This Jicama Burrito is Delicious. Just ask Google.

August 19, 2012

in Domesticated Dishes, Headliners, Sound Bites, Vegetarian-Ish

In case you’ve never had the misfortune of staying with us for longer than a night, you might think I’m exaggerating when I say I generally cook once a week. At most.

I’m not.

Case in point: today’s meal? We’ve been eating for the past 10 days. And if my calculations are correct, we’ll be eating it for another 7. Of course my calculations are ever correct, so it’ll probably be more like 6. But hey, there’s nothing wrong with keeping Dominoes in business…

And trust me, even if I had a clue what to make when this finally does run out, I’d still be seriously considering making more. It’s just that good.

Which is a good thing, considering I’m fairly certain I may have almost poisoned us all in attempting to make it.

In case you’re wondering? If you ever have to Google “signs of a rotten Jicama,” its probably safe to say its rotten.

Granted, I had to google what the heck a jicama was to begin with when the the Big Man first floated the original recipe by me. Which may explain why it took me a good year before I actually did. I don’t like giving Google too much insight into my life. Other than my penchant for directions from my home address.

Apparently, the jicama is Delicious. You heard it here. Straight from Google to your ears. D.E.L.I.C.I.O.U.S.

And Google never lies.

So once I figured out what a jicama was, and that, sadly, it was not something I’d have to special order from Amazon to have my latest UPS man deliver in the middle of naptime, I went to the local grocery store and picked out the biggest, roundest one they had there. And then promptly left it in the refrigerator for another week.

At which point it came out a tad…moist. And, well, slightly squishy. Not like a ripe avocado, but certainly not like the root vegetable it portended to be. The Big Man took one look at it, and suddenly decided now was a nice time to go grocery shopping.

By the time he’d returned with a slightly less-damp, harder jicama, Google had indeed, once again, confirmed that he had been right.

The Big Man is always right.

I like to think of it as a natural reaction to being married to me.

New jicama in hand, we went to work. Peeling, slicing, and finally tasting that sucker.

That sucker tasted good.

Even before it was cooked.

Kind of like an Aisian pear. Or a sweet, raw, russet potato.

And seasoned, cooked to just this side of tender, and smothered in rice, cheese, and a flour tortilla?

It’s like a fiesta in my mouth.

Vegetarian Jicama Burrito
Author: 
Dish: Vegetarian Entree
Prep time: 
Cook time: 
Total time: 
Feeds: 12+
 
Ingredients
  • 2 Medium Jicama
  • 5 Medium Red Bell Peppers
  • 2 Large White Onions
  • 3 Tablespoons Extra Virgin Olive Oil
  • 1 Tablespoons Cumin
  • 2 teaspoon Cinnamon
  • 1 teaspoon Chili Powder
  • 1 teaspoon Cayenne Pepper
  • 2 teaspoons Garlic Powder
  • Salt & Pepper to taste
  • 2 Cups Uncooked Long Grain Brown Rice
  • 2 Tablespoons Butter
  • 5 Cups Water
  • ½ Cup Freshly Shredded Sharp Cheddar Cheese
  • ½ Cup Fresh Cilantro
  • Salsa
  • Freshly Shredded Cheddar Cheese
  • Black Beans
  • Burrito Sized Flour Tortillas
Instructions
  1. In a large pot, bring 5c water, 2Tbsp butter, and 2c rice to a boil, then lower temperature, cover, and simmer for 45min or until done.
  2. While the rice is cooking, peel and chop jicama into very small pieces.
  3. Chop the 5 bell peppers and 2 onions as well.
  4. In a very large skillet, heat 2Tbsp extra virgin olive oil over medium-high heat. Add jicama, bell peppers, onions, 1Tbsp cumin, 2tsp cinnamon, 1tsp chili powder, 1tsp cayenne, 2tsp garlic powder, and salt and pepper to taste. Stir to combine and cook over medium-high heat until onions are cooked through and the jicama is just tender, about 15-20minutes.
  5. Finely chop ½c cilantro, and coarsely shred ½cup sharp cheddar cheese.
  6. Place flour tortillas on a plate, layered between paper towels, and microwave on high for 20-30seconds.
  7. Add cooked rice, cilantro, and cheddar cheese to the jicama mixture, and stir to combine thoroughly.
  8. Remove from heat, and spoon onto heated tortillas. Top with salsa, freshly shredded cheddar cheese, and black beans as desired. Fold into a burrito, and serve immediately.
Notes
If your jicama has the texture of a wet tennis ball, as opposed to a bowling ball, you may want to consider calling Dominoes instead.

 

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