Get ready for a miniature interpretation of a counterculture classic. The Kind Veggie Burrito has its roots in Mexican cuisine but became a loco-weed legend in America via the Grateful Dead parking lot scene. Sure enough, at every show, there was the same dude with a cooler and a handmade sign that read “Kind Veggie Burritos.” Way before the term “ganjapreneurs” had been coined, the unofficial vendors that kept Terrapin Station well fed knew that even a psychedelic army marches on its belly, and that an inexpensive cheesy rice-and-bean tube of ganja-infused goodness would sell itself from the time the gates opened to long after the encore. Easy to prepare ahead of time, cheap to make, and sold at a high-enough markup to high-enough jam-band fans, these burritos could finance a cross-country adventure. Enhance the appetizer by dipping the tiny burritos into ganja-oil guacamole, serve two or three as an entrée, or just make normal-size burritos.
STONES 10
One 15-ounce can vegetarian refried beans
One 15-ounce can black beans, drained and rinsed
6 tablespoons THC Oil, plus more for brushing (see recipe)
1 sweet onion, diced
1 small zucchini or summer squash, shredded
2 teaspoons salt
1 red bell pepper, chopped
1 cup sliced mushrooms
1 cup diced steamed potatoes (or leftover roasted potatoes)
1 teaspoon paprika
2 teaspoons cumin
¼ teaspoon cayenne pepper
1 cup cooked long-grain brown rice
20 small flour tortillas (soft taco size)
2 cups shredded cheddar cheese
Salsa, sour cream, and Ganja Guacamole (see recipe), for serving
1. Preheat the oven to 300°F.
2. In a 2-quart pot, mix the two cans of beans together with 2 to 3 tablespoons of water, and bring to a simmer over low heat.
3. While the beans are cooking, warm a sauté pan over medium heat and add 6 tablespoons THC Oil. Let the oil warm for 30 seconds, then add the onion and sauté until golden brown, about 8 minutes.
4. While onion is cooking, toss the shredded zucchini with 1 teaspoon salt in a colander and squeeze out the excess water. Set aside.
5. Add the bell pepper to the sautéed onions and cook for a few minutes before adding the mushrooms, zucchini, and potatoes. Sprinkle with the paprika, cumin, and cayenne pepper, and cook until the mushrooms have released their juices, about 5 minutes. Remove veggie mixture from the heat and add the remaining 1 teaspoon salt. Add the cooked rice to the veggie mixture and stir to combine.
6. Spread one heaping spoonful of beans onto each tortilla. Then, place one heaping spoonful of veggies and rice in the middle, topped by a small sprinkle of cheese. To fold, bring the bottom edge of the tortilla up over the filling, then tuck the sides in and cover with the top edge of the tortilla. You want a self-contained package with as little filling falling out as possible. Place the burrito in a glass baking pan and repeat until you have 20 little burritos or until you run out of filling.
7. Brush the burritos with THC Oil, and bake for 10 minutes, just until the tortillas are golden brown. Serve with salsa, sour cream, and Ganja Guacamole.