Ack! The 8th and final season of Voltron: Legendary Defender premiers tomorrow on Netflix! It has been such a wild and fun ride and I’m sad to see it draw to a close, but am looking forward to how things culminate and conclude. Those boys need some rest!
Last season (season 7, episode 5) Hunk was his resourceful gourmet self again and made some yummy-looking breakfast burritos for the gang while they were all stranded in space in their lions. Though he procured the ingredients from creatures and in ways that the other paladins didn’t want to know about, when Hunk was making the food it looked like bell peppers, mushrooms, avocado slices (though cut from a vegetable resembling a zucchini), salt, verde sauce or guacamole, and flour tortillas.
I decided to make a mushroom fajita mixture and beans to resemble what we see–plus avocado slices, and at first I made them with only those things, but realized rice really is necessary to absorb the liquid and to give it a better texture and shape. So I went with yellow salsa rice because I wanted lots of color and flavor. Concerning the avocado, I originally made guacamole to spread on the tortilla, but thought it was redundant to have that and avocado slices, so I went with a verde sauce instead. Next time I might do guacamole, and put zucchini wedges in with the mushrooms and peppers to cook.
Apart from trying to keep the burrito somewhat close to what is shown in the show, I also wanted to represent the colors of the lions, so you’ve got yellow rice and yellow bell peppers, black beans, avocado and green peppers, red bell peppers and salsa, but unfortunately, nothing blue. In retrospect though, to represent the blue lion, a little Blaukraut–cooked purple cabbage with apples and a bit of baking soda to turn it bluefish–might have been nice. Next time!
* For more Voltron-inspired recipes, make sure to check out my Voltron food page!
* Also, take a peek at this article from SYFY on the behind-the-scenes of the food in Voltron.
* If you want to hear me gush about some of the food on the show, listen to this episode of Fiction Kitchen Podcast. 🙂
Hunk’s Vegetarian Space Burritos
4-5 Burrito-size Flour Tortillas, warmed over the stove
1 Can Salsa Verde (the kind made with tomatillos is wonderful)
2-3 Avocados, sliced
1 tsp. Oil
1/4 C Minced Onion
1 Large Garlic Clove, minced
1/4 C Chopped Tomato (don’t include the seeds)
1/2–1 Jalapeño Pepper, minced, no seeds
1/2 C Vegetable Broth
1/4 C Water
1 Pinch of Saffron Threads
1/4 tsp. Salt
1/2 Cup White Rice
1/2 Tbsp. Oil
1/4 Each, Yellow, Green, Red Bell Peppers, no seeds, cut into strips
~100g Mushrooms, rinsed, sliced abt. 1/4” thick
1/2 tsp. Paprika
1/4 tsp. or more Chili or Cayenne Powder
1/4 tsp. Onion Powder
1/4 tsp. Garlic Salt
1/4 tsp. Cumin
1/2 15oz. Can Black Beans, drained & rinsed
1/4 Cup Vegetable Broth
1/2 tsp. Lime Juice
1/4 tsp. Garlic Salt
1/2 Loose Tbsp. Minced Fresh Cilantro/Coriander
Crumbled White Cheese
Plain Greek Yogurt or Sour Cream
Rice: Put the oil in a medium pan & add the onion & garlic. Sauté about 5 minutes or so to soften. Remove from the heat & stir in the diced tomato & jalapeño (use half or all of the jalapeño depending on your taste).
In a large pot, bring the broth & water to a boil. Crush the saffron in a mortar along with the salt, & then scoop out 1 Tbsp. of the hot liquid & put it into the mortar as well. Stir it around & then pour it into the pot, getting as much of the yellow out of the mortar as you can.
Pour the rice into the pot & add the onion-tomato mixture. Stir once, & then cover the pot & turn to low heat. Cook for 20 minutes. Remove from the heat & let sit—still covered—for 10 minutes.
Fajita Mixture: Heat the oil in a large pan on medium heat. Add the bell pepper strips & sliced mushrooms. Cook until just soft.
Mix the spices together (adjusting to taste) in a little bowl & sprinkle over the veggies. Fold in to coat completely. Remove from heat.
Beans: Heat the beans through in a medium pot on medium-low heat. Mash them a little or more to your texture preference. Stir in broth, lime juice, garlic salt, & cilantro. Remove from heat.
Build: Remember: don’t put in so much filling that you can’t fold the tortilla!
Lay a warm tortilla out flat & spread on a spoonful of verde sauce. Into the center, spoon a layer of rice, & then beans, & then fajita mixture, & then avocado slices, & any extras you’d like to add like crumbled cheese or extra cilantro, etc.
Fold the bottom edge of the tortilla up to the top & then slide it down to roll the filling (now the bottom edge that you folded up is in the center with the filling under). Fold in one side just a couple of inches, & repeat with the other side. Tightly roll the burrito from the bottom up, making sure the sides stay tucked in. Wrap buritto in foil or waxed paper if you’ll be transporting it (if you have a cosmic delivery wolf, bundle the wrapped burritos in a cloth & tie it around the wolf’s next).