I’ve obviously been more into cooking than other crafts lately; I’ve been having so much fun making recipes, too! This recipe could have meat added to it if you like, carne or pollo asada would be excellent, but this burrito tastes fantastic without meat :-)
The cheese gets so ooey-gooey and delicious. It was too tasty to stop eating and take a picture of before ;-)
Ingredients:
- 1/2 can vegetarian refried beans
- 3 cups mixed veggies; I like 2 cups pepper strips, 3/4 onion, and 2 or 3 mushrooms
- 2 cups Mexican rice (recipe below)
- 1/2 avocado or guacamole
- Sour cream and cheese (optional)
- 2 extra large tortillas
Directions:
Put the refried beans in a small saucepan and set over medium low heat to warm. Slice the avocado into 6 to 8 slices.
Make sure your veggies are as dry as possible and sautee over medium high to high heat with a bit of vegetable oil. Mix everything up every couple minutes until slightly browned, then take off the heat. Warm the tortillas, fill with beans, rice, veggies, sour cream and cheese, and avocado, and roll up. Grab a knife and fork and dig in! If you like you can grill the finished burrito in a large pan with a bit of oil for a crispy exterior.
Ingredients for Mexican rice:
- 1 cup rice
- 2 1/4 cups low sodium chicken or vegetable broth
- 1/4 cup spaghetti sauce
- 2 tablespoons butter
- 1/2 cup onion, diced small
- 1 garlic clove, minced, or 1/2 tsp garlic powder
- 0.5 (4 ounce) can diced green chilies (optional)
- 1 dash pepper
- 1 dash red pepper flakes
- cilantro or parsley, for color
Directions:
This recipe couldn’t be any easier: toss everything into your rice cooker; push the cook button. Stir everything once the rice cooker is done and remove it from the cooker so it doesn’t burn on the bottom. Makes about 4 cups.
Advertisement
