Monday, August 29, 2011

Veggie Burritos w/ Sauteed Cream Cheese & Avocado Spread

2 (8-oz) containers cream cheese
1 avocado
1 Tbsp fresh, chopped oregano
(or 1 tsp dried oregano)
1/2 tsp cumin
1/4 tsp salt
dash paprika
*1-2 Tbsp teff

*Teff is an itty-bitty grain (introduced to me by Elise) that I love to throw in anything & everything. It's borderline tasteless, but uncooked, it adds a cool little crunch to stuff.

-In a nonstick skillet, add cream cheese. Saute over med-high heat. (Be careful - when the cream cheese gets hot, it splatters.) The melting cheese will get runny at first. Let the cheese turn brown where it's in contact with the skillet, but don't let it burn. Fold over the browned cheese w/ a silicone/rubber spatula so that a new layer of cheese is in contact w/ the hot skillet. Continue to let brown then fold, brown then fold, until the cheese starts to hold to itself and not be runny anymore (almost ball-like). Put cream cheese mixture in a small serving bowl.
-Dice a good avocado and add it to your cream cheese. Using a spoon or fork, mix alvocado and cream cheese, leaving a few bits or pieces of avocado. Add the rest of the ingredients and stir. (Note: I added some lime juice, thinking it might taste good and keep the avocado from browning - a dash was ok, but 2 dashes wasn't. If you want to add it, add just enough so that you CAN'T taste it.)

tortillas (my favorite premade ones are Don Julio)
1 container salsa (I had pineapple peach - the sweet spicy paired nicely with the other flavors)
1 can black beans (my favorite is La Costena)
1 red bell pepper, sliced or diced
1 tomato, diced
cilantro, chopped

-Warm black beans in saucepot. Next, assemble burrito by spreading cream cheese/avocado mixture in tortilla, topping with warm beans. Layer on salsa, etc, and fold burrito. Enjoy!

p.s. You might think that sauteeing the cream cheese is an unnecessary step, but I promise it adds great flavor. And I'm learning that one of the secrets to good cooking is "layers of flavor" - which means using multiple cooking techniques for one thing (like when restaurants quickly grill the steak and then finish cooking it in the oven) as well as seasoning things every step of the way. Sauteeing the cream cheese adds another layer of flavor. And oh is it yummy.

p.p.s. I used to never buy salsa (never made it either) because I could never use it all up before it went bad! UNTIL someone clued me in (my mom, I think - smart woman) that I could freeze whatever I don't use. And I freeze it in amounts that I'll use in recipes, etc. Yay!


Anonymous said...

This sounds really good. I love avacado in just about everything. I

Baby Sister said...

Hmmmm...sounds nummy!! I'll have to try these one day. ;)