Mission-Style Wild Rice And Bean Burrito
Serves: 2
Aurelia Collier
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
51
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
3 cup
Wild Rice2.333333 cups
Water1 tsp
Kosher Salt1 medium
Yellow Onion (finely diced)3 tbsps
Extra-Virgin Olive Oil1 medium
Onion (finely chopped)3 cloves
Garlic (minced)1 bunch
Watercress (stemmed, optional)Directions:
1
For the rice: Bring the water to a boil over high heat in a medium saucepan with a tight fitting lid
2
Stir in the wild rice and 1 teaspoon of the salt
3
Adjust the heat so the rice simmers gently, cover, and cook until tender but not mushy, 30 to 35 minutes
4
Remove rice from heat and let stand, covered 10 minutes
5
Drain remaining liquid and fluff with a fork
6
Meanwhile, mix all the salsa ingredients in a bowl
7
Set aside, while making the beans so the flavors come together and the sauce gets juicy
8
Heat the olive oil in a medium skillet, over medium heat
9
Add the onion, garlic, and season with the remaining 1/2 teaspoon salt
10
Cook until the onion is translucent, about 5 minutes
11
Add the beans and mash them until the mixture is almost smooth but still dotted with bits of bean, adding water as needed to loosen the mash up a bit
12
Set aside
13
When ready to serve the burritos, wrap all the tortillas in a slightly damp towel and microwave until piping hot and pliable, 1 to 2 minutes
14
(Alternatively, heat a large skillet over high heat until very hot
15
Cook a tortilla, turning once, until slightly charred and puffy, about 15 seconds per side
16
Wrap in foil and repeat with the remaining tortillas
17
) Keep covered while assembling each burrito
18
To form the burritos, spoon about a quarter of both the rice and beans and 3/4 cup of the salsa in the center of a tortilla
19
Top with some of the watercress, if using
20
Fold the closest edge of the tortilla over the filling, fold in the sides, and then roll the tortilla away from you to form a package
21
Repeat with the remaining tortillas and filling
22
Serve burritos with extra salsa, a dollop of sour cream, and lime, if desired