Wednesday, January 30, 2008

You Wanna Burrito?? I'll Give You a Burrito!!

Well, with Super Bowl Sunday coming up this week, the talk of many foodies is turning to football party fare, including nachos, dips, chilis and pizza. I'm going to dive into the fray too even though I'm not all that into the whole football thing (I'm not really into hockey either, which is bad, being a Canuck!). What can I say, I'm a girly girl! Gimme a Disney cartoon or Pierce Brosnan movie over 6 hours of sports any day.

And yet, I am still in love with the whole sport party food thing. And what I came up with would fit the bill perfectly, even though it was inspired by a place far and away from New England or New York. Can you guess where? I'll give you a hint: this pyramid isn't in Mexico!
Yup, these rolled-up bundles of deliciousness are inspired by my all-time favourite meal at Walt Disney World in Orlando, the Wet Burritos found at Cantina de San Angel in EPCOT's Mexican pavillion. The menu description reads: "Soft Flour tortillas filled with beef, black refried beans, lettuce, tomato, cheese, sour cream and Adobo sauce". They are SO much more than that, and though these aren't exactly the same, they're similar enough to evoke memories of days gone by. I gave these a veggie twist with my aforementioned ground meat replacement TVP, and I like mine with a little extra kick, so I throw in a little chipotle chili powder along with the "hot" style chunky salsa. The result is ooey, gooey, crispy and all-around decadent. Just make sure to bring your knife and fork!

Veggie Wet Burritos
Makes 10 burritos
1 ½ cups dry Textured Vegetable Protein
1 ¼ cups boiling water or vegetable stock
2/3 cup chopped onion
5 cloves garlic, minced
1 tablespoon cumin
¼ teaspoon salt
¼ teaspoon pepper
¼ cup diced green chile peppers
1 ½ cups black beans, slightly mashed
2 cups spicy vegetarian chili
½ cup salsa
1 (10 ounce) can enchilada sauce
10 (12 inch) tortillas, warmed
2 cups shredded lettuce
1 cup chopped tomatoes
1 cup shredded sharp cheese
½ cup chopped green onions (optional)
Sour cream to serve (optional)
  1. Pour hot liquid over TVP, stir and let sit 10 minutes.
  2. Heat a spray of PAM in a saucepan over medium-high heat.
  3. Add onion, and cook until translucent.
  4. Add reconstituted TVP, and season with garlic, cumin, salt and pepper.
  5. Stir in the chiles and black beans until well blended. Turn off heat, but keep warm.
  6. In a saucepan, combine the chili, salsa and enchilada sauce.
  7. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.
  8. Place a warmed tortilla on a plate, and spoon a generous portion of the TVP and bean mixture onto the center. Top with lettuce and tomato.
  9. Roll up tortilla over the filling. Repeat for remaining tortillas and filling.
  10. Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions.
  11. Bake at 375F for 10 minutes and serve immediately.

Amount Per Serving
Calories: 402.9
Total Fat: 10.4 g
Cholesterol: 11.9 mg
Sodium: 1,017.4 mg
Total Carbs: 56.8 g
Dietary Fiber: 8.8 g
Protein: 20.2 g