Best Burrito Ever

A spectacular burrito awaits! Forks up!

What do you get when you combine a hearty filling in a whole spelt tortilla, topped with tasty Avocado Cilantro Sauce, Tofu Sour Cream, and Tambra’s version of Pico de Gallo?

You guessed it!  A delicious meal that’s the best burrito ever!  The hidden benefits of cilantro make a graceful entrance with a large quantity being used in the Avocado Cilantro sauce.  Great as a blood cleanser, infection fighter against bacteria and viruses, it is also capable of helping us drain out some heavy metals, and is a great nutrient-dense, cancer fighting, alkalizing herb.  Three cheers to fresh, organic cilantro!

This recipe does take time, but in the end is irresistibly tantalizing to the tastebuds and a sure bet to anyone that likes a fresh healthy meal!  So grab a grocery cart and pile in the following ingredients to make a classic favorite everyone is sure to enjoy!  Ingredients are listed first followed by the preparation guidelines.  Makes 6 burritos with about 13 grams of protein each.  Wash all veggies and use organic as much as possible!

Preparation tools necessary:

• Blender or Food Processor
• Two sharp knives, one serrated and one not
• Paper towels
• Spoon
• Rubber spatula (optional for scraping blender or processor)
• Juicer (optional)
• 2 small bowls
• 4 medium sized bowls
• 1 large bowl
• garlic mincer (if you don’t have one, chopped garlic finely)
• Cutting boards
• Large skillet
• Icing bag and tip/squeeze bottle for sour cream, otherwise a spoon for dolloping

FILLING:

• 1/2 cup uncooked rice (I use Arborio or Long Grain Brown Rice)
• 1 can Eden organic Small Red Beans or Black Beans (I use either one, depending on my mood)
• 3 stalks celery, chopped
• 1 red or green pepper, chopped
• 1 small half can sliced olives, or 4 Tablespoons
• 1/4 cup chopped fresh parsley
• 3 artichoke bottoms, chopped
• 1 medium carrot, shredded or chopped (I peel mine first)
• 3 cups Green Leaf Lettuce, sliced thinly
• 1 yellow or white onion, chopped finely
• 1/2 cup sweet corn, frozen or fresh
• 2 cloves garlic, minced
• 2 Tablespoons Olive Oil
• 1 teaspoon vegetable broth powder (Frontier makes a good one)
• 4 or 5 sprinkles black pepper
• 1/2 teaspoon Redmond REAL SALT organic season salt

AVOCADO CILANTRO SAUCE:

• 2 avocados, ripened
• 1/2 cup + 4 Tablespoons non-dairy milk (I use almond milk or rice milk)
• 1/4 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon Muchi Curry powder
• Juice of 1 lemon
• Juice of 2 limes
• 1 cup cilantro, roughly chopped
• 1/4 teaspoon sea salt
• 1 Tablespoon Veganaise

TAMBRA’S PICO DE GALLO:

• 9 scallions, sliced
• 2 tomatoes, de-seeded and chopped
• 1/2 cup fresh parsley, chopped finely
• 1 cucumber, diced and de-seeded (if you want. Or if you have diverticulitis)
• 1 teaspoon grape seed oil (or you can use olive)
• 1/4 teaspoon garlic powder or garlic salt or garlic granules

TOFU SOUR CREAM:

• 1/2 block extra firm tofu, pressed once*
• 3 Tablespoons fresh lemon juice
• 1/2 teaspoon sea salt
• 1 Tablespoon Veganaise
• 2 Tablespoons Grapeseed Oil

*To press tofu, simply cut the block in half after opening the package and draining the water.  Slice that half into 4 equal pieces and place the 4 slabs on a double layer of paper towels.  Place another double layer of paper towels over it and press gently.  Let sit for about 5 minutes.

ADDITIONAL INGREDIENTS:

• Rudy’s Organic Whole Spelt Tortillas (large ones)
• Or, Sprouted Grain Tortillas, if they have the large size at the store (9-10 inches)

GETTING STARTED!!!

1. Start by cooking the rice.  Next drain and press the tofu* (see above note).  While those two are working, start the Avocado sauce.
2. Set up a blender or food processor for this.  With a sharp knife, cut the avocados in half lengthwise and       remove     the pit.  Scoop out the insides and add to the processor.  Combine all the Avocado-Cilantro Sauce ingredients (I use a juicer for the lemons and limes) in the food processor, scraping down the sides between blending, to ensure an even consistency.  Set aside in a bowl (do not refrigerate until after the meal), and then rinse the processor.
3. In a small bowl, combine  2 cloves of garlic (minced), 2 Tablespoons Olive Oil, 1 teaspoon Vegetable Broth Powder, 4 or 5 sprinkles black pepper, 1/2 teaspoon seasoned salt (this mixture is for the filling).  Gently stir the ingredients, let sit and marinate.
4. Next, prepare the sour cream after cleaning the processor.  Add the Tofu Sour Cream ingredients and blend.  Scrape sides to ensure an even consistency.  Set aside in a bowl and refrigerate.
5. Your rice might be ready by now.  Add the Olive Oil marinade.  Set aside and cover to keep warm.
6. Prepare and combine the ingredients for the Pico de Gallo in a medium sized mixing bowl.  Set aside and refrigerate.
7. In a large mixing bowl, combine the other filling ingredients except the lettuce and onions–prepare them seperately.  Set aside in two different bowls, lettuce in a medium bowl and onion in a small one.
8. Thinly slice the lettuce and set aside in refrigerator.
9. Boil about 3 cups of water and heat up the can of beans.  Let boil for about 1 minute then turn off heat and let sit till done with step 10.
10. In a large skillet, swirl 1 T. olive oil around the pan over low to medium heat.  Put in the chopped onion and stir occasionally for about 5 minutes.  Add the filling mixture from the large bowl, gently sauteing for about 4 minutes more.  Meanwhile warm the tortillas in the toaster oven or microwave.  Toaster oven: 300 for two minutes.  Microwave: 15 seconds.
11. Turn off the heat on the mixture and drain the water from the beans.
12. Fold the beans into the rice mixture.
13. Place a warmed tortilla on a large plate.  In the middle of the tortilla, start with two scoops of rice/bean mix(spread lengthwise leaving about an inch from the edges), pile on some filling mixture from the saute pan, add some sliced lettuce for crispness and crunch and then fold over one side to cover the filling and then the other side, rolling over the burrito so the seam side is down.
14. Generously slather on the Avo sauce, followed by the Pico de Tambra (heh heh) and garnish with zig zags of sour cream.  Otherwise just grab a spoon and dollop away!
15. Indulge!