Out late one night, you grab a burrito on the way home. You wish that you could eat it all but sadly no, the other half of the burrito is doomed for the fridge. Do not attempt to make this recipe using a burrito that contains sour cream and tons of lettuce, not a good move. Only use burritos that have a good chance of holding together during the slicing and frying portion of this recipe.
Burrito salad 1 half burrito cold from the fridge leafy greens vinaigrette of your choice 2 tbl spoons cooking oil broccoli and zucchini chopped into bite sized pieces Steam broccoli and zucchini, rinse in cold water, mix with greens and vinaigrette. Slice burrito into one inch slices. Heat a heavy bottomed skillet with the oil, when oil is hot fry burrito slices 3-4 minutes per side (don’t slice the pieces too thick, otherwise they will be cold in the middle). Burrito slices will be golden brown. Place burrito pieces on a paper towel to soak up grease then transfer them to the salad. Go lite on the vinaigrette if you can, its all about the burrito. Enjoy