How to Boil Water: Broccoli Rice Black Bean Burrito

It's been a bit since I have done one of these. I cooked pretty much every night but truthfully I have been pretty uninspired by food and cooking lately. And to be honest I don't often feel very good after eating most things. So right now I'm working on just trying to figure out what does make me feel good and what I do like. 

Personally I have been swaying toward more vegetarian type meals because I just haven't been all that interested in meat. But the problem is my kids are definitely meat eaters and aren't always so fond of the food I have been interested in lately. We have quite the problem in our household but we are trying. 

Dinner Brought To You By: Love & Lemons Everyday Cookbook (although she also has a blog and it is definitely worth checking out!)

Here's What You Need:

--Chipotle Aioli--

1/3 cup mayonniase

2 tbsp fresh lime juice

1 garlic clove, minced

1/2 tsp maple syrup

1 tsp chipotle powder

--Quick Pico--

1 cup diced tomatoes 

1/2 cup diced white onion

1/4 cup chopped fresh cilantro

2 tbsp fresh lime juice

1 garlic clove, minced

1/2 jalapeno pepper, stemmed and diced

1/4 tsp sea salt

--Cilantro-Lime Broccoli Rice--

1 small broccoli head with stalk (8 oz)

Extra virgin olive oil, for brushing

2 scallions, diced

1 garlic clove, minced

2 tbsp chopped cilantro steams, plus 1/2 cup leaves reserved

1/4 tsp sea salt, plus more to taste

Freshly ground black pepper

1/4 tsp ground cumin, plus more to taste

1 lime, for squeezing

1 cup cooked brown rice

--For Serving--

4 large flour tortillas

1 cup cooked black beans, drained and rinsed

1 ripe avocado, pitted and diced

1/2 cup crumbled feta 

Here's What You Do:

Make the chipotle aioli: In a small bowl, mix together the mayo, lime juice, garlic, maple syrup, and chipotle powder. Chill until ready to use. 

Make the quick pico: In a small bowl, combine the tomato, onion, cilantro, lime juice, garlic, jalepeno and salt. Toss to combine and set aside. 

Make the broccoli rice: Remove any tough, woody parts from the broccoli stalks. Chop the remaining stalk and the florets into 1-inch pieces. Place into a food processor and pulse until the broccoli is broken up into tiny rice-sized pieces. This should yield about 2 cups of "riced" broccoli. Heat a nonstick skillet over medium-low heat and brush with olive oil. Add the riced broccoli, the scallions, garlic, cilantro steams, salt and a few grinds of pepper. Cook and stir for 1 minutes, until lightly warmed but still bright green. Remove the pan from the heat and stir in the cumin, a squeeze of lime juice and the brown rice. Season to taste and set aside. 

Prepare the burritos: Slightly warm the tortillas over the flame of a gas stove or in the oven wrapped in foil, so that they're pliable. Load the fillings into the center of the tortillas: the broccoli rice, black beans, avocado, if using, and the quick pico. Drizzle with the chipotle aioli and sprinkle with reserved cilantro leaves and the crumbled cheese, if using. Roll the burritos, tucking the sides in and serve. 

So I will say that first off I left out the chioptle because we don't do spicy around here. So much so that everyone was complaining about it being spicy due the garlic that was in the sauce. But whatever, it was still good. I also realized I didn't have any cilantro but I did have parsley so I used it instead. I missed the cilantro but that's just because I really like the taste of it. But it still tasted good with parsley for those who aren't cilantro eaters. 

And overall this was actually really good together. Rob ate just parts of it for leftovers the next day and not so good, not put together but together it was delicious. I did include the avocado but I forgot a picture. My wrapping job was less to desired too but overall it was a delicious burrito. Rob and I both liked it but it definitely wasn't for our kids. And it wasn't too hard to put together. There were definitely plenty of labor that went into it but it wasn't the hardest recipe I've never done by any means either. 

So if you are looking for a different kind of burrito recipe this is definitely worth a try!