Burritos – October’s Recipe of the Month
Posted by Henry.
This month’s recipe is what I like to call a staple recipe. It’s something that can be prepared quickly, and is amenable to substitutions and additional ingredients. It’s not something that you would serve at a dinner party for example, but it is useful as a recipe to cook on a weekly basis, which is what I do. This recipe was given to me by a vegan from California named Rocio, you can find their personal webpage at skullxcrusher.tumblr.com The recipe is as follows, but it is rough, so feel free to play with it! You can add or subtract most vegetable to this, so find a combination you like. What I eat is listed below, but this also depends on which vegetables I have in my house.
- 4-5 red potatoes (These are irreplaceable in this recipe)
- 1/3 cup oil
- 2/3 cup water
- 2 cups cooked rice (I prefer brown)
- 1 onion
- 2 cloves garlic
- 2 large carrots
- 1 head broccoli
- 5-7 mushrooms
- 1 pepper
- 1 cup of black beans
- Chili powder to taste
- Rosemary to taste
- Oregano to taste
- Cayenne to taste
- 1 packet sazon goya.
- Vegan tortillas
- Begin cooking the rice, so that it
- Mix the water and oil together well. Add this to a non-stick or cast iron pan pan, and heat it up to medium high heat with the chopped potatoes. While the potatoes cook, add the rosemary and oregano.
- Chop up all the other vegetables while the water/oil mixture evaporates.
- Once the liquid is evaporated, add the other ingredients to the pan, along with the other seasonings to your own tastes. Add a lid and steam the vegetables until they are soft. Serve in the burritos with rice, and maybe some vegan cheese.