Ingredients
The following ingredients have 5 Servings
- 1 ½ cups vegetable stock or water
- 1 cup white rice
- Salt
- One handful cilantro
- 4 scallions
- coarsely chopped
- 1 clove garlic
- crushed
- 1 jalapeño pepper
- seeded and chopped
- About 4 cups fresh spinach leaves
- 1 lime
- juiced
- About 2 tablespoons extra-virgin olive oil (EVOO)
- 1 onion
- finely chopped
- 2 cloves garlic
- grated or chopped
- 1 teaspoon ground cumin
- about ⅓ palmful
- 1 teaspoon ground coriander
- about ⅓ palmful
- 1 teaspoon Mexican oregano
- about ⅓ palmful
- lightly crushed
- 1 tablespoon Chipotle Tabasco or chipotle in adobo paste or 1 ½ teaspoons ground chipotle powder
- about ½ palmful
- Salt and pepper
- One 14-ounce can black beans
- drained
- 1 ½ cups frozen fire-roasted corn kernels
- One 15-ounce can fire-roasted diced tomatoes
- drained (or 2-3 fresh tomatoes
- chopped
- about 1 ½ cups)
- 1 jalapeño pepper
- seeded and finely chopped
- ½ small red onion
- finely chopped
- 1 clove garlic
- chopped
- 1 lime
- One small handful cilantro
- finely chopped
- Salt
- to taste
- 2 ripe Haas avocados
- 2 limes
- ½ small white onion
- grated
- 1 jalapeño pepper
- grated
- 1 clove garlic
- grated
- Salt
- to taste
- 4-6 large flour tortillas or gluten-free tortillas
Instruction
- For the green rice, bring stock or water and rice to boil, season with salt, reduce heat to simmer, cover and cook 12 to 13 minutes
- Finely pulse-grind the rest of the ingredients in a food processor and add to the rice at about 13 minutes
- Cook, covered, 5 minutes more, then remove from heat and let stand 5 minutes
- Fluff with fork
- For the black beans and corn, heat oil in medium skillet over medium heat and cook onions, garlic, cumin, coriander, oregano, chipotle, salt and pepper to soften 7-8 minutes while stirring, add ½ cup water and absorb, add beans and corn and heat through, reduce to low heat
- For the pico de gallo, combine all ingredients in a bowl
- For the guacamole, halve, pit and scrape avocados into bowl, add lime juice, onion, jalapeño, garlic and salt to taste
- To assemble, char tortillas over flame on gas top stove or in hot cast iron or stainless steel skillet to blister and heat 30 seconds on each side
- On each tortilla, spread some rice, about ¾ cup
- Top with beans and corn, pico de gallo and guacamole
- Tuck the sides in and roll the burritos tightly
- Place burritos on preheated nonstick griddle, seam-side down, and crisp up
- Halve the burritos to serve
