Overview:
hola amigos !!
In US, there is absolutely no need for making efforts to find authentic and delicious Mexican food, almost everyone will have the names of the restaurants and joints on the tip of their tongues ! So, what is a burrito entree doing here? Nothing much, I just focused on vegetarianism and kept a watch on calories while still keeping the Mexican spice alive ! The fondness for Mexican food shouldn't drive anyone to dine outside more than once a week. Lets be creative because it is super easy !
Cooking time : 50 mins, serves 2-3
Ingredients:
You will need,
- Large size burrito bases. Prefer wheat rather than flour.
- 500g Red Kidney Beans, or Black Kidney Beans soaked overnight in lukewarm water
- Red and green Peppers(cut in half and diced along length)
- boiled corn kernels, approx 100 g
- 2 big onions cut in half and diced along length
- 2 big tomatoes finely chopped.
- 1 cup fresh cilantro/coriander leaves finely chopped
- Low fat Sour cream
- Pepper Jack Cheese
- Some shredded Mozzarella cheese (Low fat)
- blend of shredded Low fat Mexican cheese(Pack is readily available in stores, comprises of : Mozzarella Cheddar, Monterey Jack, Colby)
- Red Taco Sauce, I use Ortega's. ( medium spicy)
- Green Enchilada Sauce
- Diced green chillies soaked in vinegar for 3-5 hours
- Boiled Mexican Rice( I prefer Brown)
- 2 tbsp Olive oil
Recipe:
- Boil the soaked beans in a little extra water along with salt per taste, till tender and soft. Keep the water intact and mix the beans gently to turn the mixture smooth. Add 2 slices of pepper jack cheese and mix well. Now the mixture will be smooth and creamy.
- Heat the olive oil in an old skillet, that has been used over 2 years.. I suggest this because I personally like the smoky flavor in sauteed vegetables which can only come if your skillet has cooked around 1000 meals !!
- Add peppers and onions and saute till golden brown and look smoking :-) You can even distinctly smell the aromas of smoked pepper and onions.
- Sprinkle a little salt and add the boiled corn and diced green chillies soaked in vinegar. Toss gently and set aside.
- Add the cilantro to chopped tomatoes.
- Take a separate flat pan and heat it. Cook the burrito base on the pan for 30 seconds approximately on both sides, till the sides look well cooked. This process doesn't need any oil.
- Lay the cooked burrito in a Platter and place 2-3 tbsp of boiled brown rice and run generous amount of the bean mixture along length of the burrito.
- Now place the sauteed vegetables along length followed by tomatoes and cilantro.
- Toss small lumps of sour cream at two or three places along the length.
- Pour 2 tbsp of red and green sauces generously along the length over the existing filling.
- Sprinkle some fresh Mozzarella and Mexican cheese blend over it aesthetically. Its done!
Presentation:
After filling, just close the burrito as shown in image and if needed use a tooth pick to hold it together. You could also place one end of the burrito in a foil to make it easy to hold. Serve with fresh cut lettuce, chips and salsa.
Mantener cocinar!!
Keep Cooking :-)
