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Build Your Own Breakfast Burrito at Home

Camilla Salem — Thu, 16 Feb 2012 04:18:05 PST

The breakfast burrito: a divine combination of vegetables, meat (sometimes), cheese, eggs, and hot sauce all wrapped up in a warm tortilla. It's the perfect hangover remedy and it's incredibly satisfying.

A few weeks ago, I had a craving for a breakfast burrito. But in an effort to not let the contents of my fridge go to waste, I set out to see if I could make my own and still be satisfied. I actually surprised myself with how tasty these burritos were. I much prefer these over any I've had from a restaurant and I love the fact that you can experiment with your fillings.

This specific vegetarian recipe comes together in just 15 minutes, but don't be turned off by its simplicity because it's loaded with flavor. It calls for just a few vegetables that cook together in a cast-iron pan that brings all of the flavors out beautifully. A little bit of cheese, a scrambled egg, a few dashes of Tapatío, and things are good to go. I used a whole-wheat tortilla because I prefer the flavor, and honestly, that's what I had in my refrigerator.

For the recipe, keep reading.

Chipotle Sets a New Gold Standard

Susannah Chen — Tue, 01 Mar 2011 16:34:27 PST

What else is new at Chipotle besides its fast-casual Asian concept? Why, a new gilt look! The Mexican grill announced today that, for the next four months, it'll switch from its well-recognized silver foil burrito wrapper to one that's colored gold.

The point behind the marketing-minded switch? To call attention to its "gold ingredients" and mission statement of "Food With Integrity," made with naturally raised meats, local, organic vegetables, and rBGH-free dairy, as well as the chain's 18th anniversary. What do you think of Chipotle's new gold standard?

Source

Let's Dish: What's Your Favorite Mexican Food?

Katie Sweeney — Mon, 21 Feb 2011 12:23:40 PST

All this margarita talk has got me craving Mexican food! While I love a delicious bowl of guacamole and an addictive queso, my all-time favorite Mexican dish is tacos. Salmon tacos, beef tacos, chicken tacos - I don't discriminate against certain proteins. Hard tacos, soft tacos: what's not to love about this versatile dish that can be filled and topped with an endless array of ingredients? On the eve of National Margarita Day, I want to know: what's your preferred order at a Mexican restaurant?

Thai Green Curry Chickpea Burritos

Yum Community — Wed, 16 Feb 2011 04:17:46 PST

We know you're huge fans of Trader Joe's. Here, resident vegan girla shares her recipe for Thai green curry chickpea burritos. All of the ingredients can be found at your local Trader Joe's.

When we were visiting my sister in Northern California recently, she made us these fabulous burritos. The ingredients are from Trader Joe’s, so I was sure to pick the items up before returning to Trader Joe’s-less Colorado. Taste of Thai makes a green curry paste that could be substituted in with some coconut milk. However, a sub for the Cumin and Chickpea mix also required for the recipe was hard to locate. So if you’re lucky enough to live near a Trader Joe’s, or have a generous relative to send you TJ loot, this recipe is for you. Are you listening, sis?

Keep reading for the uncomplicated and delicious-sounding recipe.

Monday's Leftovers: Beef and Potato Burritos

Susannah Chen — Mon, 22 Nov 2010 09:15:00 PST

After a hectic start to the week, a late night taqueria run might sound terribly tempting, but avoid the caloric pitfalls of eating out by making your own version of a taqueria special at home: beef and potato burritos.

Build a healthier burrito, starting with last night's 90-percent lean ground beef and aromatics such as onion and jalapeño for heat. Save yourself time and effort by browning the beef, reducing the tomatoes, and heating the tortillas all in the same pan. You'll be surprised by how little effort this Mexican meal takes. Continue reading for the recipe.

Yummy Links: From Burritos to Rhubarb Bread Pudding

partysugar — Fri, 30 Apr 2010 06:50:08 PDT

Learn how to build a burrito bar. - Chow
Everything you need to know about Grüner Veltliner. - Eat Me Daily
Five superfoods to incorporate into your daily diets. - The Epi-Log
Meet the 50 worst restaurants in the world. - Huffington Post Food
One man claims he has not consumed any food or drink in over 70 years.- Good Bite
David Chang and Michael Pollan are two of Time's most influential people.- Grub Street NY
Michael Ruhlman discusses his new book and his feelings for Starbucks.- Eater
Must make: rhubarb bread pudding with whiskey sauce. - Serious Eats

Come Party With Me: Winter Weekend - Menu

partysugar — Tue, 12 Jan 2010 07:50:35 PST

It's my best friend's birthday this weekend, and to celebrate, a group of 12 friends are headed to my parents' cabin in the Sierra Nevada mountains. We'll enjoy lots of delicious foods and decadent desserts. To kick things off on Friday night, we'll make a huge pot of Italian chicken chili with pancetta crouton toppers. This hearty and filling dish is the perfect start to a cold Winter weekend. On Saturday morning we'll recharge with breakfast burritos stuffed with eggs, cheese, black beans, and chorizo. After a day of snowshoeing, we'll come home to comforting grilled fontina and mushroom sandwiches and roasted red pepper soup.

These recipes are great for the season, so get them now and

Italian Chicken Chili With Pancetta Crouton Toppers
From Every Day With Rachael Ray

Ingredients

1/2 cup extra-virgin olive oil
3 pounds ground chicken
Salt and pepper
2 onions, chopped
2 carrots, peeled and grated
1 bay leaf
1/3 cup balsamic vinegar
4 jarred roasted red peppers
4 to 5 sprigs thyme
2 tablespoons chili powder
2 teaspoons sweet smoked paprika
1/4 teaspoon ground allspice
One 32-ounce container (4 cups) chicken broth
1/3 pound pancetta, sliced 1/8 inch thick and finely chopped
3 tablespoons butter, cut into pieces
1 loaf crusty bread (about 1 pound), cut into 1-inch squares
6 large cloves garlic, crushed
1 cup freshly grated pecorino-romano cheese
3 tablespoons finely chopped fresh rosemary

Directions

In a large, heavy pot, heat 1/4 cup olive oil over high heat. Add the chicken, season with salt and pepper and cook until lightly browned, about 5 minutes.
Add the onions, carrots and bay leaf and cook until browned, about 8 minutes more.
Stir in the balsamic vinegar, scraping up the pan drippings. Remove the pan from the heat.
In a food processor, puree the roasted peppers, then stir into the pot. Throw in the thyme sprigs, chili powder, paprika and allspice; season with salt and pepper.
Add the chicken broth, bring to a boil, then reduce the heat and simmer for 20 minutes, skimming the fat from the surface, if desired.
Preheat the oven to 375°.
In a small skillet, heat the remaining 1/4 cup olive oil over medium-high heat. Add the pancetta and cook until browned, 3 to 5 minutes. Using a slotted spoon, transfer to a small plate. Add the butter to the skillet and turn off the heat.
Place the bread and garlic in a large bowl. Pour the butter mixture evenly over the bread. Sprinkle the pancetta, cheese, rosemary and lots of pepper over the bread and toss to coat. Place the cubes on a baking sheet and bake until golden, tossing every now and again, about 15 minutes. Let cool.
Discard the bay leaf and thyme sprigs. Serve the chili in mugs and top with the pancetta croutons.

Serves 6.

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Big Breakfast Burritos
From Emeril Lagasse

Ingredients

Salsa
4 large tomatoes, about 2 1/2 pounds, seeded and roughly chopped
3/4 cup chopped white onions
5 teaspoons minced garlic
4 serrano peppers, stems and seeds removed, minced
1/4 cup chopped fresh cilantro leaves
2 tablespoons fresh lime juice
1/2 teaspoon salt
Burritos
1 tablespoon olive oil
1 pound crumbled chorizo sausage
1 poblano pepper, stemmed, seeded and sliced into 1/4-inch strips
2 tablespoons unsalted butter
6 large eggs
3 tablespoons heavy cream
1/4 teaspoon Cajun seasoning
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
8 (12-inch) flour tortillas, lightly toasted and kept warm until ready to use
1 cup Monterey Jack cheese, divided
2 cups cooked black beans, divided
2 cups cooked yellow rice, divided
1 cup sour cream, divided
1/2 cup pickled jalapenos, for serving

Directions

Make the salsa

Preheat the oven to 200 degrees F.
Set a 10-inch nonstick saute pan over medium heat and add the olive oil and once hot, place the sausage in the pan. Cook the sausage until most of the fat has rendered and the sausage is no longer pink, about 4 to 5 minutes. Once cooked, remove the sausage (leaving as much of the oil in the pan as possible), and set aside until ready to use.
Return the pan to the heat and add the pepper. Saute the pepper until soft, about 4 to 6 minutes. Remove the pepper from the pan and set aside until ready to use.
Return the pan to the stove and add the butter. In a medium bowl, combine the eggs, heavy cream, Cajun seasoning, salt and pepper. Whisk thoroughly to combine all of the ingredients. Once the butter stops foaming, add the egg mixture to the pan and cook, stirring occasionally using a rubber spatula. Scrape the bottom of the pan and fold the cooked egg over itself. Cook the eggs for about 2 minutes and remove from the heat.
To assemble the burritos, place 1/8 of the egg on the bottom 1/3 of a warmed tortilla. Top with an 1/8 of the sausage, followed with 2 tablespoons of cheese, 1/4 cup of the black beans, and 1/4 cup of the yellow rice. Top with 2 tablespoons of the sour cream and roll the burrito from the bottom up and rest in an oven-proof casserole dish with the seam down. Place the casserole in the oven. Continue with the remaining tortillas and place them in the casserole as well, to keep warm.
Serve the burritos with the salsa, and pickled jalapenos.

Makes 8 burritos.

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Grilled Fontina, Mushroom, and Sage Sandwiches
From Food & Wine

Ingredients

3 tablespoons butter, 2 melted
1/2 pound mushrooms, cut into thin slices
1/4 teaspoon salt
1/8 teaspoon fresh-ground black pepper
4 teaspoons chopped fresh sage, or 1 1/4 teaspoons dried sage
8 slices from a large round loaf of country-style bread, or other bread
1/2 pound fontina, grated (about 2 cups)

Directions

In a large nonstick frying pan, heat 1 tablespoon of the butter over moderate heat. Add the mushrooms, salt, pepper, and dried sage, if using, and cook, stirring frequently, until golden brown, about 5 minutes. Stir in the fresh sage, if using. Put the mushrooms in a bowl and wipe out the pan.
Using a pastry brush, coat one side of 4 slices of the bread with half of the melted butter. Put them, buttered-side down, on a work surface. Top the bread with the cheese and then the mushrooms. Cover with the remaining 4 slices of bread; brush the tops with the remaining melted butter.
Heat the frying pan over moderately low heat. Add the sandwiches and cook, turning once, until golden, about 2 minutes per side.

Serves 4.

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Red Bell Pepper Soup
From Bon Appétit

Ingredients

2 1/2 pounds red bell peppers
1 tablespoon olive oil
1 cup chopped shallots
2 garlic cloves, minced
1 tablespoon chopped fresh thyme
3 cups (or more) canned vegetable broth
1/2 cup half and half
2 teaspoons red wine vinegar
1/8 teaspoon cayenne pepper
Sliced fresh basil

Directions

Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and slice peppers.
Heat oil in heavy large saucepan over medium heat. Add shallots, garlic and thyme and sauté 3 minutes.
Add 3 cups broth and all but 4 slices of roasted pepper. Simmer uncovered until peppers are very soft, about 20 minutes.
Working in batches, purée soup in blender until smooth. Return to same pot.
Add half and half, vinegar and cayenne pepper. Rewarm soup, thinning with additional broth, if desired. Season to taste with salt and pepper. Ladle soup into bowls. Garnish with reserved pepper strips and basil.

Serves 4.

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How to Build a Better Burrito

FitSugar — Wed, 29 Jul 2009 08:00:38 PDT

If you've taken my Chipotle burrito quiz, you know that these simple Mexican wraps can contain some very serious calories.

It's easier to eat smart when making burritos at home, but what about when eating out? By making a few smart choices at the burrito counter, you can make your meal lower in calories and fat and better for you overall. Here's how.

You probably know that regular black beans, with 227 calories and one gram of fat per cup, are a better choice than refried beans, which can contain up to 16 grams of fat and more than 300 calories. But you may not know that one cup of black beans also offers 60 percent of your daily fiber, plus high amounts of protein and folate.

Get more surprising tips.

Fast & Easy Dinner: Beef and Cabbage Wraps

partysugar — Tue, 02 Sep 2008 06:45:25 PDT

If BBQ gurus Pat and Gina Neely were to make a Mexican burrito, it would probably look a lot like this dish. The filling is a simple mixture of ground beef, onion, corn, and bottled barbecue sauce. Instead of a salsa or guacamole topping, a heaping spoonful of crunchy coleslaw is placed atop the meat.

Although cheese isn't on the ingredient list, a sprinkling of cheddar cheese is a welcome addition. To look at the recipe,

Beef and Cabbage Wraps
From Better Homes and Gardens magazine

Ingredients

8 8-inch flour tortillas
12 oz. lean ground beef
1/2 cup chopped onion (1 medium)
1 cup frozen or fresh whole corn kernels
1/2 to 2/3 cup bottled barbecue sauce
2 cups packaged shredded cabbage with carrot (coleslaw mix)

Directions

Wrap tortillas tightly in foil; place on baking sheet. Heat in 350 degrees F oven 10 minutes or until heated through.
Meanwhile, in large skillet cook beef and onion until beef is brown and onion is tender. Drain. Stir in corn and 1/3 cup barbecue sauce. Cook and stir until heated through.
To serve, spread one side of tortillas with some of the remaining barbecue sauce. Spoon about 1/2 cup filling on each tortilla. Add shredded cabbage mix. Roll to make wraps.

Makes 4 wraps.

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Fast & Easy Dinner: Black Bean and Corn Tacos

partysugar — Thu, 21 Aug 2008 07:45:15 PDT

Take a Tex-Mex vacation with these vegetarian tacos. A simple but flavorful mixture of black beans, corn, fresh zucchini, and prepared enchilada sauce makes a delicious filling. The recipe is incredibly versatile, so feel free to get creative. Mushrooms are a tasty alternative to zucchini, and any type of bean can be substituted for the black beans. Learn the technique when you

Black Bean and Corn Tacos
From Vegetarian Times magazine

Ingredients

Black Bean and Corn Filling
1 15-oz. can black beans, drained and rinsed
1 medium-sized zucchini, diced
1 cup frozen or fresh corn kernels
1/2 cup mild enchilada sauce
2 6- to 8-inch corn or flour tortillas
Toppings, Optional
Vegan sour cream or low-fat sour cream
Chopped scallions
Grated Monterey Jack cheese or vegan cheese
Shredded lettuce

Directions

To make Black Bean and Corn Filling: put all ingredients into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low. Cover, and cook for approximately 8 to 10 minutes, stirring often, until heated through.
To prepare Tortillas: preheat a cast-iron skillet or griddle on stove over medium-high heat. Lay tortillas in single layer on skillet or griddle for about 10 seconds. Turn and warm other side. Remove from heat, and wrap in a napkin or dishcloth until ready to assemble tacos.
To assemble, set a tortilla on a plate, and spoon on some filling. Top as desired, roll up and eat.

Serves 12.

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