Cilantrito (Cilantro burrito)

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Recipe submitted by Mike Schechter Mike_Schechter@isr.syr.edu

Cilantrito (Cilantro burrito)

Ingredients (use vegan versions):

1/2 lb dry black bean
1/2 lb dry pinto beans
1/2 lb dry kidney beans
1T habanero sauce (I use Melindas XXX, which is carrot/habenaro)
2T Sambal Oelek (red pepper paste)
1T cumin
1T lemon juice

Directions:

Soak beans overnight, boil till soft, mushable. Add habanero sauce, red pepper paste, cumin, and lemon juice.

Ingredients (use vegan versions):

30 tortitilla shells (I use Mex-America, 10 shells (120cal 3gr fat)
10 scallions, minced
3/4 lb mushrooms, minced
2 cubannelle peppers, minced
1/2 pkg whole wheat couscous, cooked.
(or use whole wheat & tomato angel hair pasta)
Habanero-based hot sauce
lemon juice
red pepper paste or tabasco
Cilantro, enough so when you grasp stems together its 2 across, minced

Directions:

To a large teflon skillet add 1T margarine or oil. Heat, then cook mushrooms & cubanelles in it.

Get seperate mixing bowls for mushroom/pepper; scallions; cilantro, couscous and another one for water, and one for bean mix (not all the beans at once)

Take a tortilla, Nuke it for 35 sec on high. Take it out, put on wood buthcer block, spread with water flip over, spread with water. - I use a palmful of water on each side. Now, put 2-3 heaping teasponns of bean in a line 1/3 way from one edge. add 1 tsp (non heaping) of cilantro, scallions, mushrooms and 1 Tblsp couscous. roll over once, fold edges over, finish rolling.

When you get used to it you can throw the next one in Nuker after putting fillings on, but before folding - it takes me about 30 seconds to fold one.

BTW, its tempting to mix all the non bean ingredients together- but don't you can really taste the different layers

Please forgive an ignorant Aussie, but I see cilantro in a lot of recipes. I assume its a herb or greens of some kind. Could anyone describe the flavour so I can hunt out a local substitute? Thanks.

Archived comment by: gai

In reply to the Aussie: Cilantro is just the name for the leaves of the coriander plant. You could use parsley, but its not quite the same. Hard to describe the taste, but you find it in a lot of Chinese cooking and in curries. Its not a strong flavor, per se, and can be eliminated, but once you know it you'd miss it. Look for it in your dried herbs--sometimes it comes that way. Not as good, but better than nothing. If you truly have no choice at all, try Italian (broad leaf) parsley or well-chopped celery leaves. Good luck!

Archived comment by: sue

Cilantro is what is commonly known outside of the States as Coriander.

Archived comment by: krista

Whats with all that water on the tortilla? What the heck does that do? Warming it up (microwave, skillet, whatever) should make it plenty flexible... I'd think 2 palmfuls of water would make it really sticky.

Archived comment by: sharway

Cilantro is evil. hehe Wink

For some reason it is the one herb I cannot stand. It tastes like grass clippings ;-) I want to like it but I cannot. Thankfully I love coriander powder for adding to indian foods! Most foods that have cilantro as an ingredient are perfectly enjoyable without it, but these burritos are called cilantritos! They probably need it ;-)

Archived comment by: bstutzma