Burritos are one of my favorite things to eat.
They're delicious, filling, and stunningly flavorful. Unfortunately, they tend to be chock full of fat, carbs, and way too light on vegetables. So I like to make my own healthy twist. My thought process was along these lines:
Deconstructed is always a good option.
Removing the huge tortilla is an easy way to save carbs and calories, and allow me to eat a full portion without feeling like I need to unbutton my pants. Plus, it ensures that the recipe is gluten-free.
I love to substitute a vegetable for a grain if possible. Cauliflower rice is one of my favorites since it's so versatile and absorbs a lot of flavor.
Seasonings are essential in any one of my Latin inspired dishes. I prefer adobo (with cumin) to give food a smoky flavor. It's got garlic, salt, pepper, cumin, and a bunch of other yummy stuff. I think of it as a Spanish-style all-purpose seasoning. Sazon (make sure you get the one with saffron aka azafran) provides the beautiful color and flavor of the dish.
A good hot sauce is another important ingredient. I personally love Cholula, as it imparts a great flavor with a bit of spice.
1 pound of ground turkey
2 10-oz bags of riced cauliflower
1 14.5 oz can of diced tomatoes, drained
1 packet Sazon seasoning
2 teaspoons adobo with cumin
1 teaspoon chili powder
1 tablespoon extra virgin olive oil
1 tablespoon hot sauce
1 can coconut milk, full-fat
Microwave the bags of cauliflower rice (individually) according to package directions.
Put extra virgin olive oil into a large skillet over medium heat.
Add the turkey, Sazon, adobo, and chili powder and mix well. Stir frequently until the turkey is cooked all the way through (about 5-6 minutes).
Add tomatoes to the skillet. Reduce heat to low.
Add the cauliflower rice and mix well. Simmer for 2 more minutes.
Open the can of coconut milk and scoop out the coconut cream floating on top into a small bowl. Add the hot sauce to the bowl and sir with a fork until everything is mixed well.
Top your serving with 1/4 of the mixture.
Here are some changes you can make for this recipe:
Add corn. I use fresh, local corn when it is available, but canned corn could work just as well. If you use fresh corn, put it in a pot of boiling water and slice the kernels off the cob with a sharp knife.
Add extra vegetables. Onions, peppers, and mushrooms are some that I thought of, but you can use any you'd like.
Carbohydrates. I chose to use cauliflower rice as a base, but brown rice would work well. Tortilla chips are a perfect accompaniment for this dish. Beans would be a nice addition to this burrito.
If you're vegan or vegetarian, leave out the ground turkey. You can add beans or whatever plant-based protein you like.
If you don't keep kosher and aren't dairy-free, you can substitute sour cream for the coconut cream, and even add cheese.
Toppings can be personalized for each serving. Jalepeños, sliced olives, avocado, guacamole, sliced green onions, cilantro, and diced raw onion are toppings that work really well as toppings for this recipe.
Burritos go great with sour cream. However, in a kosher kitchen, sour cream on meat is a no-can-do, so I had to brainstorm. I've used canned coconut milk in the past, and always wondered what I could do with the solid fluff on top of the coconut milk. It is an amazing substitute for dairy products. I've made whipped cream with it by adding a bit of honey and mixing well. And I figured that if I could use it to make whipped cream, I could use it to make a spicy creamy topping for my burrito. It was surprisingly easy to do.
The coconut cream has a velvety mouthfeel to it. It is kind of soft when room temperature (think marshmallow fluff but less gooey). Once it's cold (like when I took my leftovers out of the fridge for lunch the next day), it's solid. Don't worry, it softens up even more when it's heating. It comes out more like a queso kind of topping.