Tuesday, August 28, 2012

Ultimate Veggie Burritos



My husband and I were introduced to the burrito chain Chipotle before they were everywhere. Our brother-in-law in Connecticut didn’t have a local one, so he’d pilgrimage to New York City or College Park, Maryland for his favorite burrito. Fast forward to 2012…now there are at least four Chipotle locations within 40 minutes of my rural Maryland house! Our brother-in-law has since moved to North Carolina, where he also has plenty of access. We still love it!

This recipe is not a Chipotle copycat, but it’s the same style. It produces a warm, fat burrito containing plenty of fresh ingredients and yummy salsas!

(I vegetarianized a Rachael Ray recipe called “Dinner, Wrapped Up” from her book Express Lane Meals.)

Ingredients:
2 Tbsp. vegetable oil (divided)
1 large onion, diced (divided)
1 ½ c. white rice
3 ½ c. vegetable stock (divided)
10-12 oz. soy chorizo
3 cloves garlic, minced
1 tsp. ground cumin
1 tsp. ground coriander
3/8 tsp. salt (divided)
3/8 tsp. black pepper  (divided)
1 zucchini, diced
1 avocado, diced
1 pint grape tomatoes, halved
¼ c. cilantro, chopped
1 small jalapeno pepper or several slices jalapeno from a jar, diced
Juice of 1 lime
15.5 oz. can black beans
2 c. shredded cheese (sharp cheddar or Mexican blend)
½ c. salsa (I like fresh salsa)
½ c. sour cream
8 large/burrito size/10” flour tortillas

Rice: (Makes ~ 4 ½ cups):
 

Rice ingredients
 
1.       In medium saucepan, heat 1 Tbsp. vegetable oil over medium-high heat.

2.       Add ¼ of the diced onion and a 1/8 tsp. salt and 1/8 tsp. pepper. Sauté one minute.

3.       Add rice and stir.

4.       Immediately after, add 2 ½ cups vegetable stock. Heat to simmer.

5.       Cover pan and lower heat to medium-low. Cook about 15 minutes.

 

Chorizo filling (Makes ~ 4 cups):


Vegetarian chorizo mixture

1.       In large frying pan, heat 1 Tbsp. vegetable oil over medium-high heat.

2.       Add soy chorizo and sauté for a couple minutes.

3.       Add rest of the onion, garlic, zucchini, cumin, coriander, 1/8 tsp. salt and 1/8 tsp. pepper. Sauté 5 minutes.

4.       Add 1 cup vegetable stock and heat to simmering (this may happen quickly if stock was already warm).

5.       Add black beans and simmer until liquid is mostly absorbed (about 5 minutes).

 

Avocado pico de gallo (Makes ~ 2 ½ cups):

1.       In a medium-size bowl, combine diced avocado, halved tomatoes, diced jalapenos, chopped cilantro, lime juice and 1/8 tsp. salt and 1/8 tsp. pepper.

 

Pico de gallo ingredients


Avocado Pico de Gallo
 
 
Heat tortillas (optional):

1.       Heat frying pan on high heat.

2.       Add tortilla and heat on each side about 10-30 seconds, depending on if you want the tortilla warm or browned. Repeat with each tortilla.

 

Burrito Bar:


Burrito bar!
1.       Tortillas

2.       Rice

3.       Chorizo mixture

4.       Avocado pico de gallo

5.       Salsa

6.       Shredded cheese

7.       Sour cream

 

Assemble a Burrito!

1.       1 tortilla

2.       Fillings: ½ c. rice, ½ c. chorizo, 1/3 c. avocado pico de gallo, ¼ c. shredded cheese, 1 Tbsp. salsa, 1 Tbsp. sour cream.

3.       Fold top and bottom of tortilla in, then roll from sides like they do at Chipotle!


Wrap it up!
 
Naked burrito option:

Put fillings in a bowl and eat with tortilla chips!


*Nutrition facts:

Ingredient
Calories
Sodium (% RDA)
Fiber (g)
Protein (g)
Calcium (% RDA)
2 Tbsp. vegetable oil
240
0
0
0
0
1 large onion
60
0
3
2
3
1 ½ c. white rice
1020
0
6
18
1
Bouillon for 4 c. veg. broth
60
140
0
2
0
12 oz. soy chorizo
540
114
12
36
24
1 medium zucchini
31
1
2
2
3
1 avocado
322
1
13
4
2
Pint grape tomatoes
54
0
4
2
2
¼ c. cilantro
1
0
0
0
0
Juice of 1 lime
11
0
0
0
1
15.5 oz. can black beans
385
53
25
25
21
2 c. shredded cheese
660
42
0
36
120
½ c. light sour cream
160
4
0
8
32
32
16
1
1
2
¾ tsp. salt
0
75
0
0
0
8  10” flour tortillas
1680
200
16
48
80
Total (8 Burritos):
5256 kcal
646 %
82 g
184 g
291 %
1 Burrito
657 kcal
81 %
10 g
      23  g
36 %
1 Naked burrito
(no tortilla)
447 kcal
56 %
8 g
17 g
26 %

 

*Calculated from food packaging and the following website: http://nutritiondata.self.com/facts/

I used “Wesson” brand canola oil, “Western Family” brand long grain enriched rice, “Knorr” brand vegetable bouillon, “Frieda’s” brand vegetarian Soyrizo (Meatless Soy Chorizo), “Morton” brand salt, “Mission” brand large burrito-size flour tortillas, and “Great Value” (Walmart) brand black beans, finely shredded fiesta blend cheese, and light sour cream

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Saturday, August 11, 2012

Black Bean Salsa











     Years ago when I lived in Alabama, a new girl at church made this recipe for a baby shower. It was so satisfying and delicious that it became a ward obsession. Everybody was making the “Jaymi” salsa! I’ve sometimes seen other versions, so bean salsa is floating around in the recipe-sphere.
          The recipe has broad appeal. Since moving to Maryland, my friends here tried it, loved it, and make it. Sometimes I’m not the one who brought it to an event. J
It’s not spicy at all but still has a little zing from the dressing. The best part is that it’s super-easy to throw together but tastes impressive!

Ingredients:

15. 5 oz. can black beans, drained 

15 oz. can black-eyed peas, drained

15 oz. can whole-kernel corn, drained

1 small red (or other) onion, minced (~ ½ c.)  

1 avocado, peeled & diced

2 tomatoes, diced

½ bunch cilantro

¾ c. - 1 c. Italian salad dressing (to taste)
(I usually use the Good Seasons dressing)



Instructions:

Combine everything in a bowl.

Serve with tortilla chips!



*Nutrition facts:

Ingredient
Calories
Sodium (% RDA)
Fiber (g)
Protein (g)
Calcium (% RDA)
15.5 oz. black beans
420
63
21
28
21
15 oz. black-eyed peas
350
80.5
14
21
7
15.25 oz. corn
280
45.5
7
7
0
Small onion
28
0
1
1
2
1 avocado
322
1
13
4
2
2 medium tomatoes
44
0
2
2
2
¾ c. Italian dressing
880
48
0
0
0
Total: (6 cups)
2324 kcal
238 %
58 g
44 g
34 %
¼ cup serving:
97 kcal
10 %
2.5 g
2 g
1.5 %


*Calculated from food packaging and the following website: http://nutritiondata.self.com/facts/

This post is shared at:
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