El Jardín Burrito Recipe
Nopales, black beans, white rice, grilled vegetables; topped with salsa verde, Pico de Gallo.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
- 1
Prepare the Rice
In a pot, bring 2 cups of water to a boil. Add the white rice and a pinch of salt. Lower the heat, cover, and simmer for 15-20 minutes until the rice is cooked and water is absorbed.
- 2
Cook the Nopales
In a pan, heat 1 tablespoon of olive oil over medium heat. Add the nopales, sprinkle with salt and pepper, and sauté for about 5-7 minutes until tender.
- 3
Grill the Vegetables
In the same pan, add another tablespoon of olive oil. Add diced bell peppers, zucchini, and onion. Sauté until the vegetables are grilled and slightly charred, about 8-10 minutes.
- 4
Assemble the Burrito
Lay a tortilla flat on a plate. Place a portion of rice, black beans, grilled vegetables, and cooked nopales in the center. Drizzle with salsa verde and top with Pico de Gallo.
- 5
Wrap the Burrito
Fold in the sides of the tortilla and roll it tightly from the bottom to the top. Repeat with remaining tortillas.
- 6
Serve
Cut the burrito in half if desired and serve with extra salsa verde and Pico de Gallo on the side.
