Homemade Burritos

It’s time to pay homage to one of my absolute favourite cuisines – Mexican. Though who am I kidding, I love all sorts of cuisines. Tomatoes, lime, avocado, rice, beans, tortillas, cilantro, hot sauce, oh my….they are just great combinations, what more can I say. Seriously. When deciding what to make for dinner tonight, it was a battle of the cuisines – Italian (homemade pizzas) or Mexican (homemade burritos). Clearly, Mexican won. This is definitely one of my favourite dinners, hands down. So fresh and delicious. I’m a huge fan.

We frequent burrito joints often enough, it’s kind of our “fast food” of choice when the craving calls. Burrito Boyz notably being our favourite. Why not make your own burritos when you have the time? You know exactly what’s in them and they are oh so fresh. Fresh to death.

If you follow a vegan or vegetarian diet, use a sweet potato. My favourite burrito at Burrito Boyz is the sweet potato burrito, it’s fantastic and can be made completely vegan if you omit the sour cream and cheese.

So go make these homemade burritos the next time you’re craving some fine Mexican cuisine (haha). I promise you won’t regret it.

Ingredients

A large sweet potato

1 package of sun dried tomato and basil whole grain tortilla wraps (or your choice – you’ll have leftovers)

1 can black beans (no sodium)

2 hot house tomatoes

2 avocados

1 lemon

2 tbsp minced garlic

4 tbsp fresh lemon juice

1 tsp sea salt

1 tsp ground black pepper

1/2 cup jasmine rice

1/4 cup (plus more for garnish) cilantro

1/2 cup gouda cheese (or cheese of your choice)

2 tbsp sour cream (or plain greek yogurt)

sriracha hot chili sauce

frank’s red hot sauce

Instructions

1. Bake the sweet potato for approx. 20-30 minutes or until cooked throughout.

2. Meanwhile, cook the jasmine rice according to instruction. Add in some chopped cilantro.

3. Prepare the guacamole. Mash two ripe avocados and add in minced garlic, lemon juice, cilantro, fresh diced tomatoes, sea salt and black pepper. To be honest, I didn’t measure. I add to taste, and it tasted really super fresh and damn good.

4. Prepare everything else. Chop up some fresh tomatoes, chop the cilantro into small fine pieces, grate some cheese and well, open up that can of sodium free black beans (just make sure you drain the liquid).

5. Now the fun begins. Pro tip: keep everything in the middle (to make your life easier). First, use a spoon to spread some jasmine cilantro rice onto the tortilla. Then pile on some chicken and black beans. Sprinkle the cheese on next, along with diced tomatoes and cilantro. Top that baby up with some of that fresh guac that you just made. Top it off with sour cream, sriracha and frank’s red hot sauce until your heart desires. I like my burritos spicy, not sure about you.

6. Now for the tough part. Hopefully you didn’t fill the burrito too full or you may into some trouble here. Fold that baby up nice and tight.

7. Pop the burrito onto the grill for a few minutes on each side until the tortilla is nicely toasted.

8. Plate it and garnish with a dollop of sour cream and some cilantro.

9. As a side, throw some jasmine cilantro rice into a small dish and top it with black beans, diced tomato, cilantro and guac. (Oh my gosh, yum).

10. Eat that baby up, eat it real good.

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