This was probably the first thing I was thinking of when creating a vegetarian version. Usually the burrito would consist of: tomato-based rice pilaf, spiced meat, black beans, cheese, salsa. A breakfast version would be: steamed potatoes, scrambled eggs, beans, salsa, and cheese. It would be easy enough to omit the meat and just have a rice and beans burrito but I wanted to create a kind of meat substitute where I could still enjoy the substantial texture of a 'mock meat'.
One of my favourite restaurants in Vancouver is La Taqueria, who do authentic tacos using locally sourced ingredients. A staple on my colourful plastic plate is their roasted chili and creamed corn taco - an amazing balance of sweet, spicy and creamy goodness. I decided to do a twist on this and make a creamed corn filling.
As the rice was cooking away (it was brown rice, so it took a looooong time) I made the corn filling:
I blackened a jalapeno and sauteed it in some butter, then added about two cups of corn. I cooked that for a few minutes then added about 3/4 cup of milk to reduce and thicken. I didn't use cream (didn't have any) and the mixture didn't thicken quite as well as I had hoped, so I added about 1/2 tsp of cornstarch. It did come together nicely but it still lacked...something. And that something? Cheese! Glorious cheese!
|Oh hellz yeah.|
|Awesome colour on these taters!|
My finished plate:
(with a scoop of salsa and a sprinkle of cheese)
Meatless Month has gotten off to a good start!