I started off the week making Wild Rice w/ Sweet Potatoes, Yellow Onions, & Limes. It's a mix of wild rice with sweet potatoes, garlic, yellow onions, lime juice, olive oil, cumin, coriander, and chili powder. Burritos were originally invented in a street market in Mexico as a way to transport food without having to worry about the ingredients spilling out. This is both a practical and absolutely delicious way to consume meals. And, since burritos are the quintessential on the go food? I oftentimes find myself forgoing any type of plate or cutlery and using burritos as a grab and go! Now, this Wild Rice Burrito might be the most traditional of foods to eat in a burrito form.
After all, wild rice is predominantly cultivated in North America rather than Latin America. Rice is a fairly ubiquitous. Plus, I'm quite fond of making food for the taste more than the "traditional" method. Food is a constantly evolving process. There is no "right" or "wrong" way to make food. As long as it's delicious? It's a successful meal! Some of my favorite recipes of all time have been made through tossing anything and everything that might sound good together into a pot, casserole dish, food processor, or just hodge podged on a plate! So, do what tastes good and have fun with it.
This may also explain why I topped this burrito with Avocado Dip w/ Greek Yogurt, Lemon, & Dill. I have no explanation for this other than: it's spring and it sounded good! Also, there are few foods that cannot be made better with the addition of avocados and hot sauce.
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Variations of Wild Rice Burrito
I've been in full on burrito mode lately. They're on of my favorite foods to toss together in a pinch and are a perfect way to utilize leftovers. Especially when you're starving and need something to toss together in 15 minutes.
This Wild Rice Burrito consists of wild rice, sweet potatoes, garlic, yellow onions, avocados, dill, and a mix of both lemons and limes for good measure! Feel free to mix and match in your own favorite rice dish and top off with whatever avocado and/or sour cream dip and hot sauce of choice. This is a fun type of recipe that's easy to make your own and cater to your own style or what you have on hand. I also made this recipe with Stovetop Black Beans w/ Shallots & Garlic.
Cook Wild Rice w/ Sweet Potatoes, Yellow Onions, & Limes. 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.
I also topped this burrito with Avocado Dip w/ Greek Yogurt, Lemon, & Dill.This is entirely optional. You can easily substitute sour cream or omit it entirely. Although this avocado dip is my new favorite thing and I highly recommend giving it a try. It's kind of a mix between hummus and guacamole. And is absolutely delicious!
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 avocado dip and hot sauce of choice. I like to use Greek yogurt because it's oftentimes healthier than sour cream and this new avocado dip that I'm obsessed with is fantastic. Omit or substitute depending on your own personal taste.
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!
This Page Contains Edited Images
As a general rule, I don't like to edit images. Food styling, editing, alteration, and even faking entirely is just as rampant a problem in the recipe realm. Cooking is a very visual art and you can tell when a lot of foods are cooked based on the color. So, when this is altered and you can't use the coloration as a gauge, it makes it quite difficult to follow some recipes. I have an entire article about Food Styling and Unrealistic Expectations of Recipes. My place has very warm lighting, though. So, sometimes my camera overcompensates and ends up with an unnatural hues. I've adjusted the hues, levels, and/or cropped the following images:
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