Pollo Rey Fiesta Veggie Burrito Copycat

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. So when I heard that Pollo Rey would be closing in the fall of 2017, I knew that if I wanted another veggie burrito I would have to make it myself.

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.

Fiesta Veggie Burrito by Cooks My Books

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.

Fiesta Veggie Burrito by Cooks My BooksFiesta Veggie Burrito by Cooks My Books

Not to pat myself on the back, but it was just as good as the ones I used to get at Pollo Rey.

Pollo Rey Fiesta Veggie Burrito Copycat

Pollo Rey Fiesta Veggie Burrito Copycat

Ingredients

  • 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)
  • cheese
  • sour cream
  • salsa
  • guacamole or avocado chunks
  • Tortillas

Instructions

  1. 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.
  2. Meanwhile, warm your choice of beans in a small pan, and prepare your choice of rice.
  3. Warm the tortillas, either in the microwave for one minute or using a flat cast iron pan on the stovetop.
  4. Assemble your burritos by adding the above ingredients into your warm tortilla, and wrap it up. Enjoy!
https://cooksmybooks.com/2018/01/21/pollo-rey-fiesta-veggie-burrito-copycat/

Easy Crockpot Baked Beans

Have you ever been invited to a barbecue or a potluck and not known what you should take? I have many times. Luckily, many years ago my Mom helped to compile a cookbook of family recipes from her mother’s side of the family, who happen to have the last name of “Cook.” We call it the “Cook”book. There are quite a few recipes in this book that I have made over the years and taken to potlucks or parties including a cheese-ball, pumpkin cookies, and raspberry punch to name a few. But today, I’m going to share the recipe for Crock-pot Baked Beans.

If I was on top of things I would have shared this recipe before the Fourth of July so you could have used it for any barbecues you where invited to. But lately I’ve been spending most days in the garden pulling weeds, so the Fourth snuck up on me. But hopefully you will enjoy this recipe no matter when you decide to try it.

One day I’ll actually remember to take pictures before I start making something and not half way through. I’m still figuring out how to do this whole blog thing. At this point I’d already put all the beans into the crock-pot with the tomato sauce, brown sugar, maple flavoring, and liquid smoke. Then I mixed everything together.

Easy Crockpot Baked Beans from Cooks My Books

Wait, liquid wait? Yes, I did say liquid smoke. If you haven’t heard of it before, its a flavoring that adds a slightly smoky taste to the recipe. It comes in different smoke flavors, but for this recipe I used the hickory (cause honestly I thought that was the only way it came until I looked online). I found it at the grocery store by the BBQ sauce. Or if you can’t find it at a local store, you can get it on Amazon here.

Next, I added the chopped onion and hamburger meat to a frying pan over medium heat. To season the meat, I added salt, black pepper, and garlic powder. You can season the hamburger however you like. If you don’t have an onion on hand you could add onion powder.

As you can see from the picture, the hamburger I used was super fatty. I would definitely recommend draining the fat before you add the hamburger to the crock-pot.

 

Next, I cut the package of turkey bacon into pieces and cooked it in the same frying pan that I used for the hamburger.

When the turkey bacon was done, I drained the fat away (there wasn’t much), and added it to the crock-pot as well. This is what it looked like when everything was all mixed up.

Yummy right? All that’s left to do is turn the crock-pot on low, cover, and let it bubble up for about 4 hours.

This is how it looked when it was ready to eat.

Another thing I need work on is taking a picture when I put it on a plate. Which I forgot to do the day I made it because I was so excited to eat it. Oops. But you can always make it for yourself and see how it looks on your own plate. Enjoy!

Easy Crockpot Baked Beans

Category: Side Dish

Easy Crockpot Baked Beans

Ingredients

  • 1/2 medium onion (about 1 cup)
  • 1 pound ground beef
  • 1 package turkey bacon
  • 2 32 oz cans vegetarian baked beans
  • 1 16 ounce can of kidney beans, drained and rinsed
  • 1 16 ounce can of black beans, drained and rinsed
  • 1 16 ounce can of white beans, drained and rinsed
  • 1 8 ounce can of tomato sauce
  • 2 tablespoons packed brown sugar
  • 1 teaspoon liquid smoke
  • 1/2 teaspoon maple flavoring

Instructions

  1. Add onions and ground beef to a medium skillet. Season to taste and cook until onions are tender and the meat has browned. Drain away the fat and transfer to crock-pot.
  2. Cook the turkey bacon in the same skillet until warm and starting to brown, drain if needed, then transfer to crock-pot.
  3. Stir in the beans, tomato sauce, brown sugar, liquid smoke, and maple flavoring.
  4. Cover and cook on low for about 4 hours. Stir before serving.
https://cooksmybooks.com/2017/07/14/easy-crockpot-baked-beans/