Vegetarian Burritos

It’s rich, it’s velvety, and it pairs marvelously with dry cheese.  It comes from Napa but it’s not wine.  It’s Borlotti.

This week we decided to try the famous Rancho Gordo heirloom beans.  I got a trial bag at the Ferry Building farmers market just to find out that Amazon’s price is the same (I’m including the shipping costs)…  I guess the advantage of shopping locally is in not having your food delivered by your local UPS guy?

Today I made a burrito.  This recipe is meant to use whatever vegetables are left in the fridge along with the main ingredients (Borlotti,brown rice, and guacamole).  Check out what I had to work with.

Print this recipe

VEGETARIAN BURRITO

INGREDIENTS:

For rice:

  • 1 tsp olive oil
  • 1 cup brown rice
  • 1.5 cup water
  • 1 (8 oz) can tomato sauce
  • 1 carrot, peeled and cubed
  • ¼ cup frozen sweet peas
  • ¼ cup frozen sweet corn
  • ½ tsp ground cumin
  • ½ tsp salt

For beans:

  • 1 cup of beans, soaked overnight
  • Salt to taste
  • Water

For burrito:

  • Fresh guacamole
  • Fresh salsa
  • Fresh kale, finely chopped
  • ½ bunch cilantro
  • 3 radishes, chopped
  • 1 avocado, seed removed, peeled, and sliced
  • 1 tomato, sliced
  • Garden spinach herb wraps

DIRECTIONS:

Make rice: on a frying pan heat up the olive oil.  Place rice on it, and steer, until it starts getting darker (about 5 minutes).  Transfer the rice into a rice maker.  Add water, tomato sauce, sweet peas, corn, cumin, and salt.  Cook, according to manufacturer’s instructions.

Make beans: boil on low heat the soaked beans for about 30 minutes.  Add salt to taste.  Once the beans are soft, drain the water.

Preheat a grill.

Assemble the burrito: soften up the wrap over steam.  We usually boil about ¼ cup of water in a frying pan, covered by a splatter screen.  Place the wrap on the screen for a little less than a minute.Spread some guacamole over the wrap, and place the burrito ingredients on the end, closest to you.  Start rolling the burrito, tucking the filling into the wrap.  Once the filling is covered, fold the sides, and continue to roll the burrito.We like it crispy, so I let the roll cook on the grillfor about 1 mintue.We paired these babies with Napa (but of course!)  Zinfandel , and enjoyed it tremendously! 

30 comments

  1. gageier says:

    Guten Abend,habe das Rezept gelesen,das wäre das richtige für unsere Enkelkinder wäre ja mal was anderes,tolles Gericht da lacht der Vegetarier.schönen Abend noch sei herzlichst gegrüsst Klaus

  2. nancycg56 says:

    These look so good ~ I think even Mr. Meat Eater would love them…as long as leave out the corn, LOL! Thank you for posting!!

    • Simo says:

      For earrings, you would need ear posts or wires or clip-on bases. For brcteleas, you need memory wire or stretchy cord or beading wire and clasps. For necklaces, memory wire or beading wire, clasps and perhaps pendants. The main reason for the increasing favor shown titanium is that titanium body jewelry items are about half the weight of equivalent stainless steel items. In addition, titanium can be anodized and this creates a marvelous variety of colors when contrasted with the single option of stainless steel’ s silver appearance. But the markup is much higher. Although the stainless steels used contain some nickel, they don’t release nickel salts into the body and therefore are highly unlikely to lead to nickel contact dermatitis. Most stainless steel body jewelry items are electro-polished. This is a reasonably sophisticated surface finishing technique which leaves the finished surface very smooth and free of any crevices or fissures. The result is a significantly higher surface integrity which is ideal for body jewelry. Alternatively, titanium has recently become very popular as a material for body jewelry. In fact, it is challenging stainless steel as the favored metal. A bead board is a good idea too. Its ruled tracks help you measure and lay out designs for brcteleas and necklaces; as well as to corral the beads you are working with at a given time.

  3. Ben Leib says:

    These look delicious. I love Mexican and Mexican inspired food. I recently had the pleasure of eating homemade sopes – amazing.

    • Inge says:

      I look forward to rediang your BLOG;I pull it up almost every day. Sometimes I think of a response to something you posted while going through my day but I just don’t take the time to go back and leave a comment. I’ll work on that! Have a great weekend. Love, Vera

Comments are closed.