Of course, I was told about it from an Indian point of view. Imagine this, friends told me, rice and dal wrapped inside a roti! What could be better! The ‘dal’ in question was refried beans and the ‘roti’ was a tortilla. My friends were talking about the Mission Burrito (=’little donkey’), a fat wrap invented in San Francisco from Mexican ingredients, a cheap and healthful all-in-one meal.
The Mission Burrito is meant to be customized. You stand at the counter while your food server moves through an assembly line with a tortilla laid flat in front of her. You can choose or decline each ingredient. Rice is in. You choose your meat, or none. You choose your beans. I quickly learned that I preferred black beans to refried or whole pinto beans. Shredded iceberg lettuce and cheese are usually turned down by me, but are a yes for most.
Then, if you didn’t forget to use the keyword ‘super’ you get the big payoff. The supremacy of the super burrito lies in having all kinds of blandishments added to it — salsa, guacamole, sour cream, hot sauces, heaps of onion and cilantro. For a recent immigrant from India (me, then) — the word ‘super’ meant ‘chutneys’. Fantastic. Then the tortilla is folded into a roll, tucked in at each end, and wrapped in double layers of foil. It can be eaten on the go, with no forks, plates, even napkins around.
People know Silicon Valley for its technical innovations, but its burrito innovations are not far behind. Some places are famous for offering beef brain and beef tongue in the choice of meats. Some offer vegetables grilled on the spot. Many have adopted whole-wheat, spinach or tomato tortillas. One of my favorite taquerías offers cooked cactus (nopales) upon request. A ‘naked’ burrito is served in a bowl, without a tortilla wrapped around it. A ‘baby’ burrito is a smaller sized tortilla, suitable for lunch for a smaller-sized person.
Whole-wheat vegan superbaby burrito
For the tortilla I just made an Indian-style whole-wheat roti/chapati that added a nice wheaty complexity to each bite. They were smaller than the regular tortilla size, making this a ‘baby’ burrito. I bought dry black beans and soaked them overnight, then pressure-cooked them for 15 minutes to have the most luscious, earthy, non-metallic tasting black beans ever. The rice was cooked using the liquid drained from the tomatoes. The hot sauce came from this recipe for Mexican hot sauce. For the guacamole I used a nice large Californian Hass avocado. Cilantro and Fresno chilies from my garden. A mix of green zebra and early-girl tomatoes for the salsa. I made it vegan but my husband added some cheddar cheese. You could add sour cream or thick homemade yogurt, whisked.
Yes, it certainly had some Indian flavors….
- 1/4 dry black beans
- 1/4 teaspoon salt or to taste
Soak the black beans over night or for about 6 hours. If you are short on time, soak them in near-boiling water for an hour. Drain and pressure-cook for 15 minutes with 1/2 cup water. Add the salt after it is done cooking.
- 4 small tomatoes or 2 medium
- 1 tablespoon finely chopped onion
- 1 tablespoon finely chopped hot green chili
- 1 tablespoon finely minced cilantro
- Lime juice from half a lime
- Salt to taste
Dice the tomatoes and place them in a strainer with some salt mixed in, and allow to drain for half an hour or so. Collect the drained liquid in a bowl, this will be used later for the rice to add a subtle tomato-ness. Meanwhile finely chopped the onion, chili and cilantro. Once the tomatoes seem to be done draining liquid, mix it in with the onion, chili and cilantro. Add lime juice, mix, taste, and adjust for salt.
- One large avocado
- 1 large garlic clove, minced
- 1 tablespoon cilantro, minced
- 1 tablespoon minced chili
- Juice of half a lime
- Salt to taste
Finely mince the garlic, add some salt to it and leave it mixed with salt for about 10 minutes. In this much time it will have turned pasty and ‘cooked’ a little. Cube the avocado flesh, mix it all together with lime juice. You can mash the avocado if you like but I like to leave little chunks.
- 1/3 cup rice
- 2/3 cup water including the liquid drained from tomato
- 1/4 onion, minced
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin powder
- 1/2 tablespoon oil
- Salt to taste
Heat the oil in a thick-bottomed pot. When it shimmers put in the minced onion, the cumin and paprika. Let them cook a few minutes on medium heat. Now in goes the rice. Stir to coat with oil. Next put in the water (including tomato liquid) and salt. Cover, bring to a boil, then simmer for 7 minutes. Turn off the flame and let it rest, covered, for a few minutes before opening the lid.
Assembling the burrito
- 1 whole-wheat chapati/roti/tortilla
- Some cheddar cheese, cubed (leave it out if you want it vegan)
- Some rice
- Some black beans
- Some guacamole
- Some salsa verde
- Some hot sauce
I’ve left the amounts vague because you can customize each the way you want to. Layer the ingredients onto the roti laid out flat. Don’t overstuff it if you want a nice roll that you can bind securely. Fold in the two lateral edges to hold the fillings in place, then roll up the entire burrito starting at the bottom. Enjoy.