This past weekend for our Saturday night dinner event, I served build-your-own burritos, in the style of places like Chipotle and Freebirds. Basically I was craving a burrito and didn’t want to travel an hour away to get one.
Inevitably I made WAY too much food for our dwindling number of summer participants (FOUR), so that ultimately meant LEFTOVERS. Edgar and I have had some combination of our leftover dishes in practically every lunch and dinner since Sunday night, but I’m not complaining. Sure could do worse!
Normally when I go to Chipotle/Freebirds, I order a veggie burrito with cilantro-lime rice, fajita veg, corn salsa, black beans, guacamole, and queso fresco. But sometimes I like to mix things up and get it in the form of a salad! And that’s what inspired this lunch I had Monday afternoon.
- Spinach/arugula blend
- Raw kale
- Cilantro-lime brown rice
- Sauteed peppers and onions
- Barracho black beans
- Roasted Corn Salsa
- Queso Fresco
I’d add some avocado, but there weren’t any perfectly ripe ones at United that day. Sad day.
I’ll leave you with a quick recipe!
Roasted Corn Salsa
2 ears of corn
3 tsp extra virgin olive oil, divided
1 jalapeno, seeded, and diced small
1 large shallot, diced small
1 small tomato, diced small, rinsed of excess moisture and seeds
2 tbsp chopped cilantro
2 tbsp fresh lime juice
1/2 tsp sugar
1/2 tsp salt
Peel off husks and cornsilk from the corn cobs. Brush 1 tsp of olive oil on the corn cobs and roast on a grill (or on a cast iron pan on the stove set over medium-high), rotating every few minutes until evenly speckled with roasted bits of corn.
Cut corn off cobs and place in a medium bowl. Mix in the jalapeno, shallot, tomato, and cilantro.
In a separate small bowl, mix remaining 2 tsp of olive oil, lime juice, sugar, and salt. Then mix into the corn.
Serve immediately at room temp-ish, or chill.
Have you ever been to a burrito bar? What do you normally order?