Ingredients with Measurements:
- 1 cup Palmyra sprouts, chopped
- 1 red onion, chopped
- 1 red bell pepper, chopped
- 1 jalapeno pepper, chopped
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 4 large flour tortillas
- 1 cup cooked black beans
- 1 cup cooked brown rice
- 1 avocado, sliced
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Special equipment needed:
- Large skillet
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chopped onion, red bell pepper, and jalapeno pepper to the skillet and sauté for 5 minutes or until the vegetables are tender.
3. Add the chopped Palmyra sprouts, ground cumin, chili powder, salt, and pepper to the skillet and cook for an additional 5 minutes or until the sprouts are tender.
4. Warm the flour tortillas in the microwave or on a skillet.
5. Divide the cooked black beans and brown rice evenly among the tortillas.
6. Top each tortilla with the cooked vegetable mixture, sliced avocado, shredded cheddar cheese, and chopped cilantro.
7. Roll up the burritos tightly and serve with lime wedges.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 470
- Fat: 22g
- Carbohydrates: 55g
- Protein: 16g
- Fiber: 13g
Substitutions for ingredients:
- Palmyra sprouts can be substituted with Brussels sprouts or broccoli sprouts.
- Red onion can be substituted with white onion or shallots.
- Red bell pepper can be substituted with green bell pepper or poblano pepper.
- Jalapeno pepper can be substituted with serrano pepper or Anaheim pepper.
- Black beans can be substituted with kidney beans or pinto beans.
- Brown rice can be substituted with white rice or quinoa.
- Cheddar cheese can be substituted with Monterey Jack cheese or pepper jack cheese.
Variations:
- Add cooked chicken, beef, or shrimp to the burritos for extra protein.
- Top the burritos with salsa, sour cream, or guacamole for extra flavor.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
Tips and tricks:
- Make sure to chop the Palmyra sprouts into small pieces for even cooking.
- Warm the tortillas before filling them to prevent them from tearing.
- Use a toothpick to hold the burritos together if they are too full.
Storage instructions:
- Store leftover burritos in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover burritos in the microwave or on a skillet until heated through.
Presentation ideas:
- Serve the burritos on a platter with lime wedges and chopped cilantro for garnish.
Garnishes:
- Lime wedges and chopped cilantro
Pairings:
- Serve the burritos with a side of Mexican rice or a green salad.
Suggested side dishes:
- Mexican rice or a green salad
Troubleshooting advice:
- If the burritos are too full, use a toothpick to hold them together.
- If the tortillas tear, warm them up before filling them.
Food safety advice:
- Make sure to cook the Palmyra sprouts and other vegetables thoroughly to prevent foodborne illness.
Food history:
- Burritos originated in Mexico and are now a popular dish in many parts of the world.
Flavor profiles:
- Spicy, savory, and slightly sweet
Serving suggestions:
- Serve the burritos with lime wedges and chopped cilantro for garnish.
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