Sunday, March 1, 2009
Mini Wet Burritos
I visited my aunt today and she had made two trays of chicken and shrimp enchiladas to take home for my husband and parents. They looked really tasty when she pulled them out of the oven and I wanted some! On the way home, I started concocting an enchilada recipe in my head with the ingredients I already had at home. I only had soft taco size flour tortillas at home so actually I made mini wet burritos because enchiladas are made with corn tortillas, not flour. Inside is a mixture of quinoa, black beans, tomatoes, green peppers, corn and mexican spices. The sauce is just tomato sauce mixed with cumin and chipotle chile powder. I also drizzled some vegenaise mixed with ketchup and lime juice on top to make it festive. These were really delicious and perfect with fresh guacamole!
I only ate one of these. Very filling.
Here's the recipe for those interested:
Quinoa, Black Bean and Corn Burritos
2 TB olive oil
1 medium onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 tsp. cumin
1 tsp. taco seasoning or just plain chili powder
1/2 tsp oregano
1 14oz. can diced tomatoes, drained with juice reserved
1 14oz. can black beans, drained and rinsed
2 cups water
3/4 cups quinoa
1 cup frozen corn, thawed in microwave
salt and pepper to taste
1 8oz. can tomato sauce
1/2 tsp. cumin
1/2 tsp. chipotle chili powder
pinch of cayenne
1/4 cup vegenaise
a squirt of ketchup
a squirt of lime juice
6 soft taco size flour tortillas
Preheat oven to 350 degrees F.
Heat olive oil in a medium sized pot and saute onion, bell pepper and garlic until they are soft. Stir in the cumin, taco seasoning and oregano and then add the drained tomatoes, black beans, water and quinoa. Bring to a boil and then lower heat to medium low and cover. Let simmer for 20 minutes or until quinoa is tender. Add thawed corn and mix into the quinoa mixture. Season with salt and pepper.
Mix the can of tomato sauce and the reserved tomato juice in a bowl. Season with 1/2 tsp cumin and 1/2 tsp. chipotle chili powder. Add a pinch of cayenne and stir until combined. Prepare drizzle by combining vegenaise, ketchup and lime juice in another small bowl.
Spread a little bit of sauce in the bottom of a baking dish. Fill a tortilla with about 1/2 cup of the quinoa mixture. Roll the tortilla closed and place seam side down in the baking dish. Proceed with the rest of the tortillas. Pour remaining sauce on top of all the burritos. Drizzle with vegenaise/lime juice mixture. Bake uncovered for 20 minutes.