Ingredients with Measurements:
- 1 cup of fresh huitlacoche
- 2 medium zucchinis, diced
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tablespoon of olive oil
- 1 teaspoon of cumin
- 1 teaspoon of chili powder
- Salt and pepper to taste
- 6 flour tortillas
- 1 cup of cooked black beans
- 1 cup of cooked rice
- 1/2 cup of shredded cheese
- Fresh cilantro for garnish
Special equipment needed:
- Large skillet
- Wooden spoon
- Cutting board
- Knife
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and garlic and sauté until the onion is translucent.
2. Add the diced zucchini and cook until it is tender, about 5-7 minutes.
3. Add the fresh huitlacoche to the skillet and cook for another 5 minutes, stirring occasionally.
4. Add the cumin, chili powder, salt, and pepper to the skillet and stir to combine.
5. Warm the flour tortillas in the microwave or on a skillet.
6. To assemble the burritos, place a spoonful of cooked rice and black beans in the center of each tortilla.
7. Add a spoonful of the huitlacoche and zucchini mixture on top of the rice and beans.
8. Sprinkle shredded cheese on top of the mixture.
9. Fold the sides of the tortilla over the filling and roll tightly.
10. Serve the burritos hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
6 burritos
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 48g
Protein: 12g
Fiber: 8g
Substitutions for ingredients:
- Huitlacoche can be substituted with mushrooms.
- Black beans can be substituted with pinto beans or kidney beans.
- Rice can be substituted with quinoa or cauliflower rice.
- Shredded cheese can be substituted with vegan cheese.
Variations:
- Add diced bell peppers to the skillet for extra flavor and color.
- Top the burritos with salsa, guacamole, or sour cream.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
Tips and tricks:
- Make sure to cook the zucchini until it is tender but not mushy.
- Use a non-stick skillet to prevent the burritos from sticking.
- Warm the tortillas before filling them to prevent them from tearing.
Storage instructions:
Store leftover burritos in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the burritos in the microwave or oven until warmed through.
Presentation ideas:
Serve the burritos on a platter with a side of salsa and guacamole.
Garnishes:
Fresh cilantro
Pairings:
Serve the burritos with a side of Mexican rice and a salad.
Suggested side dishes:
Mexican rice, salad
Troubleshooting advice:
If the filling is too dry, add a splash of vegetable broth or water to the skillet.
Food safety advice:
Make sure to cook the vegetables until they are fully cooked to prevent foodborne illness.
Food history:
Huitlacoche is a traditional Mexican ingredient made from corn infected with a fungus. It is also known as corn smut or Mexican truffle.
Flavor profiles:
The huitlacoche and zucchini mixture is savory and slightly earthy, with a hint of spice from the cumin and chili powder.
Serving suggestions:
Serve the burritos hot with a side of salsa and guacamole.
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Region: Mexican