LISTEN TO THE PODCASTThis burrito is healthy...thanks to delicious ingredients like brown rice, chickpeas and cauliflower, but it doesn't skimp on the taste. Susie Middleton, who wrote the cookbook Simple Green Suppers stopped by Tonia's Kitchen to talk about her Spiced Cauliflower, Chickpea and Brown Rice Burrito with Arugula. It's really a symphony of fine flavors with her Susie's Lime-Chipotle sauce. All in all, a fresh take on a south-of-the-border classic, that can really make your lunch or dinner!
Spiced Cauliflower, Chickpea, and Brown Rice Burrito
with Arugula
Makes 4 burritos
2 cups cooked short-grain brown rice
1 cup cooked chickpeas or canned
chickpeas, drained and rinsed
4 large (burrito-size, 10-inch)
flour tortillas
Double recipe Spiced Cauliflower
Sauté (recipe below) reheated if necessary
⅓ cup or more chopped toasted pecans
or toasted sliced almonds
⅓ cup Lime-Chipotle Sauce (recipe
below)
1 large or 2 small avocadoes, cut in
half and sliced
1 to 1½ cups loosely packed arugula,
or 20 to 30 small sprigs of fresh cilantro
1. In a medium bowl, stir together
the rice and the chickpeas. Reheat in a microwave on high for 2 minutes or in a
medium saucepan, covered, over low heat.
2. Warm the tortillas.
3. Place 1 tortilla on your work
surface. Spoon about ½ cup of the warm rice and chickpeas onto the lower center
of the tortilla, forming a rough shape a little bigger than a deck of cards
(with the long side facing you). Put a portion (one quarter) of the cauliflower
sauté on top of the rice and chickpeas. Sprinkle with a quarter of the pecans.
Add a generous spoonful of lime-chipotle sauce and several arugula leaves or
sprigs of cilantro. Top with a portion of avocado slices and a bit more
lime-chipotle sauce if desired.
4. Wrap the burrito: Start by
folding up the bottom (the side closest to you); then fold the two sides in, keeping
the filling layered and compact. Then roll the whole burrito tightly over the
rest of the tortilla to close it. Cut the burrito in half on a sharp diagonal
and arrange the two halves on a plate. Repeat with remaining tortillas and
filling.
Spiced Cauliflower Sauté
Makes about 1½ cups,
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon paprika
¼ teaspoon red pepper flakes, or to
taste
2 teaspoons grapeseed or vegetable
oil
2 cups small (1-inch) cauliflower
florets
½ teaspoon kosher salt
2 teaspoons unsalted butter
1 teaspoon minced fresh garlic
Lemon wedge
1 to 2 tablespoons chopped fresh
parsley, to taste (optional)
1. In a small bowl, stir together
the cumin, coriander, paprika, and red pepper flakes. Set aside.
2. In a medium skillet, heat the oil
over medium-low heat. Add the cauliflower and salt and stir, then cover and
cook, uncovering occasionally to stir, until the cauliflower has lost its
opacity and is browning in spots, 7 to 9 minutes. Push the cauliflower to one
side, and add the butter. When the butter has melted, add the garlic and the
spice mixture, and cook until softened and fragrant, about 30 seconds. Stir
together
the sautéed spices and cauliflower.
Remove from the heat and season with a squeeze of lemon. Toss in the parsley
(if using). Spoon onto the warm pancake or add to another
dish.
Lime-Chipotle Sauce
Makes ½ cup
¼ cup mayonnaise
3 tablespoons Greek yogurt
1 tablespoon plus 1 teaspoon fresh
lime juice
½ teaspoon freshly grated lime zest
½ to 1 teaspoon minced canned
chipotle in adobo, or 1 teaspoon sriracha sauce plus ¼ teaspoon dried chipotle
powder or smoked paprika
Pinch of kosher salt
In a small bowl, whisk together all
the ingredients. Let sit for 1 minute. Taste, and adjust seasonings as you
like. Transfer to a small serving bowl.
