Burritos Recipe
Ingredients:
For the Tomato Salsa:
- 4 large tomatoes, diced
- 1/2 red onion, finely chopped
- 1 jalapeño pepper, seeded and finely chopped (adjust to taste)
- 2 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
For the Pinto Beans:
- 1 cup dried pinto beans, soaked overnight and drained
- 4 cups water
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt to taste
For the Burritos:
- Large flour tortillas
- Cooked white rice
- Grilled or sautéed garden vegetables (e.g., bell peppers, zucchini, squash, corn)
- Shredded cheese (optional)
- Sour cream (optional)
- Guacamole or sliced avocado (optional)
Instructions:
- Prepare the Tomato Salsa: In a mixing bowl, combine the diced tomatoes, chopped red onion, jalapeño pepper, minced garlic, cilantro, lime juice, salt, and pepper. Mix well and set aside to allow the flavors to meld while you prepare the rest of the ingredients.
- Cook the Pinto Beans: In a large pot, combine the soaked and drained pinto beans with 4 cups of water. Add the chopped onion, minced garlic, cumin, and salt. Bring the mixture to a boil, then reduce the heat to low and simmer, partially covered, for 1 to 1.5 hours or until the beans are tender. Check periodically and add more water if necessary. Once cooked, drain any excess liquid and set aside.
- Prepare the Garden Vegetables: Grill or sauté your choice of garden vegetables until they are tender and lightly charred. Season with salt and pepper to taste.
- Assemble the Burritos: Lay a large flour tortilla on a flat surface. Spoon a layer of cooked white rice onto the center of the tortilla, leaving some space around the edges. Top the rice with a layer of cooked pinto beans, followed by the grilled/sautéed garden vegetables.
- Add Optional Toppings: If desired, sprinkle shredded cheese over the vegetables while they’re still warm so it melts slightly. You can also add a dollop of sour cream, guacamole, or sliced avocado for extra flavor.
- Roll the Burritos: Fold the sides of the tortilla over the filling, then fold the bottom edge up and over the filling. Continue to roll the burrito tightly until it forms a cylinder. Repeat with the remaining ingredients.
