Philly Grub

[tweetmeme source=”phillygrub”]

I felt like having a burrito today. Instead of going to the MANY Mexican spots here in the Italian Market, I decided to make my own. I wanted a veggie burrito, but still wanted it to be hearty. Here’s what I came up with – turned out quite delicious and took about 30 minutes to prepare.

Saffron Rice & Black Bean Burrito w/ Shaved Goat Cheese & topped w/ Pineapple-Sriracha Salsa

Box of yellow or saffron rice
1 small onion, diced
1 small red bell pepper, chopped
1 medium tomato, diced
1 can of black beans
Kosher salt
Ground black pepper
Italian seasoning
Parsley (use fresh if you can, I only had dried which works just fine) (feel free to sub w/ fresh cilantro if you have it!)
1 ripe avocado
1 lime
Trader Joe’s pineapple salsa
Sriracha sauce
Goat cheese (hard or chevre – I used a hard goat cheese from Di Bruno Brothers)

Prepare yellow or saffron rice according to box or package.

In extra virgin olive oil, saute onions and red bell peppers for about 5 minutes or until tender. You may use other bell peppers if you choose, but I opted for red today.

When onions & red peppers are tender, add fresh diced tomatoes. If you have canned, they’ll work fine too. Simmer for a few minutes. Add can of black beans. Season with salt, pepper, Italian seasoning, and parsley. I always eye-ball so season to your taste. Let simmer until rice is done.

When rice is done, add black bean mixture, stir well and let sit.

While the rice & bean mixture are getting all yummy together, start slicing your avocado. I make long slices, but you might want the avocado diced. Your choice! Then when avocado is sliced sprinkle some lime juice on it from 1/2 of a lime. Make sure you hand roll the lime on the counter to ensure maximum juice from the lime!

Then take a few spoonfuls of pineapple salsa & put into a small bowl. Squirt some Sriracha sauce into it. You can pretty much put any hot sauce in this, but I happen to have Sriracha. If you don’t want it to spicy, only put 1 or 2 squirts in. If you want it extra spicy (how I like it) 4-5 good squirts.  With the other half of lime, squeeze some lime juice into the salsa.

Get a plate and a large flour tortilla. In the middle, spread the rice & black bean mixture. If you have some lime juice left, squeeze some on the rice & bean mixture. Then shave or grate some goat cheese on top.  Be generous. 😉 Then add the sliced avocado. Then add the pineapple-Sriracha salsa.

Roll burrito & ENJOY!!!!!!!

Let me know if you try this.

Marilyn Johnson

Food enthusiast. Travel lover. Social media maven.
Independent Journalist. Food marketing/PR.
https://sogoodpr.com/
https://original.newsbreak.com/@marilyn-johnson-1587690
https://southjerseyfoodscene.com/
Email: phillygrub@gmail.com

Marilyn Johnson

Food enthusiast. Travel lover. Social media maven. Independent Journalist. Food marketing/PR. https://sogoodpr.com/ https://original.newsbreak.com/@marilyn-johnson-1587690 https://southjerseyfoodscene.com/ Email: phillygrub@gmail.com