Burritos are a weekday staple in my house: versatile, quick to make, filling, and delicious. The exact recipe changes depending on the season and the fullness of my pantry and fridge, but last week’s veggies were just begging to be burrito-fied.
Fresh Italian peppers, onions, tomatoes, hot pepper, and garlic, with some frozen CSA summer corn – just add spices, black beans and rice, and dinner is ready!
As a side note, burritos also make awesome camping food if you’re just going to a couple nights in relatively cool weather. Make a big batch of burritos, wrap the individual burritos in foil, then freeze. Toss in a cooler bag, bring with you camping, and warm up at the edge of a campfire for a way better dinner than hot dogs and marshmallows! They take about 30-40 minutes to heat all the way through, but you can just sit and enjoy the fire; no work necessary. :)
yield: 4 servings
- 1 cup uncooked brown rice
- 1 tsp. cumin
- 1/2 tsp. salt
- pinch of saffron
- 1-2 tbsp. neutral oil, like canola or grapeseed
- 2 medium or 1 large bell or Italian sweet pepper, seeded and diced
- 1 medium onion, minced
- about 1 cup fresh or frozen corn kernels
- 2 small or 1 large tomato, cored and diced
- 1-2 jalapeño or other fresh hot pepper, minced (seeded or not, to taste)
- 2-3 garlic cloves, minced
- 2 tbsp. taco seasoning
- 1-1.5 cups black beans (about one 15-oz. can, drained and rinsed)
- soft corn or wheat tortillas
- Combine the rice, 2 cups of water, cumin, salt, and saffron in a small pot over medium-high heat. Bring to a boil, cover, and reduce heat to low; cook for 30-40 minutes, until all the rice is absorbed.
- Meanwhile, warm 1 tablespoon of oil in a large skillet over medium heat. Add the peppers and onions, and sauté for 3-4 minutes.
- Add garlic, and cook for another 3-4 minutes, until the peppers begin to soften and the onions are turning translucent.
- Combine the rest of the ingredients with the onion-pepper mixture: add in the corn, tomatoes, jalapeños, black beans, and taco seasoning. Stir thoroughly, and continue to stir often while heating the mixture through until the tomatoes start to break down (another 4-5 minutes).
- Remove the rice and the vegetable mixture from heat, and assemble the burritos. Spread about 1/4 cup rice and 1/4 cup of vegetable mixure across a tortilla. Top with cheese and any other garnishes you’d like (cilantro, sour cream, salsa), then fold two opposite sides in and roll up the burrito. Exact amount of filling will depend on the size of your tortilla.
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