The other day I made Wild Rice w/ Sweet Potatoes, Yellow Onions & Lime. I don't ordinarily cook with wild rice that much. It's absolutely one of my favorites, though! It's an incredibly flavorful rice with a fun pop of color. Not that many foods are naturally black (or dark purple). I'm rather partial to my rice actually tasting like rice. I feel like white rice is too often used as a bland filler. So, I get excited every time that I can find it at a good price. Hence the Wild Rice Burrito, today.
Wild rice might not be the most typical of ingredients. Rice, sure. Although wild rice is a little bit more of a rarity. That having been said, avocados are also the star of this burrito. And likely something that most burrito consumers are used to having around. They might have been hijacked as a "hipster" food, but I'm a huge fan of avocados. I eat them all summer long. I even a handful of them growing on my porch. They're incredibly versatile and one of my favorite foods to toss into any dish. Burritos are one of my go-tos. Either freshly chopped and tossed inside or in an avocado dip dolloped on top with hot sauce.
This Avocados Burrito consists of wild rice with sweet potatoes, garlic, yellow onions, lime juice, freshly sliced avocados, Greek yogurt, and hot sauce. Burritos are a great way to utilize leftovers and whatever you have in your pantry at the time.
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.
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. Omit or substitute depending on your own personal taste.
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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