Viva la Mexico
After-work kitchen: summery burrito salad in just 30 minutes
A different kind of burrito: in the form of a crunchy salad, the Mexican classic tastes at least as good as the original.
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The Mexican classic with a difference: This aromatic burrito salad is quick to prepare, consists of plenty of fresh ingredients and is damn delicious. The recipe.
The burrito is considered a masterpiece of Mexican cuisine. The filled tortilla roll has been prepared from corn flour and traditionally filled with vegetables, meat and beans since the 19th century. This makes the traditional dish aromatic, fresh and crunchy at the same time, quickly prepared and ideal for using up leftovers.
Why the burrito is a donkey
The burrito is at least as versatile and convincing in its salad version. Throw them all Ingredients of the original in a bowl – i.e. everything that actually belongs in the filling – and enrich it with crisp lettuce, rice and/or tortilla chips. Especially in summer, the bowl variant is a great alternative to prepare a nutritious, yet light meal. Fresh tomatoes, kidney beans, shredded chicken, fine strips of steak or minced meat and, of course, guacamole, salsa and sour cream make their way into the salad. Also delicious: Cheddar or Asadero cheese, lime juice and chilies and/or coriander. Last but not least, rice or tortilla chips – preferably made from corn flour, as is traditionally eaten in Mexico – serve as a filling side dish.
By the way, translated “burrito” means “little donkey”. The reason for this is probably the folded ends of the burrito, which are reminiscent of the ears of a donkey. However, some people claim that the dish is called “little donkey” because the rolled flat cakes are reminiscent of the luggage rolls that were transported on donkeys long ago. From luggage rolls to dog-ears, there are plenty of reasons for burritos, as well as this quick-to-prepare burrito salad. Bon appetit.
Flavorful burrito salad recipe in just 30 minutes
Ingredients for 2 people
- 100 g basmati rice, dry weight or 2 corn tortillas
- 2 cloves of garlic
- 1 can of kidney beans (240g drained weight)
- 1 can corn (120g drained weight)
- 1 red onion
- 1 red pointed pepper
- 2 large tomatoes, aromatic or 250g cherry tomatoes
- 1 romaine lettuce heart
- 1 to 2 chili peppers
- 1/3 bunch coriander, fresh (if you don’t like coriander, use fresh parsley)
- Juice of an organic lime
- 1 ripe avocado
- 1/2 tsp cumin
- Salt pepper
- ½ tsp paprika powder
- ½ tsp ground cumin
- 1 cup sour cream (200ml)
- 250g chicken breast fillets
- Rapeseed oil, cold-pressed
- 2 handfuls of cheddar, grated
preparation
- Rinse the basmati rice thoroughly with cold, clear water. Prepare according to pack instructions.
- If you don’t have much time, take two tortillas, place them on top of each other and cut them into small triangles. Place on a baking sheet lined with parchment paper. Mix a marinade from 3 tablespoons of rapeseed oil, some paprika and garlic powder and spread it over the tortilla pieces. Bake in the oven at 200 degrees top/bottom heat for about 10 minutes. Turn halfway through the baking time.
- Drain, wash and drain kidney beans and corn.
- Peel onion and garlic and chop finely. Wash the peppers and tomatoes and cut into bite-sized pieces. Cut lettuce, wash and drain. Halve the avocado, deseed, remove the flesh and cut into pieces. Cut the chili into fine rings. Wash the coriander, shake dry and pluck.
- Put all the vegetables and legumes in a bowl with the onion, half the garlic, coriander, some oil, cumin, salt and pepper and mix. set aside.
- Mix the sour cream with the other half of the garlic.
- Dab the chicken breast fillets dry, cut into strips, mix in a bowl with a little rapeseed oil, salt, pepper and paprika powder. Sear in a pan over medium-high heat for about six minutes.
- Once the rice is done, fluff it up and place it in two large plates. Then add the vegetable mixture to the rice, just like the fried chicken strips. Add the cheddar and sour cream. Garnish with lime juice and coriander.
- If you have prepared tortilla chips, put them on the bowl at the end.
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