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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Took some leftovers I had and muttered to myself, huh, burritos sound good for dinner. This is what I ended up with. Note my references to recipes that I suggest for these burritos, but you can certainly use your own favorite fillings. If tortillas could fly.... Ingredients:
2 cups saffron rice |
1 1/2 cups garbanzo beans, drained |
2 tablespoons sesame seeds, toasted |
2 cups tabbouleh salad |
1 avocado, thinly sliced |
6 whole wheat tortillas (or 6 spelt tortillas, 10-inch burrito size) |
1 small jalapeno, minced (optional) |
lemon slice |
Directions:
1. NOTE: May I suggest Saffron Rice for the saffron rice and Tabbouleh a La Paula Wolfert for the tabbouleh salad?.
2. All ingredients should be at room temperature. Drizzle lemon juice on the avocado to halt oxidation.
3. Divide the ingredients evenly between the 6 tortillas. (For spicier version, add the optional minced jalapeno or serve on the side).
4. Fold up burrito style. Serve lemon slices on the side.
5. Enjoy. Eat. May Genie of the Blue Lamp grant all your wishes!
6. Note that ingredient amounts/yield are estimated.
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