Last week when my family and I were getting ready to drive back to Maine from New York City, we were looking for a quick and fairly healthy plant-based meal for lunch. While I was packing, my husband Tom said, "Why don't I just go over to Chipolte and grab some vegan burritos? I've heard that they have brown rice."
He brought back these gigantic burritos to which I quickly replied, "I'll never be able to eat that whole thing, does anyone want to split it? Neither my husband, nor my son, Francis, were interested in splitting anything so I decided I'd eat half and save the rest for later.
It was absolutely delicious beyond my expectations! I had to hold the Titantic burrito with two hands because it was filled full with black beans, brown rice, chopped tomatoes, shredded lettuce and sauteed peppers and onions. Large as it was, it was light, airy and deliciously satisfying.
In fact, I was pleasantly surprised and delighted to be eating this sandwich of sorts. It reminded me of the Italian sandwiches of my youth that were sold at every mom and pop corner store, in Maine, a sandwich filled with meat, cheese and sliced vegetables, including tomatoes, peppers and shredded lettuce. But, instead of the greasy ham and who-knows-what-kind-of cheese, this burrito was filled with melt-in-your-mouth black beans and nutritious brown rice. The lettuce, chopped tomatoes, peppers and onions were what transported me back to the "eating an Italian sandwich feeling." I easily ate the whole thing!
On our drive back I was pondering a conversation that I'd had a few days before with my friend and Portland Press Herald "Natural Foodie," Avery Yale Kamila. She had interviewed me for her recent article, "Go Ahead, Make The Change." During the interview we talked about how to inspire the average person who is working, has limited time, cooking skills and money to make better eating choices. I believe it's easy-to-prepare healthy food.
I thought of that burrito because it can be made at home economically with canned beans, leftover brown rice or even minute brown rice from a box (less economical, but good for starters). Everyone can shred lettuce and chop tomatoes (or, better yet, open a jar of tomato salsa) and slice and saute onions and peppers (or omit them). The ingredients can be easily assembled and wrapped individually to eat for lunch every day.
On returning home to Maine I decided to write out this very simple recipe and to show people how to steam the tortilla and assemble this delicious plant-based sandwich of sorts (see video below). When I figured out the cost per piece, they were about a dollar twenty-five each, even with moderately priced organic ingredients (I used Whole Foods 365 brand). It can be done even cheaper if non-organics are used. The bottom line is that either way, they are real whole plant-based foods, high in fiber, nutrient dense with life giving nutrients!
Last Friday I decided to take this Beloved Burrito recipe to the air on my monthly Good Day Maine segment. Steaming the tortilla didn't show up as well in as I was hoping, but I explain how to steam and wrap them in the recipe below.
Beloved Burritos!
Ingredients:
1 cans black beans, drained & warmed (I use lower sodium brands.)
1 cup brown rice, uncooked (Cook it per ingredients on package. Quick brands are OK, too, like Uncle Ben's Minute Brown Rice.)
10 mild green chilies, sliced (1 small can of pre-sliced chilies will be quicker.)
4 large leafs of romaine lettuce, sliced thinly
1 jar tomato salsa
1 package of 8 whole grain tortillas, (I like Maria & Ricardo's brand or a brand without saturated and trans fats.)
For wheat- & gluten-free tortilla review see here.
Steam tortillas one at a time for 1-2 minutes over a pot of boiling water with steam basket on top. To do this used a double boiler with steamer insert.
Fill pan 1/3 full with water. Turn heat to high, turn to medium high when water boils. Put steamer pan over pot and add the first tortilla. Leave on for about one minute or until soft, but not soggy. Remove with tongs and put onto flat surface like a cutting board or counter top.
Spoon on a layer of each of the following nutritious ingredients: brown rice, black beans, shredded lettuce, green chilies and spoon on some salsa. Roll the tortilla up while carefully turning in sides. Don't get discouraged if the first few are messy. After you do a few, you'll get the hang of it!
These can be served immediately or wrapped in foil and frozen to use as needed.
Serves 8.
Would you consider adding this one simple recipe to your lunch options this year? Would this be easy or difficult for you? If difficult, how could it be made easier? Do you make burritos? What are your creative variations? Please share them right here in my Huffington Post comments section.
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I can read all the macrobiotic cook books, however when real life (working 8 hours a day, taking care of other people, and simple travels) meets meal time it nice to hear what other healthy people choose to eat.
Thanks again,
Lisa Layden
Thanks for saying! I have to say that this is not the norm fo me, but I do agree that we have to be real and share what we would choose in certain occasions.
Yes, I was on a macrobiotic diet quite and followed diligently for years because I had cancer and I was trying to make my body as inhospitably to the cancer as possible. I still don't eat out that often, but I do occasionally. So far as I've seen Chipotle is about the only real fast food I'd even consider and once there I'd really direct them to what I wanted, you do have a choice (it assembly line style).
Could Chipotle do better? Of course, they could offer brown rice without oil in it, yes, their rice has oil. Maybe offer an oil-free version. All in all if you order the brown rice, black beans or pinto beans, salsa, onions & peppers, guacamole (you have to TELL them you only want 2 tbsp., and not 2 cups!), or skip the guacamole if you don't want the calories, you still get about the best quality fast food.
Lastly if you just make them yourself on a weekend and freeze them you can control all of the above factors.
I appreciate your comment, Lisa.
Anyway, Meg not only tried them but made up a recipe for us (included) with a demo video as well!
How to eat healthy and have it taste so good that that is all that comes to mind - healthy or not!
Yes, they have brown rice. As I mentioned above, it does contain soybean oil, but it was a great fast food that met the occasion! Would I do it every day? Personally, I'd make my own, but I do applaud their efforts because they are better than what else is offered today in America. Someone that eats fast food all the time would benefit immensely to switching to the Chipotle bean, rice, salsa, pepper & onion, lettuce version, even with a little guacamole(but be careful they want to load that on)!
Again, for me this was an occasional occurrence. I do eat out while I'm in NYC and it's usually Souen Macrobiotic Restaurant I choose amongst a handful of others.
The real point of my article is that occasionally there is better quality and vegan fast food AND these foods can be made at home for much cheaper, the burritos are easy to make and you can make them ahead. Little fiber filled torpedoes. Thank you Linda for commenting I really appreciate!
Why didn't we think to do it this way? Thanks for showing us how to steam tortillas without having to own a commercial steamer! We've always been a bit envious of the machines they use at Chipotle and never gave further thought to how we might do it at home. On a different note, what do think about using a meatless grind (meat substitute) or Tempe seasoned with Crazy Dick's "Hot" or "Smokey" Cajun Seasoning? Could it help folks make the leap to plant based eating?...Thanks Again! Rich from www.CrazyDicksCajunFoods.com
I think that a meatless grind of tempeh with Crazy Dick's spices would be a perfect springboard for someone just starting or a seasoned veteran!
Have not ordered any,but would look more into your link.thanks...Gypsy
hugs from h and little h.
if you get the gist of what I explain and try it, I bet you could quickly become proficient in wrapping them.
xo
I much prefer my own beans soaked, too. And this IS tons better than a hotdog even using canned ingredients!
Love the idea of homemade salsa, too. Yummy!
Then I can slice it up and freeze the Lasagna to eat this summer. I hate trying to cook big meals when it is hot so this way I can microwave an excellent meal without breaking a sweat. I think 20 lbs should make us thru till next fall and I will not have to endure a hot kitchen for my favorite dish.
Thanks for the steaming info which I'll use from now on.
How was the launch of Mark Hyman's new book?
The launch is tonight, I'll let you know! I think that I read we are getting a few copies of the book, I'll put your name on one if that's the case!
IIf the book is just about diabetes, I wouldn't be interested in reading. And, fortunately I don't know anyone with the disease.
Do you know Dr, Mangold and Douglas Lisle, Lisle was featured in Forks Over Knives. Their clinic is in Santa Rosa about 1/2 hour north of where I am. Douglas Lisle gives talks on Saturday mornings and I'm going with a friend next Saturday meeting another friend there who goes to Dr. Mangold. John McDougal's practice is nearby.
BTW, I haven't heard from any of the"boys" in a long time. Miss those guys, especially el cerritan. I hope he's OK.