Tuesday, August 11, 2009


Red pepper x 1
Corn x 1
Mushroom x 5 (you can use white, cremini or portobello)
Black beans x 1 can (or cook 1 cup)
Shallot x 1
Pork tenderloin x 200 g (optional)
Rice x 1 cup (I used white basmati, but it's better to use short grain rice)
Lime x 1
Cilantro x 1 bunch
Tortilla x 4
Cheese (Montray Jack or something else that you like!)
salt, pepper, smoked chipotle pepper, olive oil

Cook the rice according to the instructions. Once cooked, let it cool and then add some olive oil, chopped cilantro and half a lime juice + zest.

Chop all the vegetables. Cook in a pan (olive oil) with bell pepper and shallot in first. Season with salt, pepper and chipotle pepper. After 2 minutes, add corn and cover for 3 minutes. Add mushrooms and let cook until the corn is almost cooked. Adjust the seasoning and also add some chopped cilantro stalks and lime juice/zest and the black beans.

I also made some chipotle rubbed pork tenderloin:
rub the pork with olive oil, salt, pepper, smoked chipotle pepper. leave in the fridge for a couple of hours, take out of the fridge and leave for 10 minutes. fry the loin in medium high heat to create a nice crust (2 minutes each side), bake in the preheated 350 oven for 15 - 20 minutes (if you are cooking a full tenderloin, cook for 20 - 25 minutes). Let rest for 5 to 10 minutes.

Once everything is ready, assemble the burrito, bake in the 350 oven until the tortilla is a bit crunchy. Serve with a side of guacamole and some salad.

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