Baked Burrito Recipe

Here's my great and easy recipe for an amazing noche en Mexico... with Mexican food you don't need to measure anything just add more of each ingredient if you want more, and don't add what you don't like. I did add measurements for those who would like them, but when I make this I just keep tasting it and adding things until it tastes right...


This is what I used for a two person dinner:


Organic Guacamole


-2 mashed avocados
-1/2 cup chopped small tomato
-1/4 cup small yellow onion
-1 finely chopped jalapeno
-1 clove chopped garlic
-Salt to taste
-one squeeze of lime juice
-paprika
-cumin
-chili pepper powder
(or you can use a mexican spice packet)


Directions:
Put the mashed avocados in a bowl, add in the onions, tomatoes, garlic, jalapeno and then mix. Then season to your liking. Remember, add as much or as little of each ingredient depending on your taste preferences. If you don't like it too spicy be careful with the jalapeno, paprika, cumin and chili powder.


Organic Baked Burrito


2 whole wheat tortillas
canned pinto beans
brown rice
daiya cheddar cheese
tablespoon finely chopped tomato
tablespoon finely chopped yellow onion
teaspoon finely chopped green chili
1/2 teaspoon tamari
1/2 teaspoon finely chopped cilantro
1/2 teaspoon finely chopped garlic


Directions
Preheat oven to 350 degrees. Cook the brown rice and then drain making sure no water is left on the rice. Drain the pinto beans and make sure they are not too wet. Lay the tortillas on a flat baking sheet. Mix together the rest of the ingredients. Scoop the mixture into the tortillas, about one cup of bean mixture pure burrito, you want to be able to fold the tortilla at each end and across so that is closes  (see picture above), place the folded side down against the baking tray. You may want to tie pieces of string around the burritos to keep them closed while baking. Bake until golden on one side, takes from 10-25 minutes depending on the oven. 


Organic Peach Salsa

5 peaches, peeled and pitted
1 1/5 cups water (from peeling peaches)
1 6-ounce cans of tomato paste
1-3 chipotle peppers in adobo sauce
1/4 cup cilantro, leaves and stems
1/2 Tablespoon grapeseed oil (or other neutral flavored oil)
1/2 large onion, diced (about 1 cup)
1/2 green bell pepper
1  lemons, juiced
1 Tablespoons + 1 teaspoon apple cider vinegar
2 Tablespoons raw sugar (make sure not to use refined sugar, its NOT vegan)
1 Tablespoons kosher salt
1/2 teaspoon granulated garlic
1 habanero peppers
1 lime, juiced
1 small tomatoes, finely diced (about 1 cup)


**If you do not want to make this from scratch I recommend Trader Joe's Smokey Peach Salsa.

Directions:
Place water and 2 pitted peaches into a blender. Add tomato paste, chipotle peppers, and cilantro. Blend until mixture is smooth.

In a large saucepan, saute onion and bell pepper until softened. Add in blended mixture. Add in lemon juice, vinegar, sugar, granulated garlic and salt. Cut a small slit into the habenero peppers and add them to the pot. Cook for 30-40 minutes on a very low simmer. Dice remaining peaches into 1/4 inch cubes, and add them to the pot along with the lime juice and tomatoes.

Final Directions:

Place the baked burrito on a plate and drizzle the peach salsa on top. Garnish with cilantro. Put the guacamole on the side and enjoy!