When I was working as an auditor, I would eat out quite a bit. Mostly because I was really bad at remembering to pack my lunch. But it was also because my downtown Boise office was within walking distance of TONS of great restaurants. On any given day of the week, I could eat whatever my little heart desired, from bagels to sushi and everything in between. But when I got pregnant, there was one thing that I wanted more than anything else – a burrito.
Luckily for me, there were multiple burrito options that I could choose from depending on what kind of burrito I wanted. If I wanted sweet pork, I would walk to Costa Vida. If I wanted chicken, I would make the short drive to Parilla in Hyde Park. On the days I wanted a veggie burrito, I would head to Pollo Rey.
I had never had a veggie burrito before I went to Pollo Rey. One day, some of my co-workers were going so I decided to tag along. I remember staring up at the menu and trying to decide what to get, when one of the ladies I was with ordered a fiesta veggie burrito. Shortly after it was my turn, so I panicked and ordered the same thing.
I’m not sure what I was expecting, but I remember being surprised when I took my first bite of the burrito. It was was heaven on a flour tortilla. After that day, whenever I would go to Pollo Rey I would order the Fiesta Veggie Burrito.
In the summer of 2017 I heard horrible news. Pollo Rey would be closing the coming fall. I knew I had to go have one last burrito. So I packed my little boy in the car and we met some friends downtown for lunch. As we were eating, I paid special attention to what was in the burrito. I knew that from then on if I wanted a veggie burrito I would have to make it myself. Here is what I came up with.
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The first thing I did was chop the vegetables. I used a mandolin for the zucchini and summer squash so they’d have a more uniform size, and the remaining vegetables I chopped by hand, except for the carrot because I bought a bag of shredded carrots at the store. Then I threw them in a big pan with a lid along with some butter, salt, black pepper, and garlic powder. I covered the vegetables and let them cook, stirring occasionally until they were tender.
Meanwhile, I opened a can of black beans and put them in a separate pan to warm up. I also made some Cilantro Lime Rice to include in the burrito. If you prefer Mexican Rice then you can make that instead.
When everything was ready, I warmed up some flour tortillas on our cast iron griddle. When the tortilla was ready, I added the rice beans, cheese, vegetable mix, sour cream, salsa, and avocado into the tortilla and wrapped it up.
Not to pat myself on the back, but it was just as good as the ones I used to get at Pollo Rey.
- 2 tablespoons butter
- 1 medium zucchini, chopped
- 1 medium yellow summer squash, chopped
- 1 cups carrots, chopped or shredded
- 1 onion, chopped
- 1 or 2 bell peppers, shopped
- 8 ounces of mushrooms, chopped
- salt and pepper
- garlic powder
- 15 ounce can of beans of your choice
- Prepared rice of your choice (either cilantro lime or Mexican rice)
- sour cream
- guacamole or avocado chunks
- Place butter and vegetables in a large pan with lid over medium heat. Season with salt, pepper, and garlic powder. Cover and let cook until vegetables are tender, stirring occasionally.
- Meanwhile, warm your choice of beans in a small pan, and prepare your choice of rice.
- Warm the tortillas, either in the microwave for one minute or using a flat cast iron pan on the stovetop.
- Assemble your burritos by adding the above ingredients into your warm tortilla, and wrap it up. Enjoy!