For as long as I can remember I have been a huge fan of the bean and cheese burrito. Before I ate healthy I would drive through a fast food window at least once a week, and order up two, with a Coke. (I was also very addicted to refined white sugar) It's been many years since I've done that and yet just the thought of a bean and cheese burrito makes my mouth water.
I tried a couple times, unsuccessfully, to make a bean and cheese burrito myself, until now. I admit, I think it can be further improved—not so much in taste, but in consistency. Basically, the burrito is floppy, literally. But next time I'm going to put down a couple leaves of lettuce first, then apply my filling, and I think that should give it the structure it's lacking, and maybe even add to the taste too.
As you can see it was quite easy to do. I had some red beans that I had soaked and cooked this morning, but black beans would be really good too, and more traditional. I would have added some pureed soaked cashews, if I had planned this, but since it was spur of the moment, I just heated cashew milk and mashed it into the beans with some Herbamare seasoning and a little garlic powder. Pureed soaked cashews would make it even creamier -- next time. :-)
5 comments:
We love beans and brown rice here, with diced tomatoes/salsa, avocado, and sometimes melted fontina cheese.
Have you tried the brown rice tortillas?
That sounds good! I did a post tortilla pizzas with the brown rice tortillas - I love those. But I either hit or miss when I try to use them as wraps. Sometimes they peel on me, and other times they don't. I heat them in a dry iron skillet to make wraps - is that how you do it? Maybe there's a trick I'm missing :-)
I know those rice wrappers are supposed to be eaten soft, but I've baked them (filled) on a sprayed cookie sheet (and spray a little oil on top of them too). They're really good.
That's so cool! So they were dry, just sprayed a little, when you put them in the oven stuffed? I'd like to try that!
You know Kelly, I've always wondered why you couldn't put those in say a 400 degree oven and crisp them up. It's just that I always wonder if AFTER I've eaten my spring roll.
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