Wednesday, April 14, 2010

Veggie Burrito Bake with Sourdough Tortillas

I'm going to keep this short and sweet.

This rocks.

Even my son, who thinks spinach was put on earth to torture him, licked his plate clean.

And I let him.

This recipe is adapted from the cookbook, "Simply in Season". The sourdough tortilla recipe has been adapted from a couple of different recipes.

Veggie Burrito Bake

1 large clove garlic, minced
1 medium onion, chopped
3/4 cup uncooked rice
3/4 t. turmeric

Saute in saucepan in 1 Tb. butter until onion is tender. Stir often.

1-1/2 cups vegetable broth

Add and mix well. Simmer, covered, until liquid is absorbed, about 15 minutes for white rice, 40 minutes for brown rice. Remove from heat, let stand 5 minutes, fluff with fork.

16 cups fresh spinach, loosely packed
1-1/2 t. garlic, minced
salt and pepper to taste

While rice cooks, steam spinach, 1 handful at a time, until just wilted. Spinach should be moist, with loose leaves, not clumped together.

2 cups cooked black beans
1 Tb. chili powder

Mix in bowl. Layer ingredients as follows in 2-quart casserole dish: half spinach, all of the rice, all of the beans, remaining spinach.

1 cup Monterey Jack cheese, shredded

Sprinkle cheese on top. Cover and bake at 375 F. for 45 minutes. Serve by spooning onto warm tortillas. Optional garnishes: salsa, avocados, guacamole, sour cream, hot pepper sauce, chopped
fresh cilantro, lime wedges. Serves 4.

*I used plain Greek yogurt instead of sour cream and didn't use any other garnishes. Mainly because I can't get any of the garnishes locally. If you live in a warm climate, these would be great additions!

Sourdough Tortillas

Sponge: 1/4 cup sourdough starter
1-1/2 cup flour (I used organic white)
1 cup lukewarm water

Lightly cover and let sit for 6 hours.

1-1/2 cup flour
1-1/2 Tb. sea salt

Mix together.

Cut in 2 Tb. lard or organic shortening until crumbly. Add sponge mixture and knead 5 times. Separate the dough into 12 balls. Roll out each ball very thin. Cook in medium, preheated cast iron skillet until bubbles form. Turn over and cook another minute. You can use a little coconut oil or dry cook. Keep hot tortillas covered until ready to use. Can also be frozen for later use.

*I'll just warn you now that these tortilla's will be in several dishes next week!

1 comment:

Mountain Home Quilts said...

I love making extra tortillas and freezing them! They thaw out super quickly and are handy for lunches!