Grilled Burritos
Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.
They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.
Ingredients:
1 Tbs canola oil
5 cups finely diced button mushrooms
3 cups diced onion
3 cloves garlic, minced
1 red bell, diced
1 anaheim chile, seeded and diced
2 tsp cumin
1 tsp chili powder
1 tsp coriander
2 tsp salt
1 tsp pepper
1 tbs lemon juice
2 avocados
Juice of ½ a lime
2 tomatoes
½ bunch of swiss chard
8 large whole wheat tortillas
Instructions:
Makes 8 burritos.
In a large sauté pan over medium heat, add the canola oil, mushrooms, onion, pepper, chile, and garlic. Saute for about 5 minutes and then add the seasonings, mix well to combine and cook another 4-6 minutes until mixture is cooked through. Add the lemon juice and turn off heat.
Dice the tomatoes and set aside. Dice the avocados and squeeze lime juice over the avocado and set aside. Wash and shred the swiss chard. Set aside. In a dry sauté pan over medium heat, add 1 tortilla. Allow it to heat on one side for a minute before flipping the tortilla. While the tortilla is still in the pan, add about ½ cup mushroom mixture right in the middle of the tortilla. Top the mushrooms with a few a avocado pieces, a few tomato pieces, and a bit of swiss chard. Slide the burrito onto a plate and carefully, using a spatula so you don’t burn your fingers, roll the sides of the tortilla up into a burrito and return it to the pan, seam side down. Allow it to toast for 1-2 minutes or until it is crispy and slightly golden. Return it to the plate and enjoy.
From mygreendiet.com