The Feel Good Burrito

Not too heavy, not to light, the feel good burrito gives you the comfort food aspect we all crave with a balanced addition of greens and mushrooms.

I made this for dinner for myself tonight. I was famished. It was cold. I wanted a burrito. I wanted green veggies. So I pulled all the things I wanted into the universe’s gift to man, the tortilla, and presto – the Feel Good Burrito is born!

Pre-make the components and have it ready to make bigger or smaller, or span over a few nights.

Servings: 1 | Difficulty: Easy | Prep Time: 15 min | Cook time 15 min

Calories: 431 | Protein: 22 g | Fat: 19 g | Carbs: 49 g | Fiber: 6 g 

Ingredients:

• 1 large flour tortilla
• 1 – 2 chicken tenders
• 1/3 – 1/2 cup refried beans
• 1 cup spinach
• 2 medium sized cremini mushrooms
• 1 oz shredded pepper jack cheese
• 1/2 tbsp garlic butter + 1/2 tbsp olive oil (or 2 tsp olive oil or butter + 1 small clove garlic, minced)

Preparation:

Preheat oven to 350. Lay out chicken tenders on a parchment or tin foil lined backing pan. Add some sea salt and pepper (pinch of each per tender). Add them to the oven and bake for about 5 -8 min, until white around the edges. Then flip them over, add another pinch of salt/pepper and let them bake until juices run clear and at 165.

Meanwhile, dice up your mushrooms. I made this twice, and 2 med sized creminis were perfect for the large Trader Joe’s flour tortilla.  But it’s a burrito, eyeball it and make it yours!

Now I had a blissful shortcut for the garlic oil/butter? So I added that to a medium heat pan.

It was left over from a heavenly pasta joint in Venice called Eddie’s Italian Restaurant. We had tons of extra garlicky buttery dipping sauce left over after a sleepy Sunday night, indulging on exquisite pasta in an unassuming package. 10/10 will return. If you live here, go here.

My guess is that this magic dipping sauce is a combo of TONS of garlic minced and then long-term saturated in butter and extra virgin olive oil. By long term saturated (at least a day??) @Eddie’s can you share you secret?

No magic garlic butter on hand? Never fear! Mince up a clove (or 2 if you’re expanding this recipe or just love garlic). Then add a 1/2 tbsp butter and 1/2 tbsp extra virgin olive oil to a medium heat non stick pan.

Add garlic and mushrooms and soften. (Make sure heat is low enough so it doesn’t burn garlic. ) Give those a few minutes, while enjoying the garlicky aroma, and then add your spinach. Add a nice pinch of salt and pepper.

While those cook, open a can of refried or black bean (or whatever beans you prefer) and smear about 1/3 of the can lengthwise down the middle of a large flour tortilla, leaving space a the top and bottom to fold over.

Once spinach wilts and mushrooms soften, transfer them alongside the beans in the tortilla. Next add the chicken (or your fave – shrimp, beef, tofu, quinoa, avocado, tempeh. All are perfect for this dish). Then add the cheese (or avocado or vegan cheese/sour cream etc).

Fold the two short ends in. Then putting each short side between each hand. Grab one of the long ends of the tortilla and fold it over the two short ends. Use your hands to tuck and roll until all ends are tucked in – burrito style.

Add back to the non stick pan (or add more oil to a “does” stick pan) and then put burrito seam side down to melt the cheese, heat the beans and crisp up the outer tortilla shell. Turn the burrito so all sides can brown (about 1 minute per side).

Top with avocado/tomato/lime squeeze and your favorite salsa or sauce. I went the Sriracha route, and wasn’t disappointed.

Wrap yourself in some feel good burrito vibes tonight,

Aliengyrl

This slideshow requires JavaScript.