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“burritos twelve feet deep, and throw the church down over me”: yam, pomegranate, walnuts

November 26, 2011

You may think it’s a bit much to compare my love of burritos to the love between Catherine and Heathcliff. But seriously guys, I really love burritos. This love is epic, right out of Victorian lit. My autobiography could be a burritos cookbook.

Yam, Pomegranate and Walnut Burritos

Homemade tortillas probably accounts for half the deliciousness of burritos. Totally worth the effort, and they make great wraps for lunches!

This recipe makes 6-8 depending on how big your pan is and how thick you like your burritos (/how thin you can roll them – I’ve been in a lot of situations without a rolling pin and you can never get them quite as thin with a wine bottle!)

3 cups flour – we usually do 1/3 whole wheat
1 tsp salt
2 tsp baking powder
1 cup plus 2 tbsp water – add the cup first, then the extra if needed

Knead until smooth, then break off a piece and roll it out until thin and circular. When rolling it out, turn the dough often to make sure it doesn’t stick to the counter and to try to get it as round as possible. Roll it on a little bit of flour and dust the top with flour – you want the dough to stick to your rolling surface just a little bit so that it actually stretches out and you aren’t just pushing it around.

Heat the largest pan you have on medium heat, then cook on each side until brown dots just begin to form. Fold up in a tea towel to keep it warm and prevent it from drying out (and cracking when you roll your burrito – terrible) until ready to serve.

Because I love burritos so much and want to keep posting about them, I’m not going to give you all the burritos options here. Instead, I’ll just give you this recipe and you can stay tuned for many many more filling options to come! Plus, I’m sure you all have your best burritos anyway, because who isn’t in love with the best food ever made!?

This will serve 2 people with a bit left over for lunch.

1 can black beans – sautee diced onions, add beans with juice, add salt and 1-2 tbsp chili powder, let cook until bean juice is mostly absorbed
1-2 yams – diced, tossed in olive oil and roasted at 400˚ until soft
1 avocado, sliced
1/3 cup walnuts, toasted and chopped
Crumbled goat cheese
Pomegranate Seeds

Folding a burrito: try to line up your ingredients along the longest diameter of your burrito (let’s face it – it’s probably not actually circular). Fold up a lip of tortilla at on of the ends of your fillings, then roll the two sides, trying not to let any ingredients spill out. That fold at the end will keep most things in!

One Comment leave one →
  1. sarahmarkwick permalink
    January 9, 2012 4:16 pm

    Hi ladies!

    Tried this over the weekend and really liked it! Thanks for the recipe. Erin was right – your stuff is delicious!

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