It’s Steve’s job to name the dishes that I make, when they need a name. This one needed a name and so he’s named it Sunshine Burrito for the yellowness of the rice :). I imagine Sunshine Burrito will come to mean leftovers burrito because that’s what this was, a burrito made from leftovers that we had in the fridge. We’ve always got tortillas on hand and we’ve always got beans on hand. It’s the Spanish rice that makes this burrito special. I made it earlier in the week to go along with some pinto bean tacos. Then Thanksgiving came along and I forgot about the rice in the back of the fridge. With Thanksgiving having come and gone I thought today would be a good day to clean out refrigerator, freeze what can be frozen and so on. And there it was. The Spanish rice, sitting in the back of the fridge, all by itself. And this is how the Sunshine Burrito came to be.
I think some of the best things I come up with are a result of cleaning out the fridge.
- Spanish Rice, about 2 cups
- Kidney Beans, 1 can rinsed and drained
- Jalepeno, 8 sliced rounds or about 2 level tbsp., chopped
- Flour Tortillas, 3 large
- Salsa, about 3 tbsp.
- Vegan Pepperjack Cheese, 1/2 cup shredded
- Vegan Sour Cream, 1/4 cup (I used vegan sour cream that was leftover from Thanksgiving)
Heat a large skillet over medium-high heat. Add the rice, jalapeno and beans and stir fry until heated through, 5-7 minutes. While the rice mixture is heating, place your tortilla’s in the oven or microwave to soften up.
Once everything is warmed up, layer your filling in to your tortillas. First add about 1/2 – 3/4 cup of the rice and bean mixture, top with about 1 tbsp. of salsa, a sprinkling of cheese and finally about 1 tbsp. of sour cream. Roll it up and enjoy!