Open-face Mediterranean Burrito Recipe
Grilled pita topped with melted cheddar cheese, jasmine poblano rice, black beans, scrambled eggs, queso fresco, avocado sauce, sour cream, pico de gallo & spicy green tomato salsa
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Jasmine Poblano Rice
Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rice with 2 cups of water and the chopped poblano pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is cooked and water is absorbed. Fluff with a fork and set aside.
- 2
Scramble the Eggs
In a bowl, whisk the eggs. Heat a non-stick skillet over medium heat and pour in the eggs. Stir gently until they are fully cooked but still soft. Season with salt and pepper to taste.
- 3
Assemble the Burrito
Preheat your grill or grill pan. Place the pita bread on the grill for 1-2 minutes on each side until warm and slightly toasted. Remove from heat. On each pita, layer the jasmine poblano rice, black beans, scrambled eggs, and sprinkle with cheddar cheese. Place back on the grill until the cheese melts.
- 4
Add Toppings
Once the cheese has melted, remove the pitas from the grill. Top each with crumbled queso fresco, avocado sauce (made by blending ripe avocados with a pinch of salt), sour cream, pico de gallo, and a drizzle of spicy green tomato salsa.
- 5
Serve
Cut the burritos in half if desired, and serve immediately while warm.