burritos for the win

 Quesada Burritos & Tacos … it is a little bit of fast food heaven … and if you haven’t ventured into one of these establishments you are missing out … I have tried at least ten burritos at different Quesada’s this summer and left each time feeling satisfied, full and with a tummy full of food that gives you energy instead of making you want to take a nap

ever since I was little and my mom made her homemade cornmeal taco shells I have known that tacos were the most perfect food item anyone could dream of… but this summer that paradigm began to shift with each burrito I consumed … what if, just what if, burritos are better than tacos???

I am still using up bacon that I purchased for this summer at the cabin (the farmer likes to do pitchfork bacon over the fire up at the lake) … and I find if you put bacon on a salad, farmers suddenly eat their salads … strange how that works

it is super easy to make vegetarian burritos…  but when delivering to farmers you must include your neighbours 4H steer in the burrito …  and it was fitting as we were combining said neighbours land …  city folk have no idea what farm to table really is 🙂

strain the beef, saute up the onions and garlic and then add everything back in … I had a bunch of limes left and put lime juice into this beef mixture and Sienna has told me that it really was yummy …

only issue is the time it takes to assemble 24 burritos …  I think after this I could get a job at Quesada …

starting with spreading some sticky refried beans, you add rice, then the beef mixture and top with tex mex cheese and sour cream …  then comes the rolling and folding up in tin foil …  I put these on cookie sheets and into the oven at 200 degrees to keep them slightly warm before packing them up for the field …

I ended up making a few extra to use up the toppings and think these will be great for the farmer’s lunches …  burritos really are the perfect food … perhaps tied with tacos

beef burrito

Ingredients:

For the Ground Beef:

  • 1 1/2 lbs ground beef
  • 1 cup finely chopped onion
  • 4 cloves garlic, minced
  • 1 can (156 mL) tomato paste
  • 1/2 tbsp ground cumin
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 2 tbsp fresh lime juice
  • 1/4 cup water

Toppings:

  • 1 15 oz can refried beans
  • 2 cups prepared rice of your choice
  • 2 cups shredded cheddar or tex-mex cheese
  • sour cream
  • beef mixture
  • 8 large (10 inch) flour tortillas

Directions:

  • cook your rice and set aside
  • in a large skillet over med-high heat, cook and crumble the ground beef
  • pour over a strainer in the sink to drain the grease
  • in the same skillet, saute the onion and garlic
  • add back the beef and add the seasoning, tomato paste, lime juice and enough water to bring it to the right texture for putting in a burrito
  • let stand for at least 15 minutes or longer before assembling burritos
  • lay tortillas out on a flat surface and spread the refried beans, then add the rice, beef, cheese and sour cream
  • fold each into a burrito and wrap with tin foil
  • if you like them hot, place in oven at 200 degrees until you are ready to pack up or serve

I like to think of all of these happy farmers with their burritos…

lastly – Sienna and I slaved away making pie all day, only to realize it was not going to be set by the time we needed to cut it up and quickly made my chickpea chocolate chip cookies as a replacement … the pie will have to wait till tomorrow (mental note – always make pies that have to firm up the day before)

chickpea chocolate chip cookies

  • Servings: 18 large cookies
  • Print

Ingredients:

  • 1 cup brown sugar
  • 1 cup melted coconut oil, room temperature
  • 2 eggs, room temperature
  • 2 tsp vanilla
  • 2 cups Nutriblend ‘Tastes Like White’ flour
  • 1/2 cup oatmeal
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 14 oz (398 mL) can chickpeas (I use Eden Organic ones)
  • 1 cup milk chocolate chips
  • 1/2 cup sweetened coconut flakes (optional)

Directions:

  • mix the sugar, oil, eggs and vanilla in a blender until well combined
  • mix in a separate bowl the flour, oatmeal, baking soda and salt
  • rinse the chickpeas, then place in a large ziplock bag and seal without the air in in
  • with a rolling pin, smash the chickpeas until they are a paste
  • add the dry ingredients to the blender and combine
  • add the chickpeas and combine
  • fold in chocolate chips and coconut
  • with a medium sized ice cream scoop, scoop dough onto a parchment lined cookie sheet
  • press down with a fork that has been dipped in water to prevent sticking
  • bake at 350 degrees for 12 minutes
  • let cool on a rack
  • freeze individually wrapped in plastic wrap for lunches

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