Mar 11, 2015, Updated Jul 11, 2023 I love burritos as a flavourful vehicle for lots of veggies, and a means to use up whatever I have left in my crisper drawer. These ones are filled with hearty refried beans, vibrant Mexican rice (which if you love as much as I do, you should try my Instant Pot Mexican Rice recipe)and a quick sauté of greens and red bell pepper. They are wildly versatile, and take well to lots of variations – leftover chicken, pork or beef are welcome additions, and almost any vegetable will be right at home (in addition to greens, I particularly love zucchini, eggplant, corn, mushrooms…). The key to making your burritos really tasty is to season all the components well, and make sure to add something fresh and acidic to brighten them up. Taste as you go and be sure to add enough salt to the rice, the vegetables and the avocado (or avocado crema). The pickled jalapenos are a really great finishing touch – they provide a perfect (pretty mild) pop of heat and flavour. Green onion or cilantro, lime juice and a tangy salsa or hot sauce do the job perfectly, too. This recipe makes a batch of 6 – and the great thing is, they freeze beautifully! (Just leave out the avocado.) Wrap tightly in aluminum foil and pack into a large freezer bag. They can be reheated in the oven (still in foil) or removed from foil and heated in microwave. Perfect weekday lunch – filling and healthy! I should mention, too, that the rice – cooked in pureed tomatoes, onion and garlic – is super delicious on its own. It’s a great way to make a Mexican-inspired meal a bit more special! Feel free to sub brown rice, just adjust cooking time as needed.
