Kitchen Sink Burritos

Much like my favorite TV chef Jamie Oliver, I like to keep food accessible for everyone. There is so much easy, great food out there. And this is a recipe anyone can make…even if you don't use your stove often.

While I love to eat fresh every night, my wife Stacy prefers to eat leftovers. The perfect compromise? "Cleaning out" our refrigerator when we make our favorite meal…burritos. Anything will do…everything but the kitchen sink, if you will.

My rule of thumb in burrito making is something Amelia taught me a long time ago: salt early and often. Not that I like salty food but correct flavoring is so important, especially when you are eating with so many flavors. So here goes…and one rule that's a must…IMPROVISE..IT'S FUN!

Ingredients

• Enough pork, beef or chicken for two to four
people, about 1/2 pound or less per serving.

• Couple of cloves of garlic, chopped.

• One bunch of cilantro, chopped finely.

• A hot pepper or two with seeds, chopped
(Instead of a hot pepper, any hot sauce will do
…season to taste)

• Veggies: Pick two or three kinds of vegetables. It can be almost anything…broccoli, squash, zukes……I've even been known to use green beans. My favorite is Swiss chard or kale, one or two bunches works great. You can even use a bunch of both. Another suggestion is a potato or two…something that holds up well under heat, like a red B.

• One onion, sweet, white or regular, chopped.

• A bit of fresh or frozen corn for eye appeal.

• A thumb of ginger, grated.

• Several shakes of tumeric, coriander seed, chili powder or any earthy seasonings you may have around.

Steps for cooking

I've included time splits so you can tell how long each step may take.

In a saute pan, over medium high heat saute a generous amount of olive oil, your chopped onion, ginger and garlic until soft. (5 min)

Here add a nice amount of salt—don't be shy. Add any meat first, until brown on outside…don't over cook at this stage. Continue with your medium to high heat. (5 min)

Again, as you add your meat salt well, add about 1/2 of your tumeric, coriander seed or chili powder.

Add about 1/2 of your allotment of heat (hot sauce or hot peppers). (2 mins)

Then add veggies that will need the most time cooking first, followed by the softer ones. Add your second helping of earthy spices (I even use cinnamon too or a dash of allspice) and heat as your veggies cook down. I may throw on a dash more salt depending how many veggies I am cooking. (5 mins)

And lastly add your chopped cilantro and corn. (2 mins)

Let the whole "kitchen sink" brew on low heat now for about 15 min.

Meanwhile, preheat your oven to 300 and prepare for heating your tortillas.

Throw your tortillas in the oven for a few minutes right before serving. Don't burn them. Now wrapping your burrito is an art but it's easy. Tip: Don't over fill your burrito!

Serve with your favorite beverage…preferably a great margarita! (Check out our Stirrings for the perfect drink!)