This recipe was inspired by a burrito Ashley and I loved at a restaurant called Hugo’s in Sherman Oaks. This dish is great when you are craving a filling burrito but want something a little healthier. This recipe makes 4 substantial burritos plus extra filling.
Here’s what you will need:
1.5 cups cooked brown basmati rice (or just regular brown rice, or your other favorite rice)
2 tablespoons olive oil
1 red onion, chopped
5 cloves garlic, chopped
salt and pepper
1 tablespoon zaatar (or dried oregano)
1 tablespoon garlic powder
1 package mushrooms, sliced
1 shot tequila (optional)
juice from one lime (optional)
1 package cooked lentils from Trader Joes (or 2 cups cooked lentils, either homemade or canned)
1 package fresh baby spinach (about 8 oz.)
1.5 cups shredded mozzarella (you can buy pre-shredded or grate yourself, but note the cheese melts better if you grate yourself; if you want to make this recipe vegan, just omit the cheese or replace with your favorite non-dairy cheese like Daiya)
1 cup fresh arugula
4 large flour tortillas
1 can green enchilada sauce (I like Old El Paso)
guacamole, cilantro, or sour cream as garnish (optional)
Here’s what you do:
1. Cook the rice according to directions and keep warm.
2. Heat the olive oil in a pan and cook the onion and garlic with the salt, pepper, zaatar and garlic powder over medium-high heat until softened, about 5 minutes. Add the mushrooms and cook for another couple of minutes. Add the shot of tequila and lime juice and allow to cook a few minutes longer until mushrooms soften and shrink down.
5. Assembling the burritos: Turn the broiler on in your oven, or turn the oven to very high heat. Then, assemble the burritos. Warm the tortillas quickly in the microwave or oven (or just bring to room temperature before assembling). Place a tortilla on a flat surface, put in about 1/4 cup rice, 1/2 lentil mixture, a small handful of shredded cheese and a small handful of fresh arugula. Fold up the burrito (I liked this You Tube video for instructions on folding) and then place seam side down in a greased baking pan. Repeat for the other three burritos.
6. When all burritos are in the pan, spoon a generous amount of the green enchilada sauce over the top and sprinkle with more mozzarella cheese. Place in the broiler for about 4 minutes until the cheese is hot and bubbly.