The Ultimate Veggie Burrito
The burrito is not really a Mexican food, but a Texas Mexican invention: a big meal wrapped in a massive tortilla that would be eaten by workers for their lunch. So, as its not authentic Mexican, I could safely say that Chicago is home to the best burritos in the world (most people from San Francisco would disagree, but they haven’t been to Chicago!) There are a wide variety of styles of the veggie burrito depending on the region of Mexico: some are wetter with lots of beans; some fresher with handfuls of lettuce and cilantro; some more ’veggie'with chunks of cauliflower. The beauty of this type of cooking is you can use pretty much anything you have kicking around in your pantry storage.The following is a recipe/instruction manual to make my personal favorite. For every burrito you will need:
- 1 flour tortilla as large as you can get that is locally available (they make burrito size wraps in Chicago, but you may get stuck with just a standard size wrap and may need to adjust volume accordingly)
- 1/2 cup refried black beans
- 1/2 cup of Mexican rice
- 1/4 ripe avocado,thinly sliced
- 1 small handful of shredded lettuce
- 2 tablespoons chopped fresh coriander
- sour cream or Greek yoghurt
- 1/2 of a ripe plantain fried or 4 mushroom sliced and sautéed
Warm your tortilla in a large frying pan. Imagine a rectangle in the middle of your tortilla with a 2-3 cm border on the bottom and sides and a 4-6 cm border on the top. Spread the rectangle thickly with the refried beans, on top of this place roughly 2-3 cm of rice, then your plantains or mushrooms, your avocado in slices, squeeze on a handful of lettuce, sprinkle on the coriander then drizzle with sour cream. Fold the two sides towards the middle, then tuck, squeeze and roll at the same time to compact your burrito and make it into a log. Lightly brown it in the pan until it has a nice golden crust. Place on a plate, cut in half and serve with rice, refried beans, salsa, and a lime wedge.
Comments are closed!