This coming weekend we celebrate Cinco de Mayo, which is one of my favorite food holidays given I love Mexican cuisine. One popular choice is the burrito. In contrast to the taco, which is folded around various fillings, the burrito is wrapped into a closed-end cylinder. Burritos are also sometimes covered in a sauce of varied spiciness. For this week’s blog, I’ve collected a few burrito recipes you might want to try for this year’s Cinco de Mayo celebration.
7 Layer Dip Burritos combine all those wonderful flavors of 7 layer dip rolled into one delicious bite. Begin by heating two cans of refried beans and heat them in the microwave until hot. Spread a layer of beans on a flour tortilla. Next, add a layer of guacamole, chopped tomatoes, shredded cheddar cheese, light sour cream, chopped lettuce, and sliced olives. Fold tortillas up, cut in half, and enjoy.
Courtesy of Six Sisters Stuff
Kale and Sweet Potato Burritos are healthy and filling. Start by sauteeing garlic and onion in a little oil. Add mustard powder, paprika, cumin, chili powder, cayenne pepper, soy sauce, and fire roasted green chili peppers. Add in one can each of black beans, pinto beans, and kidney beans–mashing them with a spoon. Add 1 and 1/2 cup of vegetable broth and 4 and 1/2 cups mashed sweet potato to the mixture, stir and cook 3-4 minutes. While this is cooking, saute 4 cups of kale with 3 tablespoons nutritional yeast and 5 drops of hot sauce until the kale has wilted. Assemble the burritos by placing a tortilla on a plate and adding 1/2 cup of the sweet potato mixture and 1/4 cup of the kale. Include a few slices of avocado, cilantro, and green onion, then tightly roll the burrito. Place seam side down in a casserole dish and drizzle with a burrito sauce if you choose. Bake at 425 degrees for 30 minutes.
Courtesy of Ceara’s Kitchen
Start your morning with a burrito! These Black Bean Breakfast Burritos are packed with just the right stuff to keep you going. Start by cooking grated potato and onion in some olive oil. Add canned black beans and chili powder, slightly mashing some of the beans. Transfer everything to a bowl and set aside. In another bowl, whisk together 4 large eggs and add to skillet. Scramble the eggs and add to the bowl with the bean mixture. Divide the egg/bean mixture among 4 whole wheat tortillas and top with shredded cheese, avocado slices, and fresh cilantro. Fold the tortilla over and fold ends up. Serve warm with sour cream if desired.
Courtesy of Leelalicious
Check back next week for some great main meal salad recipes.