burrito recipes

3

Vegan Loaded Burritos

Ingredients:

  • ¼ cup rice
  • 1 cup water

  • pinch of salt

  • 175 grams vegan taco meat

  • ½ cup corn

  • 1 can black or kidney beans drained

  • ½ cup vegan cheddar cheese

  • ½ Tbsp. Chili Powder

  • ¼ tsp. Garlic Powder

  • ¼ tsp. Onion Powder

  • ½ tsp. Paprika

  • 1 ½ tsp. Ground Cumin

  • ½ avocado

  • Wraps

  • juice of half a lime

  • handful chopped cilantro

Directions:

  1. Cook rice with the water lightly salted with a pinch of salt in a small pot. Once the rice has finished cooking add the lime juice and the chopped cilantro and set aside.
  2. Drain the beans and rinse, then set aside. In a large pan add 1 tbsp of oil and cook the vegan taco meat until it’s browned. Then add the beans and the corn. Cook for about 2 minutes on medium high. Then add the seasonings with ½ cup water. Let it cook on low with a lid on. 
  3. Slice the avocado and prepare your wraps. Start of with some mushed up avocado slices, taco meat and bean mixture, add the rice, the cheddar cheese and roll into a burrito. 
  4. Heat a pan with some vegan butter and once it’s melted place your burrito in the pan and let it brown on both sides to seal it. 
  5. Cut in half and enjoy!
10

VEGAN LUNCHES I ATE: 

Sweet chili tofu poke burrito; brown rice veggie sushi, veggie dumplings, cauliflower mac n cheese; tofu scramble, ten veggies patty, chik’n nuggies; pad thai with veggie beef; pad thai with veggie shrimp; pad woon sen; green curry with veggie beef and rice

JESUS CHRIST IT HAS BEEN A FANTASTIC MONTH!

I’m feeling so proud of this right now! I always get a potato, bean, & rice burrito from Taco Bell…I shall not be a customer any longer! Lol.

This was really easy to make:
1 Spinach Wrap
½ cup Rice
½ cup Black Beans
1 Veggie Patty (cut into strips)
½ cup potatoes
2 tbsp of Red Sauce
Optional: hot sauce/other condiments

Macros:
Fat: 6g
Carbs: 78g
Protein: 25g

Definitely a great meal if you want to be full without the groggy feeling!

7

Quick & Easy Turkey Burritos 

Combined ground turkey with a spice blend of paprika (hot and sweet/smoked), chili powder, kosher salt, pepper, cumin, granulated onion, granulated garlic, a little bit of shallots, chipotle peppers in adobo sauce, black beans, onions, and jalapeños. Assembled my burrito with spinach, tomatoes, low-fat cheddar cheese in a jalapeño & cheddar tortilla. warmed in a 390 degree Fahrenheit oven for about 7-9 minutes until warmed through. served with Greek yogurt, an avocado, and salsa. this came together is less than 30 minutes, and it was phenomenal. These are filling and full of good vegetables and spices to keep the flavor on 100.

anonymous asked:

Can you share the recipe for your latest picture?

Sure!

Burrito Ingredients:
-1 can low sodium black beans (rinsed and drained)
-1.5 cups Gardein Beefless Ground (or other brand of choice)
-½ onion roughly chopped
-½ red bell pepper cut into small strips
-1 tomato diced
-3 large garlic cloves minced
-taco seasoning packet
-½ vegetable bouillon cube
-1-2 tbsp oil
-cayenne pepper (optional)
-Tapatio or hot sauce of choice (optional)
-Tortillas


Vegan Sour Cream:
-1 serving of Kite Hill almond yogurt (or non-dairy yogurt of choice)
-2 tbsp vegan mayo
-1.5-2 tbsp nutritional yeast
-1.5 tsp apple cider vinegar
-2 to 3 tsp garlic powder
-2 to 3 tsp onion powder
-a few squeezes of lemon juice to taste
-salt to taste


1. Saute onions in pan with oil over medium heat until softened. Add ½ of the garlic and saute for 30 seconds. Add bell pepper, Beefless Ground, and bell pepper and cook for 3-5 minutes. Turn off heat and stire in part of the taco seasoning packet until desired level of seasoning (this is imprecise but I don’t have measurements for this.) Add a few sprinkles of cayenne pepper for spice. Set aside.

2. Over low-medium heat, saute the rest of the garlic in oil for 30 seconds. Add diced tomatoes and cook for another minute. Stir in rinsed and drained black beans, as well as half a bouillon cube and hot sauce if using. Keep stirring, while mashing the beans with a back of a spoon or fork. Remove from heat after everything is heated through.

3. This is probably easiest done ahead of time, but for the vegan sour cream you just need to mix all the ingredients together really well and adjust seasonings to taste if necessary. This is imprecise as well because I usually add a little and taste and keep doing that until it’s where I want it to be.

4. Microwave your tortillas to warm them up and assemble burritos! You can add whatever additional toppings you like. Avocado and lettuce would be really good on this. This makes about 3-4 servings.

5

Steak Bowl with Roasted Corn Salad 

This “recipe” is not necessarily a recipe because this was something I threw together for dinner. I marinated beef stir-fry strips in my favorite go-to seasoning blend (granulated garlic, granulated onion, smoked + hot paprika, kosher salt, and black pepper + olive oil) for a few minutes and cooked until medium rare in a cast iron pan. Chopped up two medium sized tomatoes from the vine along with one whole avocado, “roasted” some sweet corn on the stove and tossed these together olive oil, sea salt, pepper, lime juice, and cilantro. Assembled my bowl and topped with shredded cheddar cheese and a dollop of Greek yogurt. Simple, healthy, quick and delicious. 

Tonight’s dinner: Vegan burrito bowl

- Chipotle fried veg: onions, garlic, peppers and mushrooms fried with chipotle paste, cumin, paprika and cayenne pepper

- Avocado pieces: with lime & coriander

- Chunky homemade salsa: chopped tomatoes with olive oil, white wine vinegar, parsley, and chopped red chilli pepper

- Salad: cherry tomatoes & shredded lettuce

- Brown rice

It was really delicious and filling!

6

Grilled Chicken Tacos/Fajitas with Pineapple Salsa & Guacamole 

No real recipe here but here is everything that I used/did. Grilled some stir fry chicken strips (breast meat that is carved into small strips - I buy them already sliced from my local grocery store), seasoned with my own Mexican spice blend (will do another post on this). Grilled some thinly sliced sweet onion, bell & sweet peppers, and mushrooms. Pineapple salsa and guacamole recipes have been previously posted here and here. Wrapped everything together in a gluten free white corn tortilla and garnished with lime and fresh cilantro. 

Feel free to use any taco toppings you want. The possibilities are endless! (this would also be phenomenal with grilled steak or grilled shrimp - YUM)

Delicious is not even the right word. 

3

**The new cookbook from Chef Larry Edwards, Style & Spice, is now available for pre-order from Amazon @ http://amzn.to/2nOJXrX and is considered to be the most complete cookbook ever written on Southwest cooking, including a full section on the famed cocktails served at the fabled Southwest cantinas**

One of the most popular Mexican influenced foods on the market today are burritos. What is there not to love about a perfectly made burrito? Nothing quite like sinking your teeth into that flour tortilla filled with spicy goodness. Now the question is, what happens when you want something resembling burrito but with a different texture? This is how the chimichanga was born! What is a chimichanga? Well… it’s a fried burrito!

Throughout the great American Southwest, you will find a virtual plethora of chimichangas but you won’t find one quite like our Shredded Pork & Tequila Chimichanga. When it comes to the filling for a chimichanga, you can use any type of meat you prefer (or even vegan and vegetarian versions using beans as the protein). The only thing you want to make sure of is that the meat should always be shredded. This not only make the texture of the chimichanga perfect, it makes it easier to prepare (fold and seal).

Southwest versions of chimichangas are not as spicy hot as the various Mexican ones. Of course you can always make them hotter by adding some chipotle or habanero peppers. With our Shredded Pork & Tequila Chimichangas we rely on fresh Southwest herbs for our flavor and then we raise the taste roof by adding some of our favorite liquid… tequila!

As far as making a chimichanga, there is really only one secret. Once you have folded the tortilla burrito-style, you must make sure all the ends are sealed. If they are not sealed, the chimichanga will open up while it is being fried and instead of a delicious meal, you will have created an oily inedible mess. The best way to seal the tortilla is to tightly pinch the ends (openings) to seal them.
So next time you want to experience the vibrant flavors of the great American Southwest, make a batch of Shredded Pork & Tequila Chimichangas and a pitcher of homemade Sangria (various recipes in the upcoming cookbook Style & Spice) and start living the life you were meant to live!


SHREDDED PORK & TEQUILA CHIMIGHANGAS (makes 8)

Ingredients needed to make Shredded Pork & Tequila Chimichangas:

1 pound pork meat, trimmed of excess fat

4 small dried red peppers

4 whole peppercorns

1 tsp. whole cumin seeds

4 cloves garlic, whole and peeled

¼ cup minced cilantro

4 green onions, minced

2 tsp. Mexican oregano, minced

2 tsp. Mexican tarragon, minced

2 tsp. garlic powder

1 tsp salt

½ tsp. ground black pepper

2 tsp. hot sauce

1 cup tomato sauce

¼ cup tequila

1 cup grated Cheddar cheese

8 four tortillas

Oil for frying


Steps:
1) Bring a medium pot of water to a boil. Add the pork meat, dried red peppers, peppercorns and garlic. Lower the heat to a simmer, cover and cook 1 hour.

2) Remove the pork and discard the cooking water. Let the pork cool to the touch.

3) Shred the pork and set aside. The easiest way to shred the pork is using two forks and simply shred the meat, which is very tender.

4) In a large skillet over medium heat, combine the shredded pork, cilantro, green onions, oregano, tarragon, garlic powder, salt, pepper, hot sauce, tomato sauce and, tequila. Cook the mixture until heated through.

5) Lay the four tortillas out on a flat surface. Spoon some of the meat mixture and some Cheddar cheese onto the tortilla. Make sure not to fill it too much as you need to roll the tortilla.

6) Fold the tortilla burrito-style. Firmly pinch all the ends to seal the filling into the tortilla.

7) In a large deep skillet, heat a few inches of vegetable oil to 350 on a deep-fry thermometer.

8) Carefully place the chimichangas into the oil and fry until crisp.

9) Remove to a wire rack to drain of any excess oil. Let cool slightly before serving.

Burritos are a mainstay at our place. We love taking a simple flour tortilla and loading it up with all the fixings - I’m talking lettuce, tomatoes, cheese, guac, smashed beans, and spicy corn (the last 3 are all super easy to make from scratch). We also like to throw in some kind of meaty BBQ protein in there. Today, we took a break from our usual slow-cooked pulled pork, and tried making BBQ pulled tofu. I had my doubts at first, but honestly, it was soooo good. All you have to do is take pressed tofu and grate it into a frying pan using a cheese grater. Then throw in a few teaspoons of liquid smoke and some BBQ sauce and you’re good to go. Seriously, try it out. So simple, so delicious.

-Katie