by John Tanner — last modified Sep 01, 2010 10:09 AM
Each person can custom build their south-of-the-border burrito.
Preperation time: 30 minutes
3/4 cup brown rice
1-3/4 cup water
15 oz can black beans or other type of beans
1 medium sized onion
1 envelope taco seasoning mix
1 medium sized tomato
1/2 head lettuce
12 oz frozen corn
1/2 bell pepper
6 tortillas - Trader Joes whole wheat lavash or Ezekial tortillas
Cook the rice in a large container. I microwave the rice and water on high for 5 minutes followed immediately by 50% power for 20 minutes. The 30 minute prep time assumes this method of cooking the rice. The more traditional way may take 40 minutes or more just to cook the rice.
While the rice is cooking, chop the onion (finely), the tomato, and bell pepper, and lettuce. Cook the onion. I microwave on high for two minutes. Cook the bell pepper. I microwave on high for 3 minutes. Heat the frozen corn according to the directions on the package.
When the rice is done, add to it the beans, onion, and seasoning mix.
Lavash, from Trader Joes, is like a rectangular thin wheat tortilla. Another option, Ezekial sprouted grain tortillas, available at Whole Foods and other grocery stores, is round like a normal tortilla, but is thick and not as flexible. Heat tortillas a little just before serving to enhance their flavor and to reduce their tendency to break when wrapping it.
Serve the chopped tomatoes, lettuce, corn, and bell peppers in separate bowls so each person can assemble their burrito according to their own choice of ingredients. Each person starts with a tortilla, adds their ingredients including salsa, and wraps it up.
My favorite salsas are Trader Joes mango salsa, Trader Joes roasted tomato salsa, Trader Joes smokey peach salsa, or Lizano salsa if you can find it. Lizano salsa is made in Costa Rica and is available on line if you can't find it locally. Lots of other salsas are good too.