Cheese Rice Burritos with Roasted Tomatillo Salsa

17 Nov

This is a recipe I have been meaning to make for a loooooong time.  It is an adaptation of two different recipes from the Food Network.  I had never had tomatillos before, but I always wondered how they tasted.  I was so surprised at the amount of flavor this salsa gives to this dish.

Before you say anything else… I know I need some help with the plating and the pictures – for them to have more appetite appeal… so for this one, forgive me and just use them as an educational guide for how the dish is prepared and assembled.  OK?  The flavors are there, I promise to practice my picture-taking techniques.


 Cheese Rice Burritos with Roasted Tomatillo Salsa

6 whole-wheat flour tortillas
1 1/2 cups julienned or shredded zucchini
1 medium diced onion
1 minced clove of garlic
1 cup cooked whole-grain rice
3/4 cup shredded sharp cheddar cheese
3/4 cup sour cream
Salt and Pepper to taste
olive oil
1 tomato, thinly sliced
1 cup shredded lettuce
Roasted Tomatillo Salsa – recipe follows
  1. Warm tortillas over a warm skillet
  2. While tortillas are warming, heat a pot with some olive oil.  Add zucchini and onion and sautee until tender.  Season with salt and pepper.
  3. p1010693.jpg
  4. Stir in rice, cheese, and cook for 1 few minutes.
  5. Remove from heat and stir in sour cream.

Fill in warm tortillas with rice mixture.  Spoon a few table spoons of the Roasted Tomatillo Salsa.  Top with lettuce and tomato.  Roll up the burrito and serve with additional salsa and sour cream.


Roasted Tomatillo Salsa

1 pound tomatillos, husked
1 yellow onion, peeled and quartered
4 garlic cloves
salt and pepper
olive oil
juice of 1 lemon
  1. Pre-heat oven to 400degrees F.
  2.  On a baking tray, place tomatillos, onion and garlic.  Drizzle with a bit of olive oil and sprinkle with salt and pepper.  Roast in oven for 15-20 minutes.
  3. Transfer the roasted vegetables and any juices from the bottom of the tray to a food processor.  Add the lemon juice and pulse the mixture until well combined, but still chunky.

As you can notice, I do not like spicy foods.  But you can add as much spice to this recipe as you’d like.  Add jalapenos to the tomatillo salsa and even mix in some chile sauce to the rice mixture… go crazy if you’d like.

I would also accompany this recipe with a nice chunky guacamole… recipe follows. 

Buen Provecho!!!!

One Response to “Cheese Rice Burritos with Roasted Tomatillo Salsa”

  1. Kathleen November 28, 2007 at 3:35 pm #

    Hey Madelyn, actually, I think you have some awesome photos on your blog. You are doing great at photographing!

    I think that some foods are just very hard to photograph. Sometimes it helps to plate it nicely or to have a special background. But sometimes (most of the time!) I am just too hungry to fuss with all that and want to snap a quick photo so I can eat!

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