As I mentioned, I have been craving veggie burritoes for DAYS. The only places I know of in the area to get these are Chipotle and Moe's. Traditional mexican restaurants refuse to have them.
At Plaza Azteca, a college favorite right next to CNU in Newport News, they had a vegetarian section of the menu. The choices were not filling. The choices included just one of each item- like a spinach chalupa or a bean enchilada. Very bland because they no variance. Don't get me wrong-- the rest of their selection is pretty good, and flavorful. They have good margheritas, too. But their vegetarian food is not favorable-- and I find this true at most mexican restaurants aside from places designed to be a burrito bar.
If I were to ever own my dream cafe, it would also somehow include a burrito bar. I love them so. But alas, I don't like Moe's and the closest Chipotle is in Sterling. Portland, Oregon has amazing, tiny hole-in-wall burrito bars. They are the absolute best. I want more of these in Northern VA, but alas due to the monopoly of chains in this region, it does not happen outside of DC/Arlington area. Dang 'burbs.
These burritoes are huge, and I put a lot of stuff in them. The sudden collaspe of my fake tooth today, placed but a small damper on appeasing my passion, my desire, my want for a legitamately good veggie burrito.
But I still strive forward!! Eat smaller bites, chew on one side of my mouth, do whatever it takes to consume good food.
Last night I made my food and this time you even have pictures to enjoy!
I will list what I put in my burrito and what I did for each item.
1) Boil up some rice. It takes about 25 minutes. I used some sorta name brand Mexican rice that is organic, gluten-free, and has no trans-fats. Here's a picture of the kind I used:
3) Guacamole time. Take two very ripe avocados, peel them, and mash them around. Add a drizzle of lemon juice, 2 cloves of crushed garlic, a diced roma tomato, some scallions and chopped cilantro, a few chopped leaves of basil, a tiny bit of jalepenos to taste, and a spoonful of dairy-free sour cream (not necessary but yummy)! Mash together!!
4) Corn and Bean Salsa: I actually started with the cold bean salad I made, which dwindled down to a little bit of black beans, red beans and corn. I added half a can of more corn, and chopped 4 roma tomatoes real small. Added barely a quarter of a red pepper, half a jalenpeno, cilantro, scallions, two cloves of crushed garlic, some cumin and black pepper. A squirt of lemon juice.
Some other key components to have on handy:
very good lettuce
sour cream (in this case, dairy-free variety)
refried beans (at my parents' house my dad puts it on the stove under a low heat, adds a little bit of water and sprinkles cheese on the top)
And it's so harrrd to resist eating big bites of the burrito-- to get the taste of everything at once!