When I used to live in CA, I frequented the taco trucks. Californians-you know what I am talking about! I would always order "uno burrito con frijoles, con arroz, no carne". The Spanish-speaking taco truck workers would then exchange glances with each other, giggle, and say "no carne..... hahaha". I guess they didn't get a lot of customers requesting, "no carne". Despite the mocking of their best vegetarian customer, I kept going back because I loved taco truck burritos. They are huge (sometimes I could get two meals out of one), cheap (2-3 bucks), convenient (taco truck on every corner!), and they are damn good! When I went to CA this past summer, I made sure I got a burrito while I was there. See the photos below. Ya, I'm a foodie! Oh and see the cup in the background of the first picture? That's horchata! Don't be too jealous ;)
I moved back to the Midwest almost 6 years ago and left the taco trucks behind. I have yet to find any restaurants locally that beat the CA Mexican food. In fact, I would even go to Taco Bell a few times per year out of desperation! Whenever I went to Taco Bell I would always order a grilled stuffed burrito-no carne! ;) Although awhile back Taco Bell changed their grilled stuffed burrito and I don't really like it anymore. I can't remember the last time I went there. So in order to satisfy my Mexican cravings, I play around with recipes at home. I admit they are about 1/10th as good as the taco trucks. In this recipe, I try and replicate a grilled stuffed burrito. I think it turned out way better than Taco Bell's!
Inspired by Naturally Ella
Ingredients (Serves 2)
- 2 large (burrito size) whole wheat tortillas, I have used a flat-out wrap and a gluten-free, brown rice tortilla with success
- 1/2 cup cooked brown rice
- 1 cup of black or pinto beans (rinsed and drained if using canned)
- 1 avocado, pitted and peeled
- 1 can of Rotel
- lettuce, tomato, onion, cilantro, salsa
- 1/2 cup of cheese or cheese substitute (optional)- I did not use
Mash avocado with a fork then stir in several tablespoons of Rotel. The avocado mixture should have a guacamole type of consistency. Next, mix several tablespoons of Rotel with the brown rice. Microwave tortillas for 10-20 seconds, just to soften so that they are easy to roll into a burrito. Spread the avocado mixture in the middle of each tortilla. Divide the Rotel rice, beans, cheese (if using), and desired toppings evenly between tortillas. Then roll the tortilla into a burrito (Fold the tortilla in half over your ingredients, fold the ends in, and while holding each end roll the burrito). See this website for pics and step-by-step instructions. Next spray a skillet with cooking spray and "grill" burrito until browned on each side. I cooked mine over medium heat and about 3-5 minutes on each side. You could also use a panini press for this. Serve immediately with additional salsa and guacamole.