Burritos, Tacos, Salad, Quesadillas, and Dip… Oh, My!

burrito ingredients

This started out as a quesadilla dish that I quickly realized I could make into just about any Mexican cuisine my heart desired. I’ve added sautéed onions & peppers, guacamole, and recently lime crema. Every time I make this dish it is a bit different, this is one of those dishes that allows for lots of experimentation. Sometimes it’s spicier, sometimes I use more bell peppers… whatever, it always turns out great! With that in mind, be aware that the measurements are approximations, I tend to ‘eye-ball’ the ingredients.

Rating: Awesome

The Plan:

  1. Lime Crema
  2. Onion/Pepper Sauté
  3. Romaine
  4. Tomatoes
  5. Bean Mixture
  6. Black Olives
  7. Guacamole or Avocado Salad

The Possibilities:

  1. Burritos
  2. Tacos
  3. Taco Salad
  4. Quesadillas
  5. 7 Layer Dip
  6. Chimichangas
  7. Use your imagination! 🙂

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Lime Crema
adapted from Veganomicon
you will need: a blender or an immersion blender

Blend together all ingredients, until smooth and creamy. Transfer to a lidded container or a squirt bottle and chill in the refrigerator while making the other items.

    lime crema

—————————————————————————————
Onion/Pepper Sauté

  • 1 Tbsp. olive oil
  • onion, halved & sliced
  • dash salt
  • bell peppers, any color, seeded & sliced (pictured green and purple)
  • 2 cloves garlic
  • dash freshly ground black pepper
  • 1 tsp. chili powder
  • 1/2 tsp. coriander
  • dash chipotle chili powder (optional)
  • 1/2 tsp. cumin
  • 2-3 Tbsp. water
  1. Heat oil in a skillet over med-high heat, add onions and salt. (The salt will help the onions to wilt without browning so quickly) Sauté 3-5 min until onions start to soften.
  2. Lower heat to med heat. Add garlic and peppers, sauté 3-5 min.
  3. onion pepper saute before spices

  4. Add black pepper, chili powder, coriander, chipotle chili powder, and cumin. Slowly add water, just enough to dampen the powders but not enough to make a sauce, stir. Heat through about 2 min.
  5. onion pepper saute spices

  6. Remove from heat, set aside.
  7. onion pepper saute

—————————————————————————————
Romaine

  • head of romaine, torn into bite-size pieces
  • romaine

Prepare romaine, set aside. (*Side note: Torn is emphasized because if you use a metal knife on lettuce it will oxidize the leaves and they will prematurely turn brown, yuk :sad:)

—————————————————————————————
Tomatoes

  • tomato, seeded & diced
  • heirloom tomato

I chose a heirloom tomato, they seem to have less seeds and more flesh. Prepare tomato, set aside.

—————————————————————————————
Bean Mixture

  • 15oz. can refried pinto beans
  • 15oz. can black beans (or refried black beans)
  • 1 cup frozen corn
  • 1/4-1/2 cup salsa
  1. Put all ingredients in a microwave-safe bowl, heat on high 1 minute, then stir. *It is easier to combine the ingredients once the refried beans are slightly warmed.*
  2. bean mixture before mix

  3. Continue to heat 1 minute, then stir, until desired temperature.

—————————————————————————————
Black Olives (not pictured)

  • can of sliced black olives

Transfer olives to a lidded container, set aside. *Side note: I forgot the olives, but usually add them. 🙂

—————————————————————————————
— Make a choice on the avocado: Guacamole OR Avocado Salad —
Guacamole

    guacamole ingredients

  • avocado, peeled & mashed
  • juice from 1 slice of lemon
  • 1/8-1/4 tsp. garlic powder
  • 1-2 Tbsp. salsa
  • guacamole before mix

Mix all ingredients, use small quantities of lemon, garlic powder, and salsa first, then taste. Add more if needed. **It is easy to add more, impossible to take away**

    guacamole

—————————————————————————————
Avocado Salad
This is great over quesadillas!

    avocado salad

  • 3 tomatoes, seeded & diced
  • avocado, peeled & diced
  • 1 tsp. cumin
  • juice of a lime
  • salt & pepper, to taste

Toss together all ingredients, set aside.
—————————————————————————————

– – – – – – – – – – Assembly – – – – – – – – – –

the spread

  1. Burritos
    • the assembly of a burrito
      flour tortilla
      bean mixture
      onion/pepper sauté
      guacamole
      lime crema
      romaine lettuce
      tomato
      black olives

  2. Tacos
    • tacos
      corn taco shell
      bean mixture
      onion/pepper sauté
      guacamole
      lime crema
      romaine lettuce
      tomato
      black olives

  3. Taco Salad

    • corn chips (not pictured)
      romaine lettuce or spinach
      bean mixture
      onion/pepper sauté
      guacamole (optional)
      lime crema (optional)
      tomato or salsa
      black olives

  4. Quesadillas
    • quesadilla w/ avacado salad
      flour tortilla
      bean mixture
      onion/pepper sauté
      avocado salad

      • quesadilla - step 1Place bean mixture on half of a flour tortilla, about 2 spoonfuls, then top with about 1 spoonful of onion/pepper sauté. Heat 1 tsp. olive oil in a skillet over med-high heat. Add tortilla with bean mixture, heat 1-2 minutes.
      • quesadilla - step 2 quesadilla - step 3Then fold over bean-free side, heat 1-2 minutes.
      • quesadilla - step 4Flip heat 1-2 minutes, until golden.
      • Transfer to a plate, add about 2 spoonfuls of avocado salad.

  5. 7 Layer Dip (not pictured)
    • bean mixture
      onion/pepper sauté
      guacamole
      lime crema
      romaine lettuce
      tomato
      black olives
      corn chips

  6. Chimichangas (not pictured)
  7. adapted from Meatless Dishes in Twenty Minutes

      margarine
      8 flour tortillas
      bean mixture
      onion/pepper sauté
      guacamole
      lime crema
      ** Heat oven to 475°F. Place margarine in a 10-inch microwave safe plate and melt the margarine in the microwave. Dip one side of each tortilla in margarine and place butter side down in a 9 x 13 baking dish. Spoon 1/3 cup bean mixture into the center of each tortilla. Top bean mixture with a spoonful of onion/pepper sauté. Fold the two outer edges in over filling. Roll up and place seam side down. Continue with each tortilla. Bake for 12 minutes or until golden brown. Serve with guacamole and lime crema. **
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11 thoughts on “Burritos, Tacos, Salad, Quesadillas, and Dip… Oh, My!

  1. This makes me want mexican tonight….How was the purple pepper? I’m kind of interested to see what the tacos, quesadillas, and dip look like.

    • The purple pepper was good, I tried it raw before cooking it, it was sweet much like a yellow pepper. It looked really neat when I cut into it, the inside was a yellowish-white, you might be able to tell from the picture. I can make the tacos and quesadillas with what I have on hand, I would need to make the avocado salad using up the diced tomatoes and avocado, although I don’t have 3 tomatoes worth (I have made it with can tomatoes before, but fresh is best). I have plenty of everything, except we ate all the guacamole… I prefer to eat all the guacamole at once, I don’t like to deal with the oxidization. I’ll cook up some stuff and take more pictures 🙂 As for the dip, it was just an idea that occurred to me, hey 7 items, 7 layers. Instead of a layer of sour cream and a layer of cheese, I’d make a layer of onions/peppers and a layer of lime crema… sounds good to me 🙂 I also just got an idea – chimichangas, so I’m about to update this post 🙂
      Hey, you got a new avatar, you used a different email address… kinda cool 🙂

      • The burritos were good. We didn’t have any black beans or tomatoes, and my dash of chipotle chili powder was more than a dash, but, all in all, was good.

      • Yea! I’m so glad you tried it 🙂 I’ve added pictures for the quesadillas… that’s what I had tonight. I used up the last of my diced tomatoes and used 1/2 an avocado, then a slice of lime and a dash of cumin… turned out great!

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