Tag Archives: burritos

Mediterranean Asparagus… Burritos?

In my pantry today:

  • 1 lb asparagus, ends cut
  • 4-6 flour burrito-size tortillas
  • 1/2 c feta cheese
  • 1/4 c chevre
  • 1/2 medium yellow onion, thinly sliced
  • 3 large garlic cloves
  • 2 tsp olive oil
  • 1/2 tsp Italian seasoning
  • 1 tsp lemon juice
  • 1/3 can diced tomatoes
  • 1.5 tbsp tomato paste
  • 1 tsp garlic paste
  • 1 tsp Italian seasoning
  • 1 tsp cumin
  • 1/4 tsp cayenne pepper

In the past, I have only gotten as creative with this vegetable as “asparagus oven fries” (yes, they are as easy as they sound) but today’s pantry suggested that other avenues would be available. Tortillas won the coin-toss, so what else goes into one to ensure that they won’t just be wrapped around those sweet, green stalks? I could do a whole shebang with beans, cilantro, chili powder… ooh, but look at the cheese drawer! The butt-ends of the above-mentioned cheeses called out to me. Concoction time!

Put your thinly-sliced garlic and onions in an olive oiled pan on ML, stirring occasionally, until the onions become naked. While that’s going on, combine those last five ingredients up there into a little sauce, set aside. When translucency is acquired in the onion pan, turn the heat up to MH. Wait for it to heat, then begin tossing asparagus. Spritz with lemon and toss, then pour in 1/4c water and cover the pan for a minute or two — the spears should come out a victorious green! Of course, continue cooking if’n you like a softer texture, but the crisp texture works well in a steamed tortilla spread with chevre and sprinkled with feta cheese. Make sure there are plenty of onions and garlic in each of the meal-wrappers alongside the asparagus.

I forgot to put the sauce on these at first, photographed the ‘rrito, then realized… but as the sauce rather obscures all of its inner deliciousness, I kept the first. Don’t be like me and forget before the final wrap to dab in just enough sauce so that each burrito is edible without making too much of an embarrassing mess. This seems like such a simple arrangement, but it triumphs a tasty new way to have a quarter-pounder for dinner — 4 spoons!

 

The Burritotal Package

In my pantry today:

  • 4 large flour tortillas
  • 1 can black beans
  • 1/2 large zucchini
  • 4 cloves roasted garlic
  • 1″ of a leek, minced
  • 1/4 c cream cheese
  • 2 c shredded cheddar
  • 1/3 c unsweetened almond milk
  • 1 4 0z can tomato sauce
  • 1 4 oz can chipotle salsa
  • 1/2 tsp Fiesta chili powder
  • 1/4 tsp turmeric
  • 1/2 tsp olive oil
  • 1 diced tomato (garnish)
  • 1/4 c minced cilantro (garnish)
  • 1/2 c sour cream (garnish)

This spent an extra day not getting written, but only because I’ve got other stuff to do and not because it’s been, like, sitting out on the counter waiting. I don’t have a whole lotta time for soliloquy now either, though, so this is gonna be a quick and dirty recipe rundown:

– Slice leeks and mince roasted garlic. Warm on ML in olive oil for 10m. Increase heat to M. When at full M,

– Add small slices of zucchini and stir fry for 2m. Then,

– Stir in beans. Reduce heat to L and cover.

– Prep garnishes; set aside.

– Mix chipolte salsa and can of tomato sauce together. Heat.

– Make a thick cheese sauce on ML with: cream cheese, cheddar and milk.

– Drizzle some of the salsa/tomato sauce mixture into the bottom of a glass baking dish.

– Smear the inside of a tortilla with cheese. Put in some beanzchini. Fold, place in baking dish.

– Repeat three more times.

– Cover burritos with remainder of cheese sauce and drizzle more red sauce on. Put in a 350° oven for 10m. Serve hot with tomato, cilantro and sour cream to garnish

5 spoons!