Dec '24 • General discussion
MEXICAN FOOD
Veggie burritos with black beans.
Ingredients:
Rice
1 1/2 cups (310 ml) water
3/4 cup (150 g) brown basmati rice
1 ml (1/4 tsp) salt
Pico de gallo (tomato and onion salsa)
1 tomato, finely diced
1 small onion, chopped
1 lime, for juice
1 small jalapeño pepper, seeded and chopped
Frijoles refritos (black bean puree)
2 cloves garlic, minced
2 tbsp (30 ml) vegetable oil, plus more for cooking
1 can (540 ml) black beans, rinsed and drained
3/4 cup (180 ml) water
Tortillas
2 avocados, pitted
1 lime, for juice
6 large wheat tortillas whole
150 g (1 cup) frozen corn kernels, thawed
100 g (1 cup) shredded cheddar cheese
30 g (1 cup) cilantro leaves. Directions:
In a saucepan, bring water, rice and salt to a boil. Cover and cook over low heat for 40 minutes or until liquid is absorbed and rice is tender. Remove from heat. Let stand, covered, for 5 minutes.
Pico de gallo (tomato and onion salsa)
Meanwhile, in a small bowl, mix all ingredients. Season with salt and pepper. Set aside.
Frijoles refritos (black bean puree)
In a large nonstick skillet over medium heat, soften garlic in oil. Remove from heat and add beans. Using a potato masher, mash beans. Add water. Bring to a boil. Simmer for 5 minutes over medium heat or until the beans form a fairly dense paste. Season with salt and pepper. Keep warm.
Tortillas
In a bowl, using a fork, mash the avocados with the lime juice. Season with salt and pepper.
On a work surface, place the tortillas. Spread the frijoles refritos in the center of each tortilla. Layer the avocado puree. Continue with the rice, corn, cheese, pico de gallo and cilantro. Close the tortillas by folding the tortillas on each side, then roll them up. Turn over so that the seam is underneath.
Using a brush, brush the burritos with oil, then salt them lightly.
In a large skillet over medium-low heat, place half of the burritos at a time, seam side down, then brown on all sides. Serve with sour cream, if desired.
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MEXICAN FOOD
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