Vegetable Burrito
This delicious pocket of goodness can be adjusted to whatever you like, with fish, shrimp, chicken etc.. The tortilla is the most important factor, it must be large and pliable enough to wrap your ingredients with out tearing. A dry tortilla will crumble as you fold, so go for the softest option for best results.
Ingredients:
2 large tortillas (I used a soft whole grain)
1 cup of cooked couscous or quinoa
1 cup of cooked black beans
1 cup micro greens or sprouts
1 whole avocado sliced
2 tablespoons of organic sour cream
1 bell pepper sliced
1 white or red onion sliced
1 cup of sliced mushroom
2 tablespoon of sliced garlic
2 tablespoons of taco seasoning
1 cup vegetable chorizo (optional)
2 tablespoons of fresh pico de gallo (see pico recipe)
1 cup shredded cheese blend
1 tablespoons of hot sauce (optional)
Taco Seasoning: Sea salt, cumin, garlic powder, cayenne pepper, onion powder, black pepper, chili pepper, and smoked paprika
Directions:
In a medium size pan heat extra virgin olive oil over medium heat. Add bell pepper, onion, mushroom. Sautee until bell peppers are tender or until the onions are slightly browned.
Stir in taco seasoning, making sure the vegetables are evenly coated
Add fresh garlic, stirring continuously until tender or are slightly browned. Reduce heat while you prepare the burrito, keeping your pepper mixture warm
In a separate small pan, heat your veggie chorizo for 3-5 minutes. You can also heat them in the same pan as the onion and pepper mix, off to the side
Lay the tortilla flat on a cutting board. Slightly below the middle, lay your cheese blend, black beans, pico, avocado, onion and pepper mix, sprouts and chorizo evenly, leaving at least 1 inch on each side open and 2-3 inches from the top open
Carefully fold the left and right sides in, and then from the bottom roll forward as tight as possible until all of your ingredients are in a pocket, burrito shape
You can add a little bit of cheese to the flap of your burrito, then place onto your warm pan for 2-3 minutes on each side, allowing the cheese to melt and giving the burrito a slight crisp and sealing it closed
I always add the hot sauce and sour cream into the burrito before grilling, however, it is a nice option to top your finished burrito with the sides as well
