Sunday, April 6, 2008

A Soothing Burrito Recipe

I ironically found this recipe in the San Francisco Chronicle and decided to try it out. To my surprise it came out pretty good! While it still doesn't come close to the amazing Mexican food I ate living in San Diego it was an interesting twist on an old favorite. It is an Asian spin on a Mexican dish. I know that sounds like a weird description but I guarantee if you are feeling adventurous and getting tired of the same old foods you should try this out and let me know what you think!
Supposedly it is meant to soothe your soul....but with all of the stress of school and graduating I think it would take a lot more than one burrito to do that, but I guess I did feel a little calmer after eating it. Although that could have just been the feeling of fullness from all the food!
Serves 1
2 teaspoons canola oil
1/2 cup spinach
1 egg
1 teaspoon mirin
1/2 teaspoon sugar
1 teaspoon soy sauce
1 green onion, chopped
1 small garlic clove, chopped
1 large burrito-size (about 9 1/4 inches wide) flour tortilla
1/4 cup shredded Monterey Jack cheese with jalapenos (optional)
1 teaspoon black sesame seeds
1/4 cup canned black beans (optional)
1/4 cup steamed rice (optional)
1/3 cup mung bean sprouts
Sriracha sauce or regular salsa
5 cilantro sprigs, chopped
1/2 fresh lime
  • Heat 1 teaspoon of the oil in a skillet over medium-high heat. Add the spinach and saute until just wilted. Set aside.
  • Beat the egg in a small bowl. Add the mirin, sugar, soy sauce, green onion and garlic. Heat the remaining 1 teaspoon oil in the same skillet and scramble the egg mixture in it.
  • Microwave the tortilla between two slightly damp paper towels for 30 seconds. Place the steamed tortilla on a 10-inch-long piece of aluminum foil. Put the cheese in a pile in the middle of the tortilla. Add the scrambled egg and sauteed spinach. Sprinkle the sesame seeds over the egg and spinach.
  • Add the black beans and rice, if desired, and mung bean sprouts. Add sriracha sauce to taste. Sprinkle on the cilantro and squeeze lime juice over all.
  • Using the foil as a base, fold the bottom third of the tortilla up over the filling, pushing the down on the pile and you roll forward. Take the left side of the tortilla that has no filling and fold it over the filling. Do the same with the right side, shifting the filling as it forms a tube shape.
  • To hold the burrito together, wrap the foil around the burrito the same way. Twist close the top if you are saving it for later. This will keep in the fridge for one day. Reheat in a 350° oven for 20 minutes. When ready to eat, simply peel the foil back as you eat.

Nutritional Information:

Per serving: 450 calories, 15 g protein, 51 g carbohydrate, 20 g fat (3 g saturated), 213 mg cholesterol, 768 mg sodium, 5 g fiber.

1 comment:

taste memory said...

I love Mexican food....the Asian spin is awesome and I don't find that too different esp. with foods that inspire in california are so melting pot....thanks for sharing this one!