Quite a while back now, I introduced you to my friend Susan and Susan’s Spectacular Spelt Carrot Cake. I assume by now that you’ve made this incredible cake at least once. So, I thought it was time for another of Susan’s stellar recipes, and this one is on-point to showcase two of my favorite Blogger Box items: Red Duck Taco Sauce and Angelic Bakehouse 7 Sprouted Grains Wraps.
Since Susan’s burritos are vegetarian, I thought I’d humor Donald by fixing some chicken for him to stuff in his. But plain chicken would be boring, so I shredded some cooked and deboned chicken thighs, which have a nice mix of light and dark meat, and heated them with ready-to-use Red Duck Taco Sauce. Just right.
Then I substituted traditional burrito shells for these healthy and delicious Angelic Bakehouse Wraps—very tasty!
But what makes these little pouches of veggies off-the-charts delicious is one extra step—grilling. Now it takes some care and attention and a well-oiled grill rack. But you can do it. Be brave.
- Two cups precooked or canned black beans (I always go for from-scratch beans, soaking them overnight and cooking them gently in a generous amount of salted water until they are tender but not mushy. You can do this ahead by a day, so why not? You’ll never miss the toxic BPA in those cans!)
- One-quarter cup olive oil
- Juice from half a lime
- Sea salt and freshly ground black pepper to taste
- One cup fresh sweet corn kernals, cut from two large or three medium ears (You could substitute one cup frozen corn kernels here—go for organic.)
- One medium ripe red tomato, chopped (My favorite is Heirloom Cherokee Purple.)
- One-quarter cup diced onion—red or white, either works
- One-quarter cup fresh cilantro, chopped
- One-half to three-quarters cup shredded Monterey Jack Cheese or Pepper Jack Cheese
- One cup shredded cooked chicken meat, warmed in Red Duck Taco Sauce (comes mild, medium and spicy. Mild was what came in the Blogger Box, so that’s what we used. Given a choice, I think Don would be all over the spicy variety.)
- Four premade Angelic Bakehouse Wraps (I used Sprouted 7 Whole Grains variety, which came in my Blogger Box.)
- Wisk the olive oil, lime juice and salt and pepper in a large bowl. Add the black beans, corn kernels, tomato, onion and cilantro. Toss well and refrigerate for at least one hour and up to eight hours.
- When you are ready to grill, warm your cooked, shredded chicken meat in a small pan so that you are sure it is heated through, given that grill time is pretty quick. If you are going completely vegetarian, skip this part, but you can use a little Red Duck Taco Sauce to top your vegetarian burritos.
- Take the vegetable mixture out of the frig and stir in the shredded cheese. I find this helps the cheese get all through your burrito, not just on the top.
- Carefully mound about one-half cup of the vegetable-cheese mixture in the center of each of the four Angelic Bakehouse Wraps. If you are using the chicken, put a few tablespoons on the vegetable mixture and fold over—in taco fashion.
- This is tricky, but using some sturdy, soft-tip tongs, place your filled wraps on a well-oiled grill that is set at about medium heat—we smeared our grate with coconut oil that that worked pretty well. Give this about three minutes and then (gulp) flip it to the other side. This action will be easier if you get a large spatula to assist with the flip by holding the wrap on the open end with the tongs and scooting the spatula underneath the taco from the closed end and then flipping it over. Grill about one more minute.
- Serve immediately. Wonderful with a fresh green salad.
Note that the prep time includes one hour for chilling the salad mix, but you can do this farther ahead, if that works better for meal planning.
These are best right off the grill, so have everything else set to go. That would include chilling the Margaritas!
We really thought these two products performed exceedingly well and helped to take Susan’s burritos from good to great. There’s still plenty of grill time left this fall, so strike that match!