“R” is for Rainbow-Ritos

Huh? Rainbow-Ritos? What are those? It’s simple and silly really: burritos filled with foods that are colorful (like a rainbow). I have issues with eating foods that aren’t colorful. Green MUST be on my plate in some form at dinnertime. I like brown foods (hello brownies!) but there is so much more devouring appeal when meals have pretty colors, right? I think it is especially important when the weather turns to (vegan) custard and mist, fog, and clouds fill our days with gloom (unless you’re goofy like me and prefer the clouds!).

This photo shows a variation on the recipe below because Tim and I snarfed up tonight’s Rainbow-Ritos too quickly for a decent photo. The above Rainbow-Rito has red pepper, tempeh, spinach, avocado, black beans, sour cream, and corn (but you can’t see any corn!).

Anyways, my recipe for Rainbow-Ritos is your new versatile buddy. You can put whatever you please inside your burrito, as long as you represent the colors of the rainbow: red, orange, yellow, green, blue, and purple. I shall disqualify your burrito if you fail to do so (but I would probably still eat it).

Rainbow-Ritos

Makes 4 servings (more or less depending on the size of your tortillas)

Ingredients:

1-2 tablespoons canola oil
1 large sweet potato, diced small
1 medium red bell pepper, sliced into thin strips
2-3 cloves garlic, minced
1 cup sweet corn (frozen is fine, just make sure to thaw it first)
2 cups cooked black beans (this is more than one can’s worth, so use less if you want)*
1 1/2 cups cooked brown rice (or grain of your choice)
1/4 teaspoon good-quality smoked salt, optional
pinch or two of red pepper flakes
Juice of 1 lime
1 cup shredded purple cabbage
1 avocado, diced
Sour cream, optional (homemade is best!)
Lime wedges for garnish (if you’re fancy)
4 (8-9″) whole grain flour tortillas (or whatever type of flour tortilla you enjoy most)

Directions:

1. In a large cast iron skillet, over medium heat, add the oil and saute the sweet potatoes until they turn slightly golden. Cover the skillet with a wok lid (if it fits) and let the potatoes steam a bit to soften them, about 8 minutes. Check to make sure they don’t burn and add a few splashes of water if they start to stick.
2. Add in bell pepper strips and saute for about 5 minutes. Stir in the garlic and corn and saute a few more minutes. Check to make sure the sweet potatoes are tender. If they aren’t, saute until they are easily pierced with a knife.
3. Add beans, rice, smoked salt, and red pepper flakes. Stir to combine everything.
4. Add in lime juice and any additional seasonings you like (cumin, cayenne, ground pepper, etc).
5. Cook the mixture until heated through and then remove the skillet from heat.
6. Grab a tortilla and spread it with sour cream (if using), place a nice portion of filling on top, and add the cabbage and avocado. Roll your tortilla up, burrito-style, and serve with lime wedges, salsa, additional sour cream, and chips!

*Just so you know, I count the black beans as the blue in my Rainbow-Rito because I can’t think of a truly blue food that would work well in a burrito. Ideas?

Also, I could see some sauteed marinated soy curls, tofu, tempeh, or seitan working well in these too! Fill ‘er up!!