Hello, it’s me again.
In case you forgot how we got here, let me recap.
This recipe started off the whole works AND impressed your date/friends/mom/cat.
Then, in an effort to reduce food waste, and because who doesn’t love a little chili, you turned that recipe in to this.
Finally, today, you have a little bit of that chili left and, because you’ve come all this way and you can’t stop now, you are going to lovingly wrap it in the homemade tortillas from yesterday (or store-bought, no judgment here!), do a little chili costume change- presto-chango- it’s a burrito!
Three recipes out of one bit pot o’ pasta sauce. Not too shabby, am I right?
If you don’t know how to fold a burrito (and if not, why don’t you? There is no excuse to have burrito wrapping skills!) check out this handy tutorial.
- 4 flour tortillas
- Leftover chili
- Leftover rice
- Any vegetables you might like (sautéed onions, peppers, etc)
- ½ cup vegan sour cream
- Zest of one lime
- a few sprigs of Cilantro (coriander for my UK lovelies)
- ½ cup Salsa
- Mix sour cream, zest of one lime and cilantro (coriander) together. Let sit while preparing rest of ingredients.
- Heat tortilla up in frying pan or in microwave to make pliable.
- Spoon rice, chill and any other fillings you might like over top of rice
- Roll burrito up
- Serve with cilantro sour cream and salsa.
Ben’s Verdict (aka A MeatEater Responds):
Anything wrapped in these cumulo/cirrusy/bosomy little pillows of loveliness would be fantastic, but what really made this dish for me was the ‘sauce’. It wasn’t claggy mayonnaise, it wasn’t vinegary sour cream, it was fresh and zingy, lifting the whole dish up to a new level of heavenliness. Like a lime rainbow shooting up through the clouds.