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Tips for Burritos of Bean and Vegetable

Although I haven’t been strictly vegetarian for a long time, I still have a little resentment, resentment that I am developing here in the form of the dishes that I would have preferred as options, compared to mediocrity, looking back at most meatless appetizers (sticky pasta or vegetables tinkered with by other dishes), sandwiches (cheese and sometimes a recent trip to a Tex-Mex chain surprised me because not much has changed. And when I chewed on my 80% rice, 15% beans, 5% Salsa and football-sized cheese packet, my old resentment came overflow back. Vegetarian appetizers, sandwiches and Tacos can be much more than that! Let’s start here.

This is my basic recipe for a perfect vegetable Burrito that is filling, filling every time and exactly the way I like it. This means that there is no rice in it, but you can, of course, add it. You can exchange the spinach for another Green one. You can add vegetables that you like and delete those that you don’t like. It’s totally flexible. Most importantly, you can freeze them for another day! For years I thawed and reheated Burritos in the oven. It often took 45 minutes or more for them to be warm again, and at that moment it seemed that I could have made it cool. I don’t know why it took me so long to realize that you can reheat a frozen Burrito in the microwave in 3 to 5 minutes (uh, or realize, that’s why there’s even a market for frozen Burritos), but my life has had three times as many Burritos and therefore joy, since then.

Prepare the filling: heat your largest frying pan or sauté pan over medium heat. Once hot, add the oil and once the oil is hot, add The onion, garlic, Jalapeño and bell pepper and cook until the ingredients begin to soften, 3 to 4 minutes. Add the cumin, a smaller amount of chili powder and tomato paste and cook for 1 Minute. Add the diced tomatoes and simmer for 1 minute, then add the beans and simmer for 2 to 3 minutes. Taste the mixture and add salt; I find that I need 2 to 3 teaspoons of kosher salt to reach the right Level, but adapt it to your taste. If necessary, add the last teaspoon of chili powder for the desired spiciness. Add the corn and spinach and stir until the spinach has wilted and everything is hot. Taste again for seasoning and adjust as needed.
Remove from heat and squeeze the juice of half the lime over the mixture, then the second half if you LIKE MORE. Let it cool down a little while you get ready to assemble your Burritos.

Assemble your Burritos: If your Tortillas come off the packaging, you can reheat them briefly in a dry frying pan or in the microwave for 15 seconds to soften them. If they seem dry, I could spray them lightly with water before warming them up.

Arrange the first Tortilla on the counter and pour about 3/4 cup of the filling into the bottom third closest to you. Sprinkle with 1/4 Cup of Jack cheese and 2 tablespoons of Cotija. (If you want to make some Burritos spicier than others, you can shake the hot sauce at this point.) Fold the bottom of the Tortilla over the filling, fold the sides and roll until the seam has cooled. Repeat with the remaining Tortillas, filling and cheese.

Eat right away: do it! but I love to brown it in a pan on both sides for more texture and to make sure the cheese melts. Heat a frying pan with a thin layer of oil over medium heat and add the ready-to-eat Burritos. Bake and dig in on both sides until golden brown and crispy.

To freeze for after: Wrap the Burritos individually in aluminum foil (preferably to reheat in the oven) or plastic and pack them in a freezer bag with pressed air. The Burritos stay in the freezer for a few months or as long as your freezer allows without giving a “freezer flavor”.

To reheat frozen in an oven: Heat the oven to 375°F. Heat the Burrito wrapped in aluminum foil for 40 to 50 minutes. To check the heat, insert a toothpick or skewer into the center of a burrito and leave it there for 10 Seconds. If the toothpick is hot when you remove it, so is the Burrito. If not, give him more time.

To reheat the frozen ones in the microwave: Unpack the Burrito and the microwave on a plate for 3 to 5 minutes, turning them over once in the center. To check the heat, insert a toothpick or skewer into the center of a burrito and leave it there for 10 Seconds. If the toothpick is hot when you remove it, so is the Burrito. If not, give him more time.

Both methods: for the extra crunch after reheating, follow the pan instructions under “eat immediately” above.

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