Wednesday, July 28, 2010

Burrito Delight

I've had a craving for burritos for a while. And by a while, I mean I haven't had a burrito since approximately January 2009.

I know that what I have been craving is an Americanized version of a burrito and may not necessarily even be good. But I'm not going to pay $12.00 for something of the same description at a buffet-line style takeout place. Given the choice between eating out and cooking, I choose cooking unless my craving is for something I am unwilling to make at home, e.g., sushi for its difficult and expensive to source graded fish. Besides, I wanted something delicious.

Today's CSA pickup included spring onions, cilantro, and summer squash, among other things.

Lazy American Veggie Burrito

Squash and Onion Saute
1 tbsp canola oil
1 large spring onion, white and green parts, separated and chopped, divided
1 medium yellow summer squash, cut in half lengthwise and sliced into 1/4" pieces
2 shakes adobo powder (I didn't claim authenticity)

Heat oil in pan over medium heat. Add white parts of onion and saute until translucent, about 8 minutes. Add squash and green parts. Cook, stirring infrequently until squash is cooked through and onions are golden brown. The squash and onions should be somewhat caramelized.

"Re fried" Beans
1 tbsp canola oil
1/2 cup chopped green onion, white and green parts
1 cup fresh or frozen corn kernels
1 can (I know, I know) light red kidney beans, rinsed and drained
1/4 cup chopped fresh cilantro
1 tsp ground cumin
1 tsp chili powder
1/2 tsp ground coriander
1/4 cup water (if necessary)

In a medium saucepan, heat oil over medium-high heat. Add onions and saute until edges are golden brown (you want the pan to be a little too hot for this part), about 5 minutes. Lower heat to medium and add corn. Saute for a few minutes more until onions become translucent. Add beans, cilantro, cumin, chili powder, and coriander and stir to combine. Heat, stirring occasionally and mashing the beans somewhat with the back of your cooking utensil. The beans will stick to the bottom of the pot, let this happen for a few minutes before stirring and letting it happen again. Continue this way for about 15 minutes, adding water if bean mixture on bottom of pot does not release by stirring contents.

Gringo Salsa
1/4 cup chopped spring onion
1 serrano pepper, stemmed
2 ripe tomatoes, roughly chopped
1/4 bunch cilantro
1 clove garlic
juice of 1 lime
salt to taste

Pulse all ingredients together in a food processor until desired consistenct is reached.

Optional Garnishes
sour cream (full fat: don't ruin a perfectly delicious meal)
green parts of spring onion, thinly sliced
lime juice

Spread sour cream and salsa on a whole wheat 8" flour tortilla that's been heated over a gas flame for about 15 seconds per side. Add sauteed squash and onions and beans. Garnish with cilantro, green onions, and lime juice, wrap, and enjoy.

Serves 4.

This recipe is vegetarian if your tortillas are made without lard and vegan if you omit the sour cream.

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