Vegetarian Burrito Recipe
Since we came back from Paris, I've been very diligent about regularly visiting the gym. I'm happy I've finally shed the extra pounds I gained during the holiday season. Part of what got me there was switching from white rice to brown rice. The family doesn't seem to mind; in fact, we all prefer it now.
Today, I threw together a very quick meal made with brown rice. I filled burritos with the brown rice, black beans, a little shredded cheese, guacamole and tomato salsa. The meal is complete as the combination of beans and rice together are an excellent meat substitute (great complete protein for a vegetarian diet). And for the carnivores in the house, I added leftover steak from last night's dinner.
To flavor the brown rice without adding too many calories, I tossed it with caramelized onions, mushrooms and a little cream cheese. One tortilla is very filling and is more than enough for one person. I prepared the rice, guacamole and salsa in separate bowls and let everyone assemble their own burrito. It's a quick on-the go meal, so I had more time to hit the gym in the evening!
Yields: 6 servings8 tortillas, store-bought
1-½ cups brown rice
2 teaspoons salt
1 yellow onion, chopped
1 Portobello mushroom
2 ounces cream cheese
1 cup black beans, cooked
1 cup iceberg lettuce leaves, shredded
2 teaspoons chili adobo
1 tablespoon cilantro, chopped
½ cup shredded jack and mozzarella cheese
1 cup guacamole
1 cup tomato salsa
Prepping the rice:
Wash and rinse the rice thoroughly in several water baths (about three times). Drain as much water as possible.
Fill a large pot with about 3 quarts of water. Bring to a boil. Add the rice. Bring the liquid back to a boil, then immediately lower the heat to a gentle boil. That way the rice will cook evenly all the way through. Cook for about 15 minutes at a bubbly simmer. Add 1 teaspoon of salt half-way through the cooking process (it will enhance the natural flavor of the rice and keep it more tender). Keep stirring the rice every now and then so it doesn't stick to the bottom of the pot. The grains of rice should still be a little hard, about 2/3 of the way cooked. Drain the liquid from the rice using a fine mesh colander. Do NOT rinse. Discard the liquid.
Prepping the Portobello mushrooms: Remove the stem from the mushroom. Using the edge of a spoon, scrape and remove the gills. Wipe the inside clean using a paper towel (see tips).
Making rice filling:
Dice the reserved Portobello mushroom.
In a deep non-stick pan, heat 1 tablespoons of oil. Add the onions and cook until nicely golden and tender (it may take 5-8 minutes). Once the onions are cooked, transfer half the amount to a plate, leaving as much oil as possible in the pan. Add the mushrooms and black beans to the pan. Transfer to another plate.
In the same pan, add another tablespoon of oil. Add the rice. The oil should coat all the grains and gently separate the grains. Add the caramelized onion and the cream cheese. Add about ½ cup of water, salt and the adobo seasoning. Stir constantly. After the water evaporates and the rice binds together, lower the heat to medium-low; add the reserved mushrooms and black beans. Adjust seasoning. Season with more pepper and salt if necessary. Turn off the heat and add the shredded lettuce. The heat will wilt the lettuce. Drizzle with lime juice. Toss well.
In a hot, un-greased cast-iron skillet, warm the tortillas, one at a time, for about 20 to 30 seconds on each side.
Let everyone assemble their own burritos. Sprinkle a little cheese onto the warm tortilla, add a layer of salsa and guacamole. Top with the rice and bean mixture. Wrap the burrito. Repeat until all the ingredients are used.
I used store-bought tortillas but you can make your own tortillas at home.
I used a blend of shredded jack and mozzarella cheese. You could use Cotija cheese to keep the same theme.
Removing the gills of Portobello mushrooms prevents the dish from turning dark once cooked. This step is only for the appearance of the rice and does not affect the taste.
If you want to make sure the diced avocado remains green, just drizzle a little lime juice over it before serving. I made the guacamole very simply. Just mash a ripe avocado with lime juice, then add chopped cilantro, chopped white onion, salt and pepper.
For the tomato salsa, I mixed drained, canned fire-roasted diced tomatoes with chopped white onions, a small amount of finely diced chiles and cilantro.
I bought adobo seasoning at Penzey's in Menlo Park, California (Thanks Carole!). You could also make your own blend. Just combine 2 tablespoons ground cumin (slightly toasted, then ground), 2 teaspoons of dried oregano, the juice of half a lime, 2 teaspoons of garlic powder and 2 teaspoons of red chili powder.Published By: on February 20, 2011.