I lived in London for 10 years. London has a lot going for it, but at the time it was seriously lacking in Mexican food. There was one high-end Mexican restaurant that we couldn’t afford. At the grocery store all you could buy were those hard taco shells that should’ve been left back in the 70s at make-your-own-taco birthday parties. And though every English grocery store has a whole aisle dedicated to baked beans (Honestly! Full! Of baked beans!) you couldn’t buy a can of black beans to save your life.
Even though I now live in Mexican Food Paradise (aka LA) I’m still making my own, just with better ingredients.
These burritos kill it (with a skillet).
Meatan friendly (who doesn’t love burritos?).
Kitchen ninny friendly (seriously, anyone can make this).
As usual with my recipes, you can put in anything you have in your fridge, but here’s a rough guide.
8oz can of black beans (English folk can subsitute chick peas or kidney beans), drained and rinsed
½ cup of quinoa, uncooked
2 large flour tortillas (no lard!)
½ onion, chopped
1 clove garlic, minced
1 tsp cumin
1 tbsp chili powder (or to taste)
½ to 1 jalapeno pepper, chopped
1 red pepper, diced
½ zucchini, diced
a big handful of mushrooms (any kind), chopped
Optional (for advanced beans)
1 clove garlic, minced
½ small onion, chopped
½ cup water
Start by getting that quinoa going as per the instructions on the package.
In case of bulk buying:
Rinse the quinoa well under cold water
Put 1 cup of cold water and ½ cup quinoa in a pot
Cover, bring to boil
Turn heat to low, simmer for 15 mins
Fluff with fork and keep lid on until ready to serve
In a large frying pan, saute the onion and garlic on med-high heat until the onion starts to turn translucent (about 2 mins).
Pop in the cumin, chili powder and jalapeno (if using). Saute for about 2 mins more. Everything in the pan will get a little dry.
Add the peppers and stir fry until they are pretty soft.
Add the mushrooms and zucchini and sautee until cooked.
Add a little water (1/4 cup at a time) until the mixture is moist. This will give you a nice saucy mixture to fill your burrito.
The lazy way.
Add the beans to the veggie mixture and cook for about two minutes until the beans are warm.
The slightly less lazy way.
Add a little oil to a saucepan. Heat to medium-high.
Add garlic and onions. Sautee for about one minute.
Add beans. Sautee for another minute.
Add ¼ cup of water. Let this mixture simmer for about 5 minutes.
You can half mash the beans to create a little texture or just leave them whole.
Flumpf (yes this is the technical term) the tortillas on top of the veggie mixture and put a lid on top. Let the tortillas steam for 30 seconds and then flip them over and steam for another 30 seconds. This will make the tortillas slightly sticky and soft.
Put it all together
Lay the tortillas out on plate.
Put about half the veggies, quinoa, and beans on each tortilla.
Roll ‘em up.
Vegan sour cream (so unhealthy but yum!)
In 1 burrito
Sat Fat less than 1.3g
In comparable beef & cheese burrito
(If you removed the quinoa, added 1/2 lb ground beef and 1/2 cup shredded cheddar. Not that you would, right? Please don’t.)
Sat Fat less than 10g
If you make this let me know what you end up putting in it? Do you have your own favorite burrito recipe? Tip us off in the comments.
Hi, I’m Jane, founder and chief blogger on My Five Acres. I’ve lived in six countries and have camped, biked, trekked, kayaked, and explored in 50! At My Five Acres, our mission is to inspire you to live your most adventurous life and help you to travel more and more mindfully.