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.


Easy Garden Fresh Salsa

It seems like forever since I wrote a blog post. Probably because it has been. But I promise I haven’t been ignoring writing for no reason. I have been in the garden pulling weeds, making sure everything was growing, or trying to figure out what to do with 50 pounds of cucumbers. Literally 50 pounds of cucumbers. But I didn’t start writing this post so I could rant about cucumbers. I wanted to write today because our tomatoes are finally starting to ripen and I’m super excited about it. 

I already made a list of all the things I plan to make with them, but I since I haven’t blogged in a while I figured I’d start with something simple. Today I wanted to share with everyone a recipe for a simple garden fresh salsa.
Easy Garden Fresh Salsa by Cooks My Books

In the past, I’ve mentioned that I’m a little obsessed with vegetables in unusual colors. For example, last year we had a yellow tomato plant. The yellow tomatoes looked so pretty in salsa. SO, when picking out plants this spring I made sure to include a yellow lemon boy heirloom tomato plant.

Do you have to include yellow tomatoes in your salsa? Nope. It will taste just as good with any color tomato that you decide to use. The best thing about this recipe is that you can tweak it to taste however you want it. 
Easy Garden Fresh Salsa by Cooks My BooksTo get started, chop 4 to 5 cups of tomatoes. I used roma tomatoes and the yellow lemon boy tomatoes. Roma tomatoes aren’t as juicy as other tomatoes. They are usually the main ingredient in making tomato paste because of their lower moisture content. If you want a less juicy salsa, you can use all roma tomatoes.

Kitchen Tip: When you are cutting the tomatoes, try putting a towel under your cutting board. This will keep your cutting board from wiggling around, and it will hopefully soak up any excess tomato juice that drips off.

Next, chop the onion and jalapenos. I used 2 small red onions, but white or yellow will work just as well.

Did you notice that I didn’t say how many jalapenos to use? That’s because it depends on how spicy they are. And how spicy you want the salsa to be. This time, I chopped up 4 jalapenos and the salsa ended up being between mild and medium. Other times when I use 4 jalapenos the salsa is too spicy for me to eat. If you don’t like spicy at all, you can skip the jalapenos or substituting for sweet or bell peppers. 

Lastly, add the cilantro, lemon juice, salt and pepper and stir everything together. Ta da! You have salsa. Give it a try and let me know what you think in the comments or on the Cooks My Books Facebook Page.