I will turn absolutely everything into a burrito! I mostly made this Quinoa w/ Potatoes, Tamari, & Peanut Butter precisely so that I had something to toss into burritos. And the occasional Nachos w/ Potato Quinoa, Cheddar, & Peanut Butter. The peanut butter is more of a stress craving as I'm currently in the process of moving and need as much filling food to get through the packing and moving stage as possible! Although it is secretly delicious. It plays up the nuttiness of quinoa. And it's really just puréed peanuts, which sounds slightly less outlandish than the mental image of peanut butter. Nevertheless, this peanut butter burrito is delicious! Although feel free to mix and match in your own favorite ingredients. Burritos are a great way to experiment because with different flavor profiles because they're quick and easy to toss together with very little stakes!
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Variations of Peanut Butter Burrito
Quinoa is one of my favorite burrito ingredients. It's almost reminiscent of brown rice, but with a slightly sweeter and nutier flavor profile. I'm a big fan of brown rice. But it does take a little bit more care to cook and does have a bit of a bite to it! Which makes quinoa a great alternative. Although often eaten as a hipster "superfood." Quinoa actually originated in the Andean region of South America. It works incredibly well in Mexican and Latin American dishes. Plus, it's far simpler to make than brown rice!
Cook Quinoa w/ Potatoes, Tamari, & Peanut Butter. This takes about an hour and requires a rice cooker or stove. You can also easily create a different flavor profile or utilize the produce that you have on hand. I almost always keep a batch of rice or quinoa in the fridge for exactly this purpose.
Cook Tortilla
Preheat the pan on medium-high. If you aren't using cast iron, make sure to lightly oil the pan to prevent sticking.
Wet both sides of the tortilla and add to the preheated pan. Cook for 4-6 minutes, or until the bottom begins to brown.
Remove the tortilla from heat and turn the stove off. Add toppings and fold the burrito.
Turn the stove back up to medium and add the tortilla to the skillet immediately, before it preheats. Cook for about 4 minutes, or until the bottom begins to brown. Rotate until all sides are cooked.The first side will likely take longer to cook than the subsequent sides, which may toast in as little as 2 minutes. Adjust the temperature if it's cooking too quickly and burning or too slowly and cracking.
Top with Greek yogurt and hot sauce of choice. I like to use Greek yogurt because it's oftentimes healthier than sour cream and pairs well with the nutty flavor of the quinoa. Omit or substitute with sour cream to personal preference.
Serve immediately. You can reheat burritos by lightly wetting them and reheating, but they are never quite the same as they are fresh!
Tips, Tricks, & Notes
For a more in-depth article on burritos, check out my article on The Fundamentals of Making Burritos. I highly suggest using cast iron and there is precise temperature that works best for cooking at that may vary slightly depending on your stovetop and type of skillet. If you're having trouble rolling the burrito without cracking, there are solutions for this as well!
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