Not Your Mamacita's Burritos

We love us some Mexican food in my house. No one in the house is actually of Mexican descent so most of our experience comes from restaurants or Old El Paso taco kits. Learning to prepare a few dishes on my own turned out to be a very fun and easy experience. I love that Mexican cuisine uses so many fresh, and even raw, ingredients. It’s so easy to veganize most recipes, and the variations are endless.

These burritos are one of our favourites, especially in the summer when you’re craving fresh flavours. They’re great for kids because, come on, who doesn’t love getting a little bit messy building their own burrito?


(The full photo gallery is available here ^.^ )


Not Your Mamacita's Burritos
Feeds 3-4*

Ingredients

For the Chili Tofu Strips
1 package extra firm tofu, cut into strips
2 cans green chillies**
1 tbsp chilli powder
1 tsp cumin
Freshly ground black pepper to taste
1 tbsp olive oil

For the Rice
4 tomatoes, seeded
3 cups vegetable broth
2 tbsp olive oil
2 cloves garlic, minced
1 large onion, finely diced
2 carrots, finely diced
2 cups brown rice
½ cup fresh cilantro, coarsely chopped
2 bay leaves
1 jalapeno pepper, whole and washed
Salt to taste

For the Guacamole
2 ripe avocados***
1 small tomato, seeded and chopped
1/3 cup green onions, diced
2 tbsp lemon juice
1 tsp cumin
Freshly ground black pepper to taste

For the Rest
Daiya Cheese Shreds, any flavour
Greens, your choice (spinach, lettuce, etc.)
Whole wheat tortillas

For the Chili Tofu Strips: In a large container, combine the tofu, chilies, chili powder, cumin, and black pepper. Marinate for 30 minutes. In a large pan, heat olive oil over medium-high. Add the marinated tofu strips and cook until browned. Turn strips and brown the other sides. (It isn’t important that all sides be evenly browned.)

For the Rice: Combine the tomatoes and 3 cups vegetable broth in a blender and puree. Strain if you don't like a little bit of texture. In a large saucepan, heat the olive oil over medium-high. Add onions and carrots, sauté until onions are soft. Add garlic and sauté 1 additional minute, stir often and be careful, garlic burns easily. Add the rice and toast until the grains start to become golden brown, approximately 5 minutes. Add the tomato mixture, cilantro, bay leaves and jalapeno. Bring to a boil, reduce heat and simmer until rice is cooked. (Add more broth if needed.) When rice is fully cooked, add peas and warm through.

For the Guacamole: Combine the avocado, lemon juice, cumin, and black pepper in a bowl. Using a fork, mash the ingredients together until you're happy with the consistency. Add the tomatoes and green onions, stir to combine.

To Assemble: On a tortilla, lay a bed of rice. Add tofu strips and top with cheese. Top with guacamole and greens. Enjoy!

* I usually feed two with this recipe, but we always have leftovers. The rice makes a ton and makes a great lunchtime snack even on its own. We usually have enough tofu for another burrito or two. If you are cooking for 4 big eaters or more, simply double (or triple) the tofu and guacamole. You should have enough rice to feed 6-8.
** I discovered these canned chilies a few months ago. They are wonderful for adding a quick shot of flavour. I like Old El Paso brand best, but any brand will do.
*** I prefer my guacamole to have a chunky texture, so I try to use just ripe avocados. If you prefer yours creamier, choose avocados that are good and mushy.

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