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20Aug

I promise I’m not going to make a habit of posting recipes, but this one was just too easy. It’s a bit of a non-recipe, since I’m not going through all the steps, but I loved the result I got from leftovers.

The story is that I had leftovers components after making quesadillas. I had been thinking about making burritos and looked up some recipes. All of a sudden it occured to me that I had some leftover chili. So, this is the “recipe”:

Easy Chili Burritos

Makes 1

Dairy-free, egg-free, nut-free, peanut-free, shellfish-free and fish-free

Can be soy-free, gluten-free, vegan

Ingredients:

Your favourite chili recipe

Tortilla shells (small- or medium-sized)

Daiya Cheese-style Shreds (Mozzarella, Cheddar or Pepper Jack)

Fresh coriander (optional, but highly recommended)

La Bomba or your favourite hot sauce (optional)

Your favourite salsa

Baking sheet

Aluminum foil

1. Turn the oven to 350 F. I don’t preheat for this. By the time you assemble one burrito, the oven is probably hot enough.

2. Place a medium-sized piece of aluminum foil on your baking sheet. It should be large enough to totally wrap one folded burrito.

3. Place one tortilla shell on the aluminum foil, in the centre.

4. Place a good teaspoon (or two) of La Bomba or your favourite hot sauce on the tortilla. Make sure to keep it mostly central. The amount you use totally depends on how hot you want it.

5. Spoon a couple tablespoons of your favourite chili onto the centre of your tortilla. Don’t overfill.

6. Lay a few coriander leaves on top of the chili. If you love coriander, 5-7 or more will do.

7. Sprinkle your choice of Daiya Cheese-style Shreds on top.

8. Wrap your tortilla. Fold over the bottom and the top and while holding those down, fold over the sides so they overlap the bottom and top and you end up with a wrap.

9. Holding that closed, wrap the sides and then the top and bottom of the aluminum foil around your burrito. This keeps it nice and tight and you’ll end up with a sealed burrito when you’re done

10. Turn over the burrito package so the seam side of the burrito is down.

11. Pop in the oven for 10 minutes.

12. If you like a nice brown top, turn on the broiler (don’t worry about pre-heating), unwrap the foil so the top is exposed and bake for another 2-3 minutes. Watch carefully. You can also sprinkle a little extra Daiya and get a bubbly, cheesy topping.

13. Serve with your favourite (warmed) salsa and a side salad.

C’est tout. Enjoy! If you’re a singleton like me, this is an easy, yummy and not entirely unhealthy dinner for any night of the week.

  

2 Responses to Easy, Allergy-friendly Chili Burritos

  1. Kate

    These sound yummy – thank you for posting. Will give them a try!

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