An update on the burrito with unique ingredients for a fresh take on this classic.

Source: Original

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Name: Burrito like no other
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 lb Ground beef Pick some with beef fat; 2 cups Cauliflower Rice (Essentially minced cauliflower heads); 2 tablespoons Olive oil; 1.5 cups Shelled Pistachios Medium chopped; 1/2 Sweet onion Finely chopped; 1 Gala Apple Finely chopped; 1 Avocado Firm, finely chopped; 12 slices Dried apricot Finely chopped; ½ teaspoon Sea Salt Or to taste; ½ teaspoon Fresh ground pepper Or to taste; 1 tablespoon garam masala Or to taste; 6 8-inch Flour/corn tortillas; 1 cup Chicken Stock; 2 tablespoons Parsley Finely chopped

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INGREDIENTS

1 lb Ground beef ; Pick some with beef fat
2 cups Cauliflower Rice ; (Essentially minced cauliflower heads)
2 tablespoons Olive oil
1.5 cups Shelled Pistachios ; Medium chopped
1/2 Sweet onion ; Finely chopped
1 Gala Apple ; Finely chopped
1 Avocado ; Firm, finely chopped
12 slices Dried apricot ; Finely chopped
½ teaspoon Sea Salt ; Or to taste
½ teaspoon Fresh ground pepper ; Or to taste
1 tablespoon garam masala ; Or to taste
6 8-inch Flour/corn tortillas
1 cup Chicken Stock
2 tablespoons Parsley ; Finely chopped

Servings

INSTRUCTIONS

1. Heat olive oil in a large skillet on medium high. Sauté the onions until just turning translucent.

2. Add the cauliflower and sauté a.m. additional 5-7 minutes covered, stirring frequently, until beginning to browned aromatic. Season with salt and pepper to taste. Reduce heat to low and reserve for later steps.

3. In a medium hot non-stick skillet break up the beef into small bits and sauté until it browns, being careful not to overlook. Season with salt and pepper to taste.

4. Raise the heat on the first skillet to high, add the beef and the chicken stock along with the Apple and apricot. Simmer until the liquid is nearly absorbed, adding the chopped pistachios, the garam masala and cooking for two minutes more on medium heat.

5. Warm serving plate in the oven to 150°F. In the same non stick skillet, on medium high heat, heat the tortillas for 20-30 seconds per side until beginning to brown. Transfer the finished tortillas to the warming oven until ready to plate.

6. Plate the tortillas, adding a generous portion of the meat topping, garnishing with the parsley and the avocado bits. Roll up and serve.

NOTES

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Burrito like no other

1 lb Ground beef Pick some with beef fat
2 cups Cauliflower Rice (Essentially minced cauliflower heads)
2 tablespoons Olive oil 
1.5 cups Shelled Pistachios Medium chopped
1/2  Sweet onion Finely chopped
1  Gala Apple  Finely chopped
1  Avocado Firm, finely chopped
12 slices Dried apricot Finely chopped
½  teaspoon Sea Salt Or to taste
½  teaspoon Fresh ground pepper Or to taste
1 tablespoon garam masala Or to taste
6 8-inch Flour/corn tortillas 
1 cup Chicken Stock 
2 tablespoons Parsley Finely chopped

1. Heat olive oil in a large skillet on medium high. Sauté the onions until just turning translucent.

3. In a medium hot non-stick skillet break up the beef into small bits and sauté until it browns, being careful not to overlook. Season with salt and pepper to taste.

5. Warm serving plate in the oven to 150°F.  In the same non stick skillet, on medium high heat, heat the tortillas for 20-30 seconds per side until beginning to brown. Transfer the finished tortillas to the warming oven until ready to plate.

6. Plate the tortillas, adding a generous portion of the meat topping, garnishing with the parsley and the avocado bits. Roll up and serve.

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Nutrition

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Serving Size: 1 Serving (249g)
Recipe Makes: 6 Servings

Calories: 436
Calories from Fat: 288 (66%)

Amt Per Serving		% DV

	Total Fat 32g	43 %
	Saturated Fat 7.2g	36 %
	Monounsaturated Fat 16.7g
	Polyunsanturated Fat 5.4g
Cholesterol 53.8mg		17 %
Sodium 170.9mg		6 %
Potassium 824.8mg		22 %
Total Carbohydrate 16.5g		5 %
	Dietary Fiber 5.7g	23 %
	Sugars, other 10.8g
Protein 23.3g		33 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 436

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