Grammy's Kitchen · Burritos · Spicy Plantain Burrito Bowls
One of 111 burritos recipes we measured
from pinchofyum.com
It ranks #109 of 111 for heat level among the burritos recipes we compared. 30 cooks on pinchofyum.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.
| this recipe | typical | |
|---|---|---|
| fat | 7% | 1% |
| protein add | 100% | 100% |
| salt | 1% | 0% |
| aromatics | 34% | 1% |
| vegetables and beans | 91% | 35% |
| liquid | 193% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 278 g | 1 1/2 cups white long grain rice, uncooked |
| 592 g | 2 1/2 cups water |
| 1 1/2 cups salsa (mild, medium, or hot! you decide) | |
| 49 g | 3 tablespoons tomato paste |
| 28 g | 2 tablespoons oil or butter |
| 397 g | 2 14 ounce can black beans, rinsed and drained |
| 5 g | 2 teaspoons EACH chili powder and cumin |
| 59 g | 1/4 cup EACH oil and water |
| 80 g | 1/2 cup chopped green onions |
| 50 g | 1/2 cup cilantro leaves |
| 8 g | 2-3 cloves garlic (less if you’re sensitive to garlicky things) |
| 3 g | 1/2 teaspoon salt |
| juice of 2 limes | |
| 115 g | 1/2 cup light sour cream or plain Greek yogurt |
| 360 g | 4 cups shredded cabbage (I just used a bagged slaw mix) |
| vegetable oil for frying | |
| 4 green plantains |
Method: 5 steps, published by pinchofyum.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Wilson is right. As a brazilian, born and raised, I went like crazy to see what Lindsay had prepared for "us" this time. Rarely I torn my nose for some ingredient ... but got a little sad, have to admit, because whatever this dish has, it's a Mexican recipe. ” — a cook, 3.0★
“Looks yummy--although I'm not sure if I want to fry plantains in the summer... While in NOLA, have beignets, a muffaletta sandwich, and some FRIED oysters (not so gloopy that way). Enjoy!” — a cook, 3.0★