The experience turned out to not be quite what I had expected. We didn't have a garbage disposal. For someone that grew up with one, it was a very difficult thing to suddenly find myself peeling carrots into the trash. No matter how careful I was washing pans, I still had to scoop out mushy beans and rice from the drain. Thanks to my wonderful cousin Pat, I now have a disposal, so this problem no longer exists :)
Back to the burritos - I happily roasted carrots, cauliflower, broccoli, and onion, and cooked up some rice. I added tofu (shhhh, I didn't tell anyone that was in there), black beans, and cheese, and used my new Griddler to make the burritos stiff enough to hold in your hand. I was pretty pumped to serve these to the Ajemians!
And then the door opened. And the first thing I heard was, "Oh, is that cauliflower? And broccoli? Ugh." I later found out that Mark's parents don't eat cooked cauliflower or broccoli. Or many other cooked vegetables (apparently raw is fine!)! And they walked in with aluminum pans full of ribs. Ha! Those two crack me up. So my dreams of sitting my future in-laws
Anyway - Mark, my mother and I did eat these burritos, luckily, because they were really good! I love anything with roasted vegetables, and the tofu was masked by the flavors of all the other things going on so I didn't even have to tell anyone it was in there ;) Obviously there were lots of leftovers, and Mark and I ate them for lunch at work for the rest of the week. When we got sick of burritos, we ate the filling on top of rice. After about 4 days, he begged me to stop serving him burrito filling, but still, that meant 5 days of this stuff before he got sick of it. That definitely says something!
The cool thing about this recipe is that you can make it ahead of time. It gives instructions on how to refrigerate or freeze them, which will definitely come in handy. It even tells you how to heat them up if they're still frozen. One last note: you can swap out the fillings if you're like Ed and Evelyn and broccoli and cauliflower aren't your things! Just aim for a cup and a half of filling per burrito, and you can roast whatever veggies you'd like. Swap the tofu for chicken, if you're a carnivore, or some sort of cooked meat. Use white or brown rice. Choose your favorite cheese. See what I'm saying here? The choice is yours. Make these ahead of time, make them for dinner tonight, swap out the ingredients; just make them and thank me later. And use your garbage disposal.
roasted vegetable burritos with black beans and rice
from The Kitchn
makes 8 burritos with extra filling
1 small head broccoli (about 1/2 pound)