I recently attended the Eat Write Retreat food blogging conference in Philadelphia. I made many wonderful new friends and received samples of many products including something called finger limes from Shanley Farms. These limes are long and slender, sort of like small pickles. When you cut them open, tiny “caviar” balls full of citrusy goodness ooze out.
I used the finger limes in exactly one recipe before my bartending stepson confiscated the rest for cocktail development. At least he promised to send photos of his creations.
If you don’t have finger limes, a squeeze of plain ol’ lime juice will do in these burritos.
Disclaimer: I received a free sample of finger limes from Shanley Farms. All opinions are my own.
Adapted from The End of Diabetes by Joel Fuhrman, MD
2 teaspoons olive oil
1 medium onion, cut in half and thinly sliced
2 cloves garlic, minced
1 large carrot, thinly sliced
1 medium bell pepper (any color), thinly sliced
1 medium zucchini, chopped
1/4 teaspoon chipotle chili powder
1/4 teaspoon ground cumin
4 whole grain tortillas
1 medium tomato, chopped
1 avocado, peeled and sliced
1/4 cup shredded cheddar cheese
1 finger lime, cut in half and “pearls” squeezed out OR 1 lime, cut into wedges
Heat oil in large skillet over medium heat. Add onion, garlic, carrot, bell pepper and zucchini. Cook until vegetables are crisp-tender, about 5 minutes. Stir in chili powder and cumin.
Place tortillas on a plate and cover with a wet paper towel. Warm in microwave for 30 seconds or so.
Spoon sautéed vegetables, tomatoes, avocado and cheese onto tortillas. Add finger lime “pearls” or a squeeze of lime juice and roll up burrito-style. Serve immediately.
Makes 4 servings
Per serving: 296 calories, 15g fat (5g sat), 7mg cholesterol, 291mg sodium, 34g carb, 8g fiber, 7g sugar, 8g protein
Nutritional Analysis: This burrito is low in Cholesterol. It is also a good source of Dietary Fiber, and a very good source of Vitamin A and Vitamin C. (Source: nutritiondata.com)