top that with beans.

On top of the beans, add crushed tortilla chips, three bean munchies and a little more salsa.

Top that with your spinach cilantro mix and add some hot sauce if you feel like it.

Now it's time to roll.

Start by folding the small end of the tortilla (closest to you) over the filling. Roll once then fold both ends inside, on top of where the filling is. Finish rolling. Note: Be aware of the rolling factor when you're filling your burrito.


Alongside a lovely green salad or simply in your nand. Over the sink. Perhaps with a Corona nearby.


Black Bean

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