Holy burritos, I have burnt 8 out of 10 fingers while figuring out how to roll a whole wheat tortilla without breaking it! I completely understand why there are so many recipes with white flour tortillas but those recipes are not for us. No need for them either as I managed to roll these babies up good enough for freezing and my boys not giving me looks what’s on their plate.
And they were delicious, filled with all plant-based goodness!
For good first 20 minutes I thought dinner that night would look like this:
But then I got a hang of tortillas by warming them up directly on a gas burner. Not without burning one. Since we do not use microwave for health reasons, a stovetop method worked best – you could also warm it up directly on coil burners. Please don’t burn your house!
These organic corn and whole wheat tortillas from Trader Joe’s are easier to roll up than Food For Life ones. If you know of any other Clean Eating pliable tortillas PLEASE share!!! I beg you typing with my burnt fingers.
These burritos are perfect for freezing without any liquid-y fillings to make them soggy (as I was stashing burritos inside freezer I thought that now I make my own “processed food” I can pull out for dinner one night, just like many Americans do. For once, I felt no different but that feeling was quickly gone as I started blending a green smoothie).
You add salsa and Greek yogurt later on top. They also keep extremely well in the fridge making easy grab and go lunch.
I intentionally kept burritos vegan, sprinkling only a few teaspoons of organic white cheddar cheese on kids’ ones. Won’t hurt and will make them eat burritos faster. I also wanted to mention I ran out of unbleached parchment paper so had to use bleached one I had on hand. Before reheating I plan on removing the paper as bleached parchment paper has been known for leaching harmful chemicals into food once heated. By then, burritos will be holding their shape well, especially frozen. I usually buy this unbleached parchment paper on Amazon or Paper Chef in stores.
- 3/4 cup brown rice, uncooked
- 1 medium onion, diced
- 5 large garlic cloves, minced
- 1 tbsp olive oil, extra virgin
- 1 large bell pepper (any colour), diced
- 4 cups broccoli (including stems), finely chopped
- 2 cups corn, frozen
- 14 oz can black beans, drained & rinsed (I cook my own beans)*
- 2 tsp cumin
- 2 tsp garlic powder
- 3/4 tsp salt
- Cayenne pepper or red pepper flakes to taste (I left them out because of kids)
- 1/3 cup cilantro, chopped
- A few handfuls spinach
- 15 whole wheat tortillas
- Salsa and Greek yogurt, for fixings (optional)
- Cook rice as per package instructions.
- In the meanwhile, preheat large non-stick or cast iron skillet on medium heat and swirl olive oil to coat. Add onions and garlic, saute for a few minutes, stirring occasionally. Add bell pepper and broccoli; cook for a few more minutes. Add corn, black beans, cumin, garlic powder, salt, red pepper flakes; stir and cook for a few minutes. Add rice, cilantro and adjust salt and spices to taste.
- Set up burrito rolling station ready: tortillas, filling, spinach and parchment paper. To make tortillas pliable, warm up each tortilla directly on a gas or coil burner on both sides, flipping frequently and until it is pliable. Use kitchen tongs (feel free to use your own proved method). Then working quickly to avoid tortilla breaking, lay tortilla on a flat surface, place 2 scoops of filling (depending on a size of your tortilla it might be less or more), fold both sides and then roll tight. Roll into a piece of unbleached parchment paper and place seam side down. Repeat with remaining tortillas and filling. Serve hot with various fixings like organic salsa and Greek yogurt.
*You might need to use less salt than me since I use my own cooked beans that are unsalted.
Servings Per Recipe: 15
Amount Per Serving = 1 burrito (no fixings):
Total Fat: 3.4 g
Cholesterol: 0.0 mg
Sodium: 70.3 mg
Total Carbs: 41.1 g
Dietary Fiber: 6.7 g
Protein: 7.8 g
WW Points+: 6