Tequila Lime Shrimp
1/4 cup tequila
Zest and juice of 3 limes
Zest and juice of 1 orange
1 teaspoon ground cumin
1 to 2 jalapeños, stemmed and seeded, minced, divided
3 cloves garlic, minced, divided
2 pounds uncooked medium shrimp, peeled and deveined
Salt and freshly ground pepper, to taste
2 to 3 tablespoons vegetable oil
1 recipe Mexican Green Rice, warmed
4 to 6 (12-inch) flour tortillas, warmed
1 recipe Chimichurri Sauce or bottled salsa verde
Mix tequila, lime juice, orange juice, 1 teaspoon each of zests, cumin, 1/3 jalapeño, and 1 clove garlic in a large ziplock bag. Add shrimp and marinate for 1 hour in refrigerator.
Remove shrimp from refrigerator and drain, reserving 1/4 cup of marinade. Season shrimp with salt and pepper. Heat oil in a large skillet over medium-high heat. Place shrimp and remaining jalapeño and garlic in skillet, cook 1–2 minutes. Add reserved marinade and cook until liquid has reduced and shrimp are cooked through and pink, 2–3 minutes.
Assemble burritos by spooning rice onto tortillas. Add shrimp and drizzle with Chimichurri Sauce or salsa verde. Roll burritos as desired.
Guacamole would be a perfect addition to this burrito.
Makes 4 to 6 burritos
Cancun Grilled Chicken
4 boneless, skinless chicken breasts
2 (1-ounce) packages taco seasoning
2 cups fresh orange juice, divided
2 tablespoons fresh lime juice or apple cider vinegar
1/4 cup olive oil
1 red onion, thinly sliced, divided
2 cloves garlic, minced
1 habañero or jalapeño, stemmed and seeded, minced
1 teaspoon salt
Salt and freshly ground pepper, to taste
4 to 6 fresh or canned pineapple rings
2 cups cooked long-grain white rice or Mexican Green Rice, warmed
1 (15-ounce) can Ranch Style Beans, drained and warmed
4 to 6 (12-inch) flour tortillas, warmed
Guacamole, shredded lettuce, salsa, and sour cream
Rub both sides of chicken breasts with taco seasoning and place in a ziplock bag.
Combine 1-1/2 cups orange juice, lime juice, oil, any remaining taco seasoning, 1/4 onion, garlic, and habañero and add to the bag. Refrigerate 24 hours.
Rinse the remaining onion in boiling water. Place in a small bowl. Add remaining orange juice and 1 teaspoon salt. Set aside to pickle onions. Drain before serving.
Remove chicken from refrigerator 30 minutes before grilling. Remove chicken from marinade and season with salt and pepper on both sides. Grill on an outdoor grill or grill pan over medium-high heat until cooked, 10–12 minutes on each side. To insure even cooking, place a metal pie plate over chicken. Transfer to a plate and let rest 10 minutes. Slice into 1/2-inch-thick strips.
Grill the pineapple on each side until grill marks appear, about 6 minutes total. Transfer to a plate and let rest. Cut each ring in half.
Assemble burritos by spooning rice and beans on tortillas. Add chicken, pineapple, guacamole, lettuce, salsa, sour cream, and pickled onions. Roll burritos as desired.
Makes 4 to 6 burritos
Black Bean, Corn, and Quinoa
2 tablespoons vegetable oil
1 medium sweet white onion, diced
1 red bell pepper, diced
1 jalapeño, stemmed and seeded, diced
2 teaspoons chile powder
1 teaspoon ground cumin
2 cups vegetable broth
1 tablespoon cayenne pepper sauce
1 cup quinoa
1 (15-ounce) can black beans, drained and rinsed
1 cup fresh or frozen thawed corn
1/4 cup minced fresh cilantro
Salt and freshly ground pepper, to taste
4 to 6 (12-inch) flour tortillas, warmed
2 ounces Monterey Jack cheese, grated
Heat oil in a large skillet over medium-high heat. Add onion, pepper, jalapeño, chile powder, and cumin and stir. Cook until vegetables are softened, 3–5 minutes.
Stir in broth, cayenne pepper sauce, and quinoa and bring to a boil. Reduce to a simmer, cover, and cook until quinoa is cooked and all liquid has evaporated, about 20 minutes.
Mash beans with a potato masher or fork, until chunky. Stir beans, corn, and cilantro into skillet mixture. Add salt and pepper.
Assemble burritos by spooning skillet mixture onto tortillas and sprinkling with cheese. Roll burritos as desired.
Any of the sauces from this cookbook will pair well with the veggie abundance in this burrito.
Makes 4 to 6 burritos
Spicy Grilled Salmon with Citrus
1 (11-ounce) can mandarin oranges, drained and chopped
1 avocado, diced
2 tablespoons finely diced red onion
1/2 cup Chimichurri Sauce or bottled salsa verde
4 (6-ounce) salmon fillets
1/2 cup vegetable oil, divided
2 teaspoons smoked paprika
1 teaspoon chipotle powder
1 teaspoon ground cumin
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon sugar
1 recipe Mexican Green Rice, warmed
4 to 6 (12-inch) flour tortillas, warmed
Toss oranges, avocado, and onion with Chimichurri Sauce in medium bowl. Cover and set aside.
Brush both sides of salmon with oil. Mix spices and sugar in a small bowl. Place salmon on a plate and sprinkle spice mixture over salmon, lightly coating both sides. Heat an outdoor grill or grill pan over medium-high heat and brush with oil. Grill salmon until golden brown on outside and nearly opaque in the center, 3–4 minutes on each side. Transfer to plate to rest. Flake salmon into chunks.
Assemble burritos by spooning rice onto tortillas. Add salmon and orange-avocado mixture. Roll burritos as desired.
A little Green Enchilada Sauce would be perfect on this burrito—with some melted cheese on top.
Makes 4 to 6 burritos
Roasted Beets and Goat Cheese
2 to 3 large beets (16 ounces total), with greens reserved
1 large white onion, diced
2 tablespoons olive oil
1 teaspoon salt
1 tablespoon chile powder
1 to 2 tablespoons cayenne pepper sauce
1 (15-ounce) can cannellini beans, rinsed, drained, and warmed
4 to 6 (12-inch) flour tortillas, warmed
2 ounces goat cheese, crumbled
2 ounces Monterey Jack cheese, grated
3 tablespoons minced cilantro
1/2 cup diced, toasted walnuts
Preheat oven to 425 degrees.
Wrap beets in aluminum foil and place on a baking sheet. Bake until beets are fork-tender, about 1 hour. Let cool to warm. Peel and dice beets into 1/2-inch cubes.
Cook onion in oil in a large skillet over medium-high heat until softened, 3–5 minutes. Add salt, chile powder, cayenne pepper sauce, and beets. Cook until mixture is hot, 5–7 minutes. Remove stems and any brown spots from beet greens. Coarsely chop greens, add to skillet, and cook until wilted, about 3 minutes.
Mash beans with a potato masher or fork, until chunky.
Assemble burritos by spooning beet mixture onto tortillas. Add beans, cheeses, cilantro, and walnuts. Roll burritos as desired.
Makes 4 to 6 burritos
Twice-Barbecued Chicken
4 cups water
1-1/2 tablespoons salt
1/4 cup plus 1 tablespoon brown sugar, divided
5 cloves garlic, minced, divided
4 sprigs fresh thyme
6 boneless, skinless chicken breasts
1 large mango, peeled and diced, or 3/4 cup frozen
1 to 2 habañeros, stemmed and seeded
1/2 teaspoon salt, plus more to taste
1/4 teaspoon pepper, plus more to taste
2 cups mild barbecue sauce
1/4 cup vegetable oil
4 to 6 (12-inch) flour tortillas, warmed
1/4 cup finely sliced green onions
8 ounces Monterey Jack or American cheese, grated
1/2 cup sour cream
Combine water, 1-1/2 tablespoons salt, 1/4 cup brown sugar, 2 cloves garlic, and thyme in a large pot. Add chicken and brine in refrigerator for up to 2 hours.
Blend in a blender, mango, habañero, remaining garlic, remaining brown sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour into large saucepan over high heat, stir in barbecue sauce, and bring to boil. Reduce heat to medium-low and simmer for 5 minutes. Turn off heat and cover to keep warm.
Remove chicken from brine, pat dry, and season with salt and pepper on both sides.
Heat an outdoor grill or grill pan to medium heat and brush grill with oil. Grill chicken until almost cooked, turning only once, 10–12 minutes per side. Place a metal pie tin or aluminum foil over chicken to insure even cooking. Brush chicken on both sides with mango barbecue sauce and grill until chicken is cooked completely through, 1–2 minutes more. Set chicken aside to rest for 5 minutes. Dice chicken.
Spoon chicken onto tortillas. Drizzle with mango barbecue sauce, sprinkle with green onions and cheese. Roll burritos as desired and secure with toothpicks. Return burritos to grill and toast tortilla on each side creating grill marks. Remove toothpicks. Spoon barbecue sauce over burritos, garnish with sour cream, green onions, and cheese.
Makes 4 to 6 burritos
Smoky Caramelized Butternut Squash
1 cup quinoa
3 cups low-sodium vegetable broth
1 large butternut squash, peeled
2 tablespoons butter or vegetable oil
2 tablespoons smoked paprika
1 tablespoon ground cumin
2 teaspoons brown sugar
1 tablespoon cayenne pepper sauce
4 to 6 (12-inch) flour tortillas, warmed
3 green onions, white and green parts, thinly sliced
2 tablespoons minced fresh cilantro
4 ounces Monterey Jack or cheddar cheese, grated
Bring quinoa and vegetable broth to a boil in a medium saucepan over high heat. Reduce to a simmer, cover, and cook until all broth has been absorbed and quinoa has burst, about 20 minutes. Uncover and let sit 5 minutes. Fluff with a fork.
Meanwhile, grate squash on large holes of a box grater or finely dice. (You should have 4 cups of grated squash.) Add butter, paprika, and cumin to a large skillet over medium-high heat. Cook until fragrant, 1–2 minutes. Add squash, brown sugar, and cayenne pepper sauce and cook, stirring frequently, until squash is lightly browned and fork tender, 5–8 minutes. Stir cooked quinoa into squash mixture and cook until all liquid evaporates, about 3 minutes.
Assemble burritos by spooning quinoa-squash mixture onto tortillas and sprinkle on the green onions, cilantro, and cheese. Roll burritos as desired.
Makes 4 to 6 burritos
Triple Mushroom and Spinach
1 medium yellow onion, diced
4 tablespoons vegetable oil, divided
3 cloves garlic, minced
2 teaspoons salt, divided
8 ounces cremini mushrooms, thinly sliced
8 ounces shiitake mushroom caps, thinly sliced
1-1/4 cups refried beans, warmed
2 large portobello mushroom caps
16 ounces spinach leaves, coarse stems discarded, chopped
1 tablespoon fresh lemon juice
4 to 6 (12-inch) flour tortillas, warmed
2 green onions, white and green parts, thinly sliced
2 ounces pepper jack cheese, grated
Cook onion and 2 tablespoons oil in a large skillet over medium-high heat, stirring until softened, about 3 minutes. Add garlic and 1 teaspoon salt and cook, 1 more minute. Add cremini and shiitake mushrooms and cook, stirring constantly until mushrooms are softened, about 5 minutes. Turn off heat and add remaining salt. Process mushrooms in a food processor and pulse until mushrooms are in small bits, but not puréed. Stir mushroom mixture into refried beans in a large bowl.
Brush portobello mushrooms with 1 tablespoon oil and cook in a large skillet over medium-high heat until lightly brown, about 5 minutes. Transfer to a cutting surface to cool then cut into 1/4-inch slices.
Wipe out skillet with paper towel and add remaining oil. Heat skillet over medium-high heat. Add spinach and cook until wilted, stirring frequently. Add in lemon juice, stirring so that liquid evaporates, about 2 minutes.
Assemble burritos by spooning mushroom-bean mixture onto tortillas. Add portobello slices, spinach, green onions, and cheese. Roll burritos as desired.
Makes 4 to 6 burritos
Spicy Crispy Shrimp with Mango
1 large avocado, peeled and diced
Zest and juice of 1 orange
1 large ripe mango, peeled and diced
1 small red onion, diced
Salt and freshly ground pepper, to taste
2 teaspoons honey
1 tablespoon minced chipotle in adobo
1/2 cup mayonnaise
1/2 teaspoon salt
1 clove garlic, minced
1-1/2 pounds frozen battered shrimp (without tails)
3 cups cooked long-grain white rice or Mexican Green Rice, warmed
4 to 6 (12-inch) flour tortillas, warmed
1/2 cup Mexican crema or sour cream
Diced mango or mango salsa
Toss avocado with orange juice in a small bowl until avocado is well coated. Add mango, onion, and orange zest and combine. Season with salt and pepper. Cover with plastic wrap, making sure plastic touches surface of salsa so avocado does not brown.
Mix honey, chipotle, and mayonnaise in a small bowl. Sprinkle 1/2 teaspoon salt over garlic on a cutting board and mash into a paste with the side of a knife or back of a spoon. Stir into mayonnaise mixture. Set aside.
Fry or bake shrimp until crispy according to the package directions. Drain on paper towels.
Working in batches, spread a few spoonfuls of spicy mayonnaise into a large mixing bowl and spread it around the sides. Add a batch of warm shrimp to the bowl and quickly toss to coat the shrimp and remove immediately. Repeat until all shrimp are coated.
Assemble burritos by spooning rice onto tortillas. Add shrimp and mango salsa. Roll burritos as desired. Garnish with crema and mango or mango salsa.
Makes 4 to 6 burritos
Cauliflower Rice and Poblano
1/2 red bell pepper, seeded
1 poblano chile, seeded
4 tablespoons olive oil, divided
1 small head cauliflower, core removed and cut into florets
1 tablespoon smoked paprika
1 teaspoon ground cumin
1 teaspoon salt
1 tablespoon cayenne pepper sauce
1 (15-ounce) can black refried beans, warmed
4 to 6 (12-inch) flour tortillas, warmed
1 ripe avocado, peeled and sliced
3 green onions, white and green parts, thinly sliced
Cut bell pepper and poblano into 2-inch-long and 1/4-inch-wide julienne strips.
Heat a large skillet over medium-high heat. Add 2 tablespoons of oil to skillet. Cook pepper and chile until softened and browned, 2–3 minutes. Remove from skillet and let cool.
Process cauliflower in a food processor in two batches until it is in small bits about the size of petite peas, 8–10 pulses. Measure about 4 cups, and save any remainder for another use. Add remaining oil to skillet, add paprika, and cook for 1 minute. Add cauliflower and cook, stirring constantly, until cauliflower is softened, 3–5 minutes. Add cumin, salt, and cayenne pepper sauce, stirring constantly to remove moisture, and cook another 3 minutes.
Assemble burritos by spooning beans onto tortillas. Add skillet mixture, avocado, and green onions. Roll burritos as desired.
Green Enchilada Sauce would be an excellent topping—or a dollop of sour cream.
Makes 4 to 6 burritos
Baja Seafood
2 tablespoons olive oil
1 shallot, minced
1 clove garlic, minced
1 jalapeño, stemmed and seeded, minced
1 pound uncooked small shrimp, peeled and deveined
8 ounces small scallops
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/4 cup dry white wine
2 cups Tomatillo Cream Sauce
2 cups cooked long-grain white rice or Mexican Green Rice, warmed
4 to 6 (12-inch) flour tortillas, warmed
1 large ripe avocado, sliced (optional)
3 ounces queso fresco, crumbled
Heat oil in a skillet over medium-high heat. Add shallot, garlic, and jalapeño and cook until softened, 1–2 minutes.
Season shrimp and scallops with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add shrimp and scallops to skillet and sear on one side, 3–4 minutes. Turn shrimp and scallops over.
Add wine and simmer until wine is almost evaporated, about 3 minutes. Add Tomatillo Cream Sauce and bring to a simmer. Season with remaining salt and pepper.
Assemble burritos by spooning rice onto tortillas. Add shrimp-scallop mixture, avocado, if using, and cheese. Roll burritos as desired.
Makes 4 to 6 burritos
Mushroom Fajitas
1/2 cup red wine vinegar
1/2 cup Worcestershire sauce
1/2 cup olive oil
1/4 cup fresh lime juice
1/4 cup low-sodium soy sauce
1/2 cup chopped fresh cilantro
3 tablespoons minced garlic, divided
2 tablespoons minced jalapeño
6 large portobello mushroom caps
3/4 white onion, finely sliced
1 large poblano, stemmed and seeded, finely sliced
1 large red bell pepper, stemmed and seeded, finely sliced
Salt and freshly ground pepper, to taste
1 (15-ounce) can black or pinto beans, drained and warmed
4 to 6 (12-inch) flour tortillas, warmed
1 cup crumbled cotija cheese or queso fresco
Add vinegar, Worcestershire sauce, oil, lime juice, soy sauce, cilantro, 2 tablespoons garlic, and jalapeño to a ziplock bag. Cut mushrooms in half, place in marinade, and let sit for 1 hour. Remove mushrooms from marinade and slice into 1/4-inch-wide strips.
Cook mushrooms with onion, poblano, bell pepper, and remaining garlic over medium-high heat, until they are barely tender. Pour marinade over mushroom mixture and cook, 1–2 minutes more. Season with salt and pepper.
Assemble burritos by spooning beans onto tortillas. Add mushroom mixture, cheese, and Chimichurri Sauce. Roll burritos as desired.
Makes 4 to 6 burritos
Southwest Tofu
3 tablespoons low-sodium soy sauce
1 tablespoon creamy peanut butter, or other nut butter
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon chile powder
1 teaspoon cayenne pepper sauce
1 (16-ounce) package frozen and then thawed extra-firm tofu
2 tablespoons olive or vegetable oil
4 to 6 (12-inch) flour tortillas, warmed
2 (15-ounce) cans pinto or black beans, drained and warmed
3 green onions, white and green parts, thinly sliced
1 tomato, seeded and diced
4 ounces cheddar cheese, grated
Preheat oven to 350 degrees.
Mix soy sauce, peanut butter, spices, and cayenne pepper sauce in a medium bowl and set aside. Wrap tofu block in a thin kitchen towel and squeeze over sink until most of water is removed. Unwrap tofu and crumble into small bits into bowl and toss with soy sauce mixture.
Spread oil on a 12 x 18-inch baking sheet. Sprinkle tofu onto prepared sheet in a single layer. Bake 20 minutes. Remove from oven and stir tofu. Return to oven and bake until tofu is crispy, about 20 more minutes.
Mash beans with a potato masher or fork until chunky.
Assemble burritos by spooning tofu mixture onto tortillas. Add beans, onions, tomato, and cheese. Roll burritos as desired.
A dollop of guacamole and some diced tomatoes and cilantro would be excellent on this veggie burrito.
Makes 4 to 6 burritos