For the love of the burrito game.
When I got my last CSA box and I saw that I had corn, cilantro, peppers, and tomatoes, I knew what had to happen. Burritos. I had an avocado and a lime waiting for me at home and everything. So this past Sunday, Brian and I spent a casual evening making a burrito buffet ala Chipotle/Qdoba. Because we live in a shitty town that doesn’t have one. It took awhile but it was all worth it.
Obviously there are a lot of elements going on here, but they’re all pretty simple, so i’ll break it down from the bottom up:
Lime cilantro rice: Make rice, squeeze half a lime in and add chopped cilantro.
Black beans (which are hiding): Drain a can of beans, warm in a saucepan, add a little cumin.
Soy curls: Prepare as you normally would, add some spices if you want, we didn’t bother since we had so much else going on.
Tomatoes: You can gut a tomato, right?
Grilled peppers and onions: If you have a grill pan use that, if not sauteed will be fine. Sprinkle with some liquid smoke.
Raw corn salsa: Cut the corn off of the cob, dice some jalapeno slices, chop some cilantro, mix. You can also add onion if you’re not married to a dirty onion hater.
Guacamole: Mash an avocado, add chopped cilantro, salt, and lime juice to keep it from turning brown. I usually put in tomatoes and some green onion, but I wanted Brian to eat it and he hates everything good in this world.
Tortilla chips: Cut up a tortilla, spray with cooking spray, sprinkle on some salt, and put under the broiler, on low or on a low rack so they don’t burn before they have a chance to get crunchy. Very different than the fried, bagged version and obviously better for you!
It sounds like a lot of work, but you can make most of this stuff ahead of time. I would probably make the rice and grilled vegetables right before, and the beans since you’re doing so little. But the soy curls can easily be reheated if you’re using them, and everything else isn’t supposed to be hot anyway. Plus, you will have leftovers for days if you make enough!
