Saturday, June 2, 2012

California Burrito Grande

I was missing the California Burrito Grande from Boca Grande in Cambridge, MA.

I've been sprouting alfalfa (and adzuki beans, fennel, and daikon radish, but more on those later,) and the California Burrito Grande seemed like the perfect showcase for alfalfa sprouts.  I made this for my mom last weekend and she enjoyed it too.  The avocados* came from SoCal Avocados.  I saw an ad on facebook a few months ago and now I get 20 perfect avocados delivered every month.


California Burrito Grande
1 tortilla (officially flour, but corn works, too)
1/4 to 1/2 avocado cut into chunks (or guacamole)
2-4 TBS Salsa or tomatoes
Handfull of Sprouts

Warm the tortilla**, top with avocado, salsa, and sprouts, then wrap up and enjoy.  I like to add jalapeno hot sauce and a little lime juice, too.  You can also add some chipotle or ancho chili powder on the avocado for an extra kick.

Don't add warm beans and rice, though.  Have them on the side if you want them.  At Boca Grande they normally come on a burrito so they would always ask and one time I mistakenly said yes.  It's a totally different burrito and you loose the freshness of the sprouts.  I'm not knocking a good rice & bean burrito, it's just not the same thing.


*Did you know you can freeze avocados?  Just ripen, then split and take out the pit.  Scoop out the entire half and place it in a freezer bag.  Just thaw and mash into guacamole or don't even bother thawing them and add half to a smoothie. Yum.

**Here's how I normally warm a tortilla:  Wet the tortilla under running water and shake off the excess.  It shouldn't be drowning, just dampened.  The idea is to quickly steam it.  Put it in a toaster oven on high heat for about 2 minutes.  Check it and it should be warm and still pliable.  Adjust time or heat to your liking.
Leaving it for too long on too high heat is a definite fire hazard because it will likely puff up and hit the heating elements.  If you're making a whole bunch, you can wrap them in foil and stick in the oven.  Most packages have instructions for warming.  I don't recommend a microwave unless that's all you got, but wet 2 paper towels and put the tortilla between them and nuke for 30-45 seconds.

5 comments:

JL Goes Vegan said...

This looks fantastic! I had no idea you could freeze avocado. Thanks for the tip!

glutenfreehappytummy.com said...

ooh yum! i'm making burritos for dinner tonight! this is making me hungry! thanks for sharing!

Janet said...

Sprouts in a burrito?! I'm going to have to try that, it sounds delish.

East Village Vegan said...

Ooohh. Would love to get your sprouting recipe.

jessy said...

i haven't started sprouts in forever - totally need to get back into it. never did i think to 1. add sprouts to an awesome burrito or 2. freeze avocado. you are too awesome, Jennifer!