Raw veggie wraps taste great, but so do sautéed veggies blanketed in a tortilla. The asparagus and corn are unique veggies to this burrito. Additionally, minimal spices are needed to give the dish flavor. The corn used in this particular dish is choclo, also known as Peruvian corn. It was, of course, widely available in Peru but might be difficult to come by outside of South America. Any type of corn will do.
Asparagus, purple onion, tomato, mushrooms, ear of corn, olive oil, salt & pepper, tortillas, ½ c water
Serves: 3 people
- Chop the vegetables into bite-sized pieces and toss into a pan. A fresh ear of corn is preferable to frozen or canned corn. If available, stand the cob vertically and slice from top to bottom the length of the corn, catching the fallen kernels.
- Steam the vegetables by pouring the water into the pan. (You might need to add or subtract water based on the amount of vegetables you are using.) Asparagus and corn should be added first, tomatoes last. Stir often over medium heat up to a few minutes before the vegetables become tender.
- Sauté the vegetables in olive oil on a lower heat setting until tender.
- Add in salt and pepper to taste.
- If desired, warm the tortillas in another pan on the stove top on low heat.
- Scoop some of the vegetable mix onto your tortilla and fold over as best you can.
- Serve, eat, enjoy!