To complete the meal, and add a bit of color to the plate, we served watermelon along with the burritos. But a green salad would have gone a long ways for a more appetising presentation!
Makes 4 burritos
Flavorful potatoes and cauliflower keep calories down but satisfaction levels high
1 15-oz. can fire-roasted crushed (or diced) tomatoes
1 chipotle chili in adobe sauce, drained (I couldn't find this in our store, so I used a can of chopped green chilis)
2 cloves garlic, peeled
2 tsp. canola oil
1 small onion, sliced (about 1 cup)
1/2 tsp. dried oregano
3 c. small cauliflower florets
1 medium Yukon gold or russet potato (6 oz.), cut into small (1/4") cubes
3 Tbs. chopped cilantro
4 8-inch flour or whole wheat tortillas, warmed
1 c. cooked brown rice, warmed
1 c. grated monterey jack cheese
- Pulse tomatoes, chipotle chile, and garlic in food processor until coarse purée forms.
- Meanwhile, heat oil (I just used olive oil spray) in large skillet over medium heat. Add onions and oregano; sauté 2 minutes. Stir in cauliflower, potato, and tomato mixture, and season with salt and pepper, if desired. Cover and simmer 10 minutes. Uncover, and simmer 5 minutes more, or until cauliflower and potato are tender (I cooked about 30 minutes total, but I like my potatoes totally cooked!). Stir in cilantro.
- Divide cauliflower mixture among tortillas, top with rice, and sprinkle with cheese. Roll up tortillas, leaving one end open.
- Optional: We served with salsa and sour cream!
Recipe from Vegetarian Times magazine, June 2011, pg. 36.
Jeff: "I thought the cauliflower was going to be a gag, but I couldn't have been more wrong! This recipe is a keeper!"
4.5 out of 5 starsWilliam (18): "Fully satisfying" (went back for 2nds!)
4 our of 5 starsErika (14): "I'm a pretty picky vegetable eater, and I liked it!" (Erika was concerned about tasting individual vegetable flavors, but couldn't, only the overall combined flavor of the dish)
4.5 our of 5 starsGarrett (12): "Pretty darn good!"
4 out of 5 starsMy thoughts: I thought the dish sounded weird at first. After all, I have heard of bean burritos, but cauliflower and potato? But I was also very happy with the combination of flavors. We added extra cauliflower and potato, since there were 5 of us and the recipe says it only serves 4, and have enough leftovers for about 3 more! Also, some people have to adjust to brown rice, but that is all we have eaten for years, so that was not a problem for any of us.
4 out of 5 stars
Overall opinion: This is dish is a keeper! We will add this to our repertoire of recipes!
Average rating: 4.2 out of 5 stars
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