MALL BURRITOS

A FOOD COURT-STYLE RICE AND BEAN BURRITO IS A HAND-HELD FEAST! IT’S GOT IT ALL: HOT AND HEARTY AND COLD AND CRISPY ELEMENTS; SPICY AND COOL ELEMENTS; PROTEINS, CARBS AND HEALTHY FATS; DIFFERENT FLAVOURS IN EVERY BITE; SUPER TASTY VEGAN; LOW-COST INGREDIENTS… NO WONDER WE AT EVK EAT MALL BURRITOS FOR BREAKFAST OR LUNCH SO OFTEN!

PRESENTED HERE IS A BIT OF A DELUXE VERSION, DON’T WORRY IF YOU DON’T HAVE OR DON’T EAT ALL OF THE INGREDIENTS! RICE AND BEANS IN A WRAP WITH A COUPLE SHOTS OF A HOT SAUCE LIKE CHOLULA WILL STILL TASTE GREAT, WITH FRESH SALSA OR SLICED AVOCADO, EVEN BETTER!

WE MAKE OUR MALL BURRITOS WITH SHORT GRAIN BROWN RICE AND BLACK BEANS BUT WHITE RICE OR REFRIED BEANS WOULD WORK JUST AS WELL! FETA CAN ALSO BE USED IN PLACE OF CHEDDAR, AND SPINACH IN PLACE OF ICEBERG, BUT THEN YOU’RE PRETTY MUCH LEAVING THE MALL OUTTA THE MEAL!

COLD ELEMENTS

SALSA

Red pepper, red onion, garlic, jalapeño pepper, cilantro, can of tomatoes (or fresh!), limes and salt. OPTION: olive oil.

PREP
Dice a red pepper.
Finely dice a small red onion, 2-3 cloves of garlic, about 2/3 of an jalapeño pepper (add jalapeño slowly, you never know how hot they are!) and a small handful of cilantro.
Open a can of tomatoes, OR cube 2 medium-sized tomatoes, OR slice a good bunch of cherry tomatoes in half.

COMBINE
in a bowl and toss, or blend with a food processor or submersion blender; with the juice of 2-3 limes and a good dash of salt.
OPTION: add a splash of olive oil.

GUACAMOLE

Avocados, tomato, red onion, garlic, jalapeño pepper, lime and salt.

PREP
Cube 2 avocados and a tomato.
Finely dice 1/2 a small red onion, 2 cloves of garlic and 1/3 of an jalapeño pepper.

COMBINE
in a bowl with lime juice and a good dash of salt.
OPTION: mash with a potato masher to desired consistency.

ICEBERG LETTUCE AND CUBED TOMATOES

You could also wrap your burrito in lettuce leaves if you don’t eat wheat!

HOT ELEMENTS

BLACK BEANS

Red onion, garlic, jalapeño pepper, can of black beans (or re-fried beans), oil, Cholula (or Louisiana-style) hot sauce and salt.

PREP
Finely dice a small red onion, 3-4 cloves of garlic and 1/3 of an jalapeño pepper.
Open a can of beans and pour off the clear part of the liquid.

HEAT
Fry onions, garlic and jalapeño in a good splash of oil, in a deep pan on medium heat.
When onions soften, add beans (and the rest of the liquid), a good splash of Cholula hot sauce and a good dash of salt.
OPTION: mash with a potato masher or blend with a submersion blender to desired consistency.

BROWN RICE

Short grain brown rice, water and salt. OPTIONS: garlic, onions, salsa.

PREP
Thoroughly rinse your rice.

HEAT
Bring to a boil with a good dash of salt in a covered wide-bottom pot. Use a ratio of 1:1-1/2 rice:water for white rice, closer to 1:2 rice:water for brown.
Reduce heat to low and simmer white rice for 20 minutes, brown for 40-50.
Keep covered for an extra 5-10 minutes before serving.
OPTION: add flavour to your rice by frying diced garlic and onions before adding the rice, water and salt; or by adding a good splash of salsa (use a little less water)!

TORTILLAS

Seal a group of tortillas in a foil envelope and heat in the oven at 350˚ for 5-7 minutes, OR heat one at a time in a dry cast iron pan on medium heat (do both sides!).

EXTRAS

HOT SAUCE AND PICKLED JALAPEÑOS

YOGURT AND CHEESE