Vegetarian Indian Burritos

When you don’t know what else to do with it, burrito it. That’s my theory and I’m sticking to it. Fortunately, the fiance is cool with this theory as well, so burritos abound in the cabin! This

is how Indian Burritos were created. We had excess spinach, garlic scapes, and arugula from our first CSA shipment, and I wanted to create something different. I was also feeling mighty lazy though, and so burritos it was.

Since this is my first official post, I should state from the start that I use colorful units of measurement, as well as standards. If you need something in an actual size, I will attempt to convert. I got this habit from my great-grandmother, who has recipe cards that read “a walnut of lard, my small brown dish of sugar, the shallow parfaits glass full of milk”, I will never lead you so far astray as this, but a handful of spinach greens is a handful of spinach greens.

Ingredients

The second round with cheddar – I liked the mild cheeses better for this.

2-4 10″ All Natural Burrito Fajitas (2 humungo burritos w/leftover rice and beans or 4 normal size)
2 organic, local, garlic scapes thinly sliced
1/3 -1/2 cup chopped organic onion (your preference)
1  organic, local, yellow pepper cut into bite sized pieces
1 very large bursting at the gills handful of fresh, cleaned, local, organic spinach
1 very large bursting at the gills handful of fresh, cleaned, local, organic arugula
1 TBSP Organic Olive Oil
1 15.5 oz can organic red beans (low sodium if able) drained and rinsed
1 15.5 oz can organic black beans (low sodium if able) drained and rinsed
2 cups cooked and prepared brown or long grain and wild rice
2 Tbsp Curry of your choice – I used yellow (One TBSP should be stirred into the rice when it is finished)
Salt and Pepper (tt)
(optional) Cheese – Gruyère would be stellar – but any mild or white cheese would be ok. We used Muenster and it was pretty good.

1. Put your beans in a pot with 1 TBSP curry and a splash of Olive Oil. Cook on medium-medium high heat for 8 -10 minutes, stirring occasionally. You can let these go for up to a half hour over low-medium heat if you would rather.
2. Heat up a skillet over medium to medium low heat. Add a TBSP of oil, cook the scapes, yellow pepper, onion, arugula and spinach until spinach is gently wilted, stirring occasionally. I add a bit of salt and pepper about halfway through. This takes about 5-8 minutes.
3. While things are cooking, warm your tortillas. I’m spoiled and have a warmer drawer, so I just pop them in there on low to heat for about 5 minutes. You can also zap them in the microwave (I know, I know) for 20 seconds or so.
4.) Everything should come together around the same time. The veggies are sensitive – don’t – them, but the beans are OK to hang out over low heat for awhile. I like to add things to the tortilla in this order: Cheese (optional), veggies, rice then beans. You can certainly top with your favorite sauce (my fiance likes salsa on everything) – but I love this just how it is.

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