The Sleeveless Burrito

A love of Mexican food is almost as much a California tradition as much as it is a Mexican one. Having traveled to more than half the states as well as Mexico, I have to say no other states compare. Burritos, tacos and tortilla chips offer so much variation through different proteins, cheeses, and an array of vegetables. One thing to be considered, though is that some of the “monster burritos” that are colossally sized, can be made from tortillas that are 200 or more calories. Popular restaurants like Chipotle, Rubio’s, and Qdoba offer bowls that can be heaped high with the same delicious fillings as the burritos and tacos. I can honestly say that although I usually opt for these when eating out, when I make Mexican food at home I usually use a tortilla. In finding foods that are friendly to the Daniel fast, and also nice to my pocket book– I have sought to replicate this meal. I hope you enjoy it as much as I did!

You will need:
((serves 1))

  • 3/4 cup brown rice, cooked (I used Trader Joes frozen organic brown rice which cooks in 3 mins, or 7 minutes on the stovetop)
  • 1/2 cup of your bean of choice, cooked & drained
  • 1/2 cup fresh cilantro
  • 1/4 cup frozen peas thawed
  • Optional: 3/4 Trader Joe’s Fire Roasted Peppers and Onions
  • 1/4 cup frozen white corn
  • 1 TBSP red onion minced
  • 1 TSP garlic
  • 21 seasoning salute
  • crushed red pepper
  • extra virgin olive oil
  • 2 TBSP pico de gallo
  • 1 lime

1. While cooked rice is still warm, add peas. Since I steamed the rice, I added the thawed peas and let them cook together. Once done, add a few piece of chopped cilantro, the juice d 1/4 line, and 21 seasoning solute to taste. Salt if you must.

2. Cook fire roasted veggies in very light oil. I used only 1 TSP of extra virgin olive oil in a small wok. A wok is ideal for this because you can cook at very high temperatures, and benefit from the steam created by the high heat. Add garlic and red pepper flakes.

3. Once seasoning rice is combined, layer beans on top in bowl.

4. Combine white corn, the juice of 1/4 lime, 1 TBSP fresh cilantro, and 1 TBSP of red onion.

4. Next add fire roasted veggies to the bowl, top those with the white corn topping, and then salsa. For additional flavor, add more cilantro and lime juice on top.

Tip: add avocado slices for additional toppings or shredded romaine lettuce.

Calories: 468 Protein: 16g

The Sleeveless Burrito

6 thoughts on “The Sleeveless Burrito

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