Dinner w/Fifi & Himay – Burritos


Stolen Says highlights the best of New York City from bar scenes to brunches. As fantastic and fun as all of that is, sometimes the best evenings are those spent in your own apartment with a couple of your closest friends, a bottle of wine, and delicious home-cooked meal.


This week’s Dinner w/Fifi & Himay is (drum roll, please): Burritos!!



A classic Mexican-inspired dish, I generally go the vegan route with my burritos, but it’s not difficult to fry or grill up some chicken or steak strips and toss in there as well. As it was, shredded cheddar cheese pushed these warm wraps into the vegetarian category — but they were delicious regardless (if I do say so myself).


This was yet another evening that Fifi was working ridiculously late — so much so that when she finally arrived she was all apologies! Such a sweet girl, that one. Apologizing for being late because she was stuck at work? Honestly, I was the one who felt sorry for her. But in the time we were waiting, I taught Himay how to wrap a burrito so the stuffing doesn’t fall all over your lap — a valuable lesson that he then passed on to Fifi so she could enjoy one with us.



Now, I didn’t actually follow a recipe for this. Burritos are one of those let’s-look-in-the-fridge-and-see-what-we-have dishes. In this case, I was also working late so I stopped at the grocery store and grabbed a few things with this dish in mind. Here are the burritos Himay & I made that evening.


What You’ll Need:

  • 3 Bell Peppers — 1 Red, 1 Green, and 1 Yellow (or Orange), diced. You’ll only used about one-third to one-half of each pepper, so have some Sabra hummus ready to dip the remaining strips of pepper in.
  • 2 Scallions, chopped
  • 1/2 Medium White Onion, diced
  • 3-5 Cloves Garlic (I used 5, but Fifi, Himay and I love our garlic)
  • A Handful of standard Mushrooms, sliced
  • 1-2 Cans Black Beans
  • 2 Cups Brown Rice
  • Whole Wheat Tortillas
  • Olive Oil



What To Do:
Sautee those veggies! Start by heating the garlic and olive oil in a pan (so the olive oil absorbs some of the garlic flavor), and add the onion and mushrooms first. When the onions are a little translucent and the mushrooms have started to brown, add one-third to one-half of each bell pepper, and the chopped scallions. Salt and pepper to taste — I also add a dash of cumin and a pinch of paprika to keep it interesting.



Once the vegetables have cooked down a bit, add the well-rinsed black beans. I threw in 2 cans’ worth — it probably would have been fine with 1 to 1.5 cans’ worth though. I consulted Himay on this one, though, and he thought it was fine (of course, that was after the fact, so…).


So — heat your whole wheat tortilla (this makes it more pliable and less likely to break when you fold it), and pile it with rice, the veggie mix, some guacamole, and some shredded cheddar cheese. Shazam! Burrito.

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