Good Eats – Vegetarian (& Chicken) Burritos

Who said being vegetarian is lame?  I’m pretty good at improvisation, and I’m very good at sneaking in extra veggies for the boy (he’s definitely a carnivore), so on this occasion, I made burritos!

For the ingredients, click the jump!

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Ingredients:
Rice w/ Cilantro

  • This was made with veggie stock in replace of water.  I also seasoned with garlic, cilantro, salt and black pepper.  Follow directions on bag when preparing rice.

Black Beans

  • If from the can, make sure you clean off thoroughly! Rinse, rinse, rinse! (Just warm up and serve)

Corn Salsa

  • If using corn from can, make sure you clean off thoroughly! Add 1/2 red pepper to skillet first, along with cilantro, garlic, salt and pepper.  Let cook until tender.  Add corn.  Mix well.  Transfer to container for refrigeration.

Pico de Gallo

  • One large tomato (deseeded), 1/4 chopped onion, cilantro, salt, garlic granules and small lime.  Chop tomato and onion and place into container.  Mix.  Add cilantro, salt and garlic granules.  Mix.  Roll small lime, cut and squeeze juice into mixture.  Refrigerate for an hour (the longer, the better)

Peppers

  • 1/2 green pepper, 1/2 red pepper and 1/4 onion (sliced), pepper, garlic granules, salt and veggie stock.  You may also use a little EVOO (extra virgin olive oil) for your skillet.  Using medium/high heat, add oil and when hot, add veggies.  Add all other ingredients.  Cook until tender, but not soggy. 

Lettuce
Sour Cream (optional)
Cheese

  • Mexican blend prepackaged.

Chicken (optional)

  • Use boneless chicken breasts/tenders, cilantro, season salt.  Cut up chicken into small chunks.  Add chicken to skillet (may use EVOO if you need to) and add other ingredients.  Cook thoroughly over medium/high.  Chicken should be juicy – not dry!
Flour Tortillas
Get a flour tortilla, add everything you like, fold it like a burrito, and smash it – that means eat it up!  We both went back for seconds and he is actually taking some for lunch.  Next time I will make a hot sauce with this meal.  You can also make a taco salad (with chips) or a bowl (without the carbs – just make sure you use more lettuce).  Additionally, I didn’t put actuals for a lot of the seasonings because it’s really to your liking.  I rarely measure anything in the kitchen (terrible, I know), but as I start posting recipes that I get out of a book and not off the top of my head, I’ll make sure to include their recommended seasoning amount.
How would you tweak this dish?
  • My minor tweaks:
    -I sub lettuce for mixed greens. Because I hate lettuce. It’s bland and watery to me. While shredded iceburg is necessary for taco salad, not so in a burrito with a ton of other flavors. If I need crunch, I add tortilla chips.
    -I love sour cream, but I replace it with non-fat plain Greek yogurt. It tastes practically the same and since I always keep a huge tub of it on hand (for parfaits, smoothies, hair conditioner, etc), that’s one less thing I have to keep track of. It’s lower in fat, too.