21 - Burrito Recipe
I'm going to post some easy, yummy, nutritious recipes here from time to time because...well, if anyone wants them, they're welcome to them.
The problem is, I don't usually keep very close track of my measurements, when cooking, so these are very open to interpretation, improvisation, etc. Add things, change amounts, whatever. It's how I got the ideas for the recipes in the first place.
It's chopped up kind of funny just because this is how I time everything so that it all finishes cooking at the same time.
Grilled Veggie Burrito (vegan)
ingredients
-2-3 cups dried beans (black/pinto/red kidney are the most commonly used, but any kind works; it's delicious with black eye or navy beans, too)
-1.5 cups brown rice (white rice works, too, but brown rice is much better for you)
-3 bell peppers (preferably one of each color: green, red, and orange)
-hot peppers (jalapeños/cayenne/habanero) if you want it to be spicy!
-white onion
-tortillas
-olive oil
spices used
-Mrs Dash Onion and Herb
-Frontier's Mexican Fiesta Seasoning (the one on the bottom)
-garlic powder
1. Cook the beans - Sort and rinse the beans and put them in a pot for which you have a lid. Cover them with enough water to put them under about an inch to inch-and-a-half of water. Chop up at least one half-inch thick slice of white onion to put in with the beans. I usually put in at least two chunks that size, because I love the flavor it gives the beans. (Don't worry too much about chopping up the onions...they mostly boil down into flavoring while the beans cook.)
You can also add a few chunks of bell pepper, if you want. I usually chop up the green pepper into small pieces and put half of the pepper into the beans. The peppers don't disintegrate the way the onions do, though, so make sure you cut them up a bit.
Make sure there's enough water to still cover all the beans and most of the other veggies, then put them on the stove and bring to a boil. Do not add spices yet! Adding spices at this point will make the beans tough and keep them from cooking properly. Once the beans are boiling, put a lid on the pot and turn them down to a high simmer (med-low heat) and set a timer for 20 minutes. Do not take the lid off during that 20 minutes.
After the first 20 minutes, stir, check to make sure there's enough water, cover, and set another 20 minute timer.
After the second 20 minute timer, stir/check water, cover, and set one more 20 minute timer.
2. Cook the rice - Leave the beans and put your rice into another pot for which you have a lid. Cover with water (1.5 cups water to every 1 cup of rice for brown rice) and bring to a boil. Once boiling, cover with lid and turn heat down to a simmer. Leave for 20 minutes.
3. Preheat oven for tortillas - the temperature and time varies, but I usually use around 350 for 15 minutes for burrito/fajita sized tortillas.
4. Almost there! - So if you've timed this right, all your various timers should be going off right around this time. Stir the beans to make sure they're not sticking and make sure they still have some water to keep them from burning, but don't remove them from the heat just yet.
When your rice timer goes off, do not take the lid off. Just turn the heat off and leave the rice alone for another 15 minutes or so. The steam will finish cooking it.
5. Warm the tortillas/grill the veggies - Pop the tortillas (wrapped in aluminum foil) into the preheated oven. They should finish around the same time as the rice and the beans (everything's on about a 15 minute timer, at this point).
While everything else is finishing, chop up onions and bell peppers into about 2 inch "strips." Nothing exact...these are getting eaten, so they don't have to be perfect. Dump them in a skillet with enough olive oil to keep them from burning, and turn the heat on about medium. Add spices to flavor (I usually add all the spices listed above) and some diced hot peppers, if you want. Stir often with a fork.
6. Yom - When that 15 minute timer goes off, you should be able to turn off all the heat and toss everything onto a tortilla to actually eat!
The beans will need spicing; all the stuff I mentioned above that goes into the grilled veggies goes into the beans as well, although less of the Mexican Fiesta, add some salt. Salsa, if I have it on hand, goes great in the beans.
Note: If the beans are too watery (it happens), put them on the heat and turn it up to about medium-high and stir constantly to boil off some moisture. You can also do this and use a large spoon to smash some of the beans to get something more like "refried beans" with a thicker sauce. Either way is tasty.
Now, slap it all on a warm tortilla and chow down. Great source of all kinds of nutrients, including protein and iron for those who don't eat meat. I usually go rice>grilled veggies>beans>salsa, but whatever tickles your fancy.
Wow, that's long. Hope someone can use it.
The problem is, I don't usually keep very close track of my measurements, when cooking, so these are very open to interpretation, improvisation, etc. Add things, change amounts, whatever. It's how I got the ideas for the recipes in the first place.
It's chopped up kind of funny just because this is how I time everything so that it all finishes cooking at the same time.
Grilled Veggie Burrito (vegan)
ingredients
-2-3 cups dried beans (black/pinto/red kidney are the most commonly used, but any kind works; it's delicious with black eye or navy beans, too)
-1.5 cups brown rice (white rice works, too, but brown rice is much better for you)
-3 bell peppers (preferably one of each color: green, red, and orange)
-hot peppers (jalapeños/cayenne/habanero) if you want it to be spicy!
-white onion
-tortillas
-olive oil
spices used
-Mrs Dash Onion and Herb
-Frontier's Mexican Fiesta Seasoning (the one on the bottom)
-garlic powder
1. Cook the beans - Sort and rinse the beans and put them in a pot for which you have a lid. Cover them with enough water to put them under about an inch to inch-and-a-half of water. Chop up at least one half-inch thick slice of white onion to put in with the beans. I usually put in at least two chunks that size, because I love the flavor it gives the beans. (Don't worry too much about chopping up the onions...they mostly boil down into flavoring while the beans cook.)
You can also add a few chunks of bell pepper, if you want. I usually chop up the green pepper into small pieces and put half of the pepper into the beans. The peppers don't disintegrate the way the onions do, though, so make sure you cut them up a bit.
Make sure there's enough water to still cover all the beans and most of the other veggies, then put them on the stove and bring to a boil. Do not add spices yet! Adding spices at this point will make the beans tough and keep them from cooking properly. Once the beans are boiling, put a lid on the pot and turn them down to a high simmer (med-low heat) and set a timer for 20 minutes. Do not take the lid off during that 20 minutes.
After the first 20 minutes, stir, check to make sure there's enough water, cover, and set another 20 minute timer.
After the second 20 minute timer, stir/check water, cover, and set one more 20 minute timer.
2. Cook the rice - Leave the beans and put your rice into another pot for which you have a lid. Cover with water (1.5 cups water to every 1 cup of rice for brown rice) and bring to a boil. Once boiling, cover with lid and turn heat down to a simmer. Leave for 20 minutes.
3. Preheat oven for tortillas - the temperature and time varies, but I usually use around 350 for 15 minutes for burrito/fajita sized tortillas.
4. Almost there! - So if you've timed this right, all your various timers should be going off right around this time. Stir the beans to make sure they're not sticking and make sure they still have some water to keep them from burning, but don't remove them from the heat just yet.
When your rice timer goes off, do not take the lid off. Just turn the heat off and leave the rice alone for another 15 minutes or so. The steam will finish cooking it.
5. Warm the tortillas/grill the veggies - Pop the tortillas (wrapped in aluminum foil) into the preheated oven. They should finish around the same time as the rice and the beans (everything's on about a 15 minute timer, at this point).
While everything else is finishing, chop up onions and bell peppers into about 2 inch "strips." Nothing exact...these are getting eaten, so they don't have to be perfect. Dump them in a skillet with enough olive oil to keep them from burning, and turn the heat on about medium. Add spices to flavor (I usually add all the spices listed above) and some diced hot peppers, if you want. Stir often with a fork.
6. Yom - When that 15 minute timer goes off, you should be able to turn off all the heat and toss everything onto a tortilla to actually eat!
The beans will need spicing; all the stuff I mentioned above that goes into the grilled veggies goes into the beans as well, although less of the Mexican Fiesta, add some salt. Salsa, if I have it on hand, goes great in the beans.
Note: If the beans are too watery (it happens), put them on the heat and turn it up to about medium-high and stir constantly to boil off some moisture. You can also do this and use a large spoon to smash some of the beans to get something more like "refried beans" with a thicker sauce. Either way is tasty.
Now, slap it all on a warm tortilla and chow down. Great source of all kinds of nutrients, including protein and iron for those who don't eat meat. I usually go rice>grilled veggies>beans>salsa, but whatever tickles your fancy.
Wow, that's long. Hope someone can use it.