25 March 2013
There comes a time in every girl's life when she just wants to eat the most gigantic burrito possible.
Actually, for "a time" substitute "all the time."
Yeah. This weekend we happened on the largest tortillas I've ever seen--12 inches in diameter. What better excuse could we possibly have for making gigantic burritos?
I sauteed some garlic, jalapeno, red and green pepper, and frozen corn in olive oil, seasoned the pan with cumin, oregano, ground New Mexican hot chile, and onion powder (there being no actual onion in the house), and mixed that with a couple cans of refried black beans. You could clearly use your own black or pinto beans instead. I made short-grain brown rice in the rice cooker and warmed up the tortillas in a foil packet in the oven. They were too big to fit in the toaster oven. Yeah.
Assembly: beans, rice, thinly sliced cheddar, hot sauce, avocado, and some mixed lettuce from the farmer's market. I had cilantro in mine too. We forgot to cut up the green onion, but oh well. Note the random piece of purple lettuce peeking out of the end.
The result? One huge burrito for each of us, and three additional similarly huge burritos for the freezer. I left the avocado and lettuce out of the frozen versions, since those obviously would not do so well in the cold. But I can't say I'll mind smashing up a batch of guacamole or pouring a bunch of tomatillo salsa over a hot emergency burrito in the future.
MOST SATISFYING DINNER EVER.