Challenge: Raid the pantry and see what delicious creation I could make with what was already there
Outcome: The ultimate momstown burrito—flexible, fast, filling and delicious
Bonus discovery: Addictive, restaurant-quality corn salsa that takes minutes to throw together!
Outcome: The ultimate momstown burrito—flexible, fast, filling and delicious
Bonus discovery: Addictive, restaurant-quality corn salsa that takes minutes to throw together!
By Kara Heald
Preparation Time: 10
Cooking Time: 10
Yield:
Description:
My family loves Mexican and this burrito recipe is going to be a new family favourite for you, too! This recipe is a great base, and you can mix and match and make it your own based on what you find in the depths of your cupboards. Get creative!
Most of the items below are almost always in my fridge or pantry—peppers and onions, a can of beans, a can of corn, quinoa and some sort of optional meat, as well as sour cream, salsa, guacamole (my 5-year-old is obsessed with it) and cheese.
And to tip it over the edge into irresistible, restaurant-quality cooking, try my yummy fresh black bean and corn salsa with red onion and cilantro. Sure, it's optional, but beware: Once you try it, you won't be able to do without it.
Note: you can also use the above ingredients to make a "burrito bowl" by serving on top of some lettuce or you could create a mexican quinoa salad. You could also replace the meat with egg and make it a breakfast burrito. Have fun getting creative with delicious and fresh ingredients!
Ingredients:
Package of large flour tortillas
2 tsp. canola oil (1 tsp. for cooking peppers and onions, 1 tsp. for charring corn)
3 bell peppers, sliced into thin strips
2 small cooking onions, thinly sliced
1 540ml/19oz can of black beans, drained and rinsed
1 341ml/12 oz can of whole kernel corn, drained
1/2 cup of finely diced red onion
1/2 cup of chopped cilantro (optional)
1 cup of quinoa cooked with 2 cups of water or chicken broth (or use cooked rice)
Cooked meat or fish of your choice (roasted or grilled chicken, shredded beef or pork, ground turkey, chicken or beef; fish such as tilapia). You will need about 1/2 cup of meat per burrito
For toppings: sour cream, salsa, guacamole and shredded cheese
2 tsp. canola oil (1 tsp. for cooking peppers and onions, 1 tsp. for charring corn)
3 bell peppers, sliced into thin strips
2 small cooking onions, thinly sliced
1 540ml/19oz can of black beans, drained and rinsed
1 341ml/12 oz can of whole kernel corn, drained
1/2 cup of finely diced red onion
1/2 cup of chopped cilantro (optional)
1 cup of quinoa cooked with 2 cups of water or chicken broth (or use cooked rice)
Cooked meat or fish of your choice (roasted or grilled chicken, shredded beef or pork, ground turkey, chicken or beef; fish such as tilapia). You will need about 1/2 cup of meat per burrito
For toppings: sour cream, salsa, guacamole and shredded cheese
1. Prepare quinoa or rice according to directions on package. Set aside until ready to assemble burrito.
2. Heat a large skillet over medium-high heat. Add 1 tsp. oil, then peppers and onions, and saute until cooked through and slightly browned. Set aside in a bowl until ready to use.
Fast, fresh salsa:
3. In the same pan, heat remaining oil. Cook corn until slightly browned/charred. Set aside in a bowl.
4. Add black beans, red onion and cilantro to the charred corn; toss to combine. This is your corn and bean salsa.
Burrito Time!
5. Place a tortilla on a cutting board. Layer on a spoonful of quinoa or rice, then 1/2 cup of meat (if using), a spoonful or the grilled peppers and onions, the black bean and corn salsa, then your choice of additional toppings (cheese, salsa, sour cream, guacamole).
6. Wrap your burrito by folding sides in and then rolling away from you and tucking the ends in to create a wonderful package of deliciousness!
7. Serve right away, or grill the burrito in a panini press if desired — It heats and seals the burrito nicely. You can also choose to cook in a dry frying pan with a plate on top, turning once to heat both sides. This step is optional.
8. Serve your burritos with additional guacamole and chips, or with salsa and other dips to make a Tex-Mex feast!
momstown food writer Kara Heald is always up for a kitchen challenge, and shares her encyclopedic knowledge of cooking at Kara's Favourite Recipes
