The problem with craving food is that it you rarely crave anything cheap, easy, and healthy.
I mean, really, who says “I’m craving steamed broccoli. Just broccoli. No seasoning or dips please!” No one does that. If you do, you need to get yourself a pizza.Or a life.
A few days ago, I saw a post on Facebook about my friend’s Mexican restaurant doing a pop up booth in the city. The picture’s caption read, “SOLD OUT!” and my heart ached with food envy. Nora and Nic, the people behind Taqueria Real, makes the best Mexican food I have ever had. If you’re ever in the Philippines you have t look up these guys. They are simply the BEST. Just being reminded of the deliciousness made me crave some Mexican.
The craving came down on me hard. I was trying to push it out of my head because I have trust issues with mexican restaurants. After having the best, you’re bound to be a skeptic of any other texmex joint. On top of that, food in London is expensive and i cant afford a let down. Also, I’m trying to stick to healthier food and let’s face it, a burrito isn’t all that healthy, isn’t it?
Sometimes, when you’re craving something, you just have to give in.
I decided to just make it myself. Luckily, my flatmate had a cookbook with a recipe for black bean burritos that caught my eye. It had a slightly sweeter take on a burrito, so I decided to switch it up and experiment on it myself. So the kitchen mission began, and the results were highly satisfying.
Compared to other recipes, it is lower in both sugar and salt content, plus it’s a veggie burrito so it is KIND OF healthier than usual. Also, it just tastes amazing so just stop justifying it to yourself and make yourself this amazing veggie burrito. Here’s the recipe.
For the Spanish Rice
- 1/2 onion, chopped
- 2 large tomatoes, chopped (about 1 1/4 cups)
- 3 cloves garlic, minced
- 1 jalapeno, minced
- 1 tablespoon tomato paste
- 2 1/2 cups vegetable broth
- 1 1/2 cups white rice
- 1 cup corn kernels – frozen is fine
- 1 cup green peas – frozen is fine
- 1 tablespoon lime juice
- 1/4 cup chopped fresh cilantro
For the Adobo Beans
- ½ onion, chopped
- 2 tablespoon tomato paste
- 3 cloves garlic, minced
- 3 dried bay leaves
- ¼ cup vegetable broth or water
- 2 tablespoons light brown sugar
- 1 teaspoon soy sauce
- 1 teaspoon vinegar
- 3 cups cooked pinto beans
For the Burrito Filling
- avocado (or your homemade guacamole)
- shredded lettuce
- sriracha (if you like yours hot)
Making the Spanish Rice
- Put the onion, tomatoes, garlic, jalapeno, and tomato paste in a bowl and let it run in the blender for about 30 seconds. Pour that mixture into a medium saucepan, mix in the broth, and let it come to a simmer over medium heat. Just wait until it all comes together in a gentle simmer.
- Wash the rice and place it on a baking dish or pot. Sprinkle salt on it and pour the broth mixture over it, gently stirring with a fork so that you are sure the rice is incorporated in the sauce.
- Bake the rice covered for 20 – 30 mins in a 375F oven. Take the tray out to fluff the rice with a fork, which is basically just moving the rice around to let the resident moisture out a bit. No oven? You can cook it on stove top on medium heat but will have to check on the rice and fluff it a couple times more than you would if you baked it.
- If the rice is getting dry but is not yet cooked, (you should do a taste test to see if it is soft and fluffy already) pour 1/4 cup of broth or hot water on it and cover again. Once cooked, add in the corn, peas, and cilantro, mix well, and cover. These should cook in the residual heat of the rice.
Making the Adobo Beans
- Using a blender, combine all ingredients except the beans and bay leaves. Blend it all up into a sauce.
- Put the mixture in a pot and add in the bay leaves. Heat it for about 5 minutes or until it comes into a gentle simmer.
- Drain the beans and wash them. Add the beans into the pot and stir into the sauce.
- Leave on medium heat until the sauce reduces and the beans soak up all those amazing flavors.
- Take off the bay leaves and it’s burrito time!
Making the Burrito
- Place some spanish baked rice and adobo beans on your tortilla in equal portions
- Add avocado slices, shredded lettuce, a sprinkle of lime juice and sriracha sauce
- Roll and enjoy
- For next day eating, pack in separate containers and roll before serving.
- To roll a buritto, don’t overload it. Lay it out nicely as a strip, fold the ends of the wrapper withyour pinkies to cover the bottom and top of the burrito, then gently take one side and start rolling.
- Many people prefer their adobo differently. If you are more the type to want it sweeter/saltier/more sour, adjust the flavorings as you desire.
- If it fails, take a fork and eat it in a bowl. Toast the tortilla and turn it into a taco salad.