Moroccan Burritos with Tahini Herb Sauce
This is a tasty burritos, nutritional and healthy too.
Yield
4 servingsPrep
11 minCook
4 minReady
15 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
parsley leaves
fresh |
|
| ⅓ | cup |
lemon juice
fresh |
|
| ¼ | cup |
tahini (sesame paste)
sesame paste, available in the international foods aisle |
*
|
| 2 | teaspoons |
honey
|
|
| 1 | clove |
garlic
smashed |
|
| 1 | x |
kosher salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| For the burritos | |||
| 4 | each |
flour tortillas (10-inch)
|
*
|
| 2 | cups |
rice, cooked
or couscous, heated |
|
| 1 ⅓ | cups |
monterey jack cheese
shredded |
|
| 3 | cups |
turkey stock
leftover Moroccan, heated |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
parsley leaves
fresh |
|
| 79 | ml |
lemon juice
fresh |
|
| 59 | ml |
tahini (sesame paste)
sesame paste, available in the international foods aisle |
*
|
| 1E+1 | ml |
honey
|
|
| 1 | clove |
garlic
smashed |
|
| 1 | x |
kosher salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| For the burritos: | |||
| 4 | each |
flour tortillas (10-inch)
|
*
|
| 473 | ml |
rice, cooked
or couscous, heated |
|
| 315 | ml |
monterey jack cheese
shredded |
|
| 7.1E+2 | ml |
turkey stock
leftover Moroccan, heated |
* |
Directions
Make the herb sauce:
Purée the parsley, lemon juice, tahini, honey and garlic with 1 teaspoon salt, ½ teaspoon pepper and ¼ cup water in a blender.
Make the burritos:
Wrap the tortillas in a damp kitchen towel and heat in the microwave until pliable, about 1 minute. (Alternatively, warm individual tortillas in a large dry skillet.)
Place ½ cup rice in the middle of each tortilla and scatter about cup cheese on top.
Spoon a quarter of the stew over the cheese.
Fold in the two sides of each tortilla and roll into a tight burrito.
Serve with the herb sauce.
