Anyone who knows me knows that I mainly subsist on burritos. As a vegetarian with food allergies to fruit, vegetables and nuts and a strong dislike of health food, I’m quite limited on what I can eat. However, I never ever get tired of a delicious, over-stuffed, perfect burrito.
After dozens of failed attempts to try and find the burrito of my dreams at various food establishments, I decided to just work on perfecting my own homemade burrito. I’ve finally done it, and I think this truly is the recipe for burrito success. Try it out and let me know what you think!
- 10-inch burrito-size flour tortillas (preferably a Mexican brand like Calidad or La Banderita)
- 1 can black beans
- Spanish rice
- Shredded Mexican cheese (cheddar, Monterey Jack, asadero, queso blanco)
- 1 tomato
- 1 yellow or brown onion, diced
- Daisy sour cream to garnish
- Chop tomatoes, onion and cilantro in a ratio appropriate for pico de gallo. Mix in small bowl so that the tomato and onion juices can blend and preserve the cut veggies.
- Make Spanish rice. As unauthentic as this is, after a long day of work I love Old El Paso or Uncle Ben’s microwaveable Spanish rice. 90 seconds to finished? Count me in.
- Drain, then microwave the black beans in a covered bowl for 2 minutes. .
- Fire up a pan. HERE IS THE KEY TO SUCCESS: Lay a tortilla down on the pan, then IMMEDIATELY coat the side facing you with shredded Mexican cheese. Keep the heat to medium, to melt the cheese without scorching the tortilla. Keep a careful eye on the tortilla. When the cheese melts and the tortilla is grilled without being too crispy to roll, remove from the pan.
- Top with black beans, rice and pico de gallo. Roll, tucking in the tops and bottoms of the tortilla as you go. Serve with cold sour cream, extra pico de gallo, salsa or guacamole. Voila!
This is my favorite meal. Let me know what you think in the comments!