Burrito de Vegetales

I want an amazing Burrito de Vegetales. Unfortunately after multiple attempts to find one, I am still looking. I have found that there are only two types of veggie burritos.  

1. The food torpedo. Go in any of the fast casual Mexican food places and you can have them wrap up some beans, rice, pico, and perhaps some sautéed veggies in a tortilla with beans and rice.  These are not too bad for a quick lunch, but they are not amazing. 
2. The food blob.  Go to your typically Mexican restaurant and they will take a big flour tortilla fill it with some fajita veggies, throw on some sauce and cheese.  Then add a couple of sides of completely unremarkable rice and re-fried pinto beans and call it a veggie burrito. Basically they no idea what to do when someone orders a veggie burrito other than take the meat out of their fajita burrito and call it a veggie burrito. 

I'm hoping one day I can find a chef that will scrape the mediocre off the plate and create a fantastic veggie burrito.  So far I haven't found any chef that seems to care enough to make a break from average.  So, my quest will continue. 

I find myself asking why? Perhaps it is time to start over.  Here is what I suggest for you Mexican restaurant chefs out there.  Take one of those large oval dinner plates. Place a single black bean in the center.  Now start asking that bean some questions.  Open up your imagination:

• What would make this amazing?
• What if when the server brought out the dish that everyone looks at the amazing presentation and asks themselves, why didn't I get that? .
• What if people came to the restaurant because they heard about the Burrito de Vegetales?
• What if no one cared that there was not meat in it?
• What if everyone of your servers could honestly say, when asked about the Burrito de Vegetales, that it is amazing?
• What if this was your signature dish?  
• What if you suddenly realized that anyone can make great beef fajitas, but no one is making a great Burrito de Vegetales?
• Is a big white flour tortilla really the best wrap for this?  What if we made a whole wheat or multi-grain tortilla? What if we used a combination of corn and flour tortillas?  
• What if it was big, I mean really big and piled high?
• What if it didn't look like a food torpedo, but rather a work of art.  
• What if it was as colorful on inside as it was on the outside. 
• What if I got rid of the same old tired Mexican white rice and made something interesting? 
• What if I re-thought how I cut up the vegetables. Are long strips of  oil soaked onions and peppers really the best way to do this?  What would make it easy to eat with a fork so the whole thing doesn't come apart when I try to cut it with the edge of my fork.  
• What new veggies could I add besides onions and peppers?  Eating a pile of onions and peppers gets old after a few minutes.  
• What if I thought about using roasted sweet potatoes, roasted corn, zucchini, spinach, cilantro, sun dried tomatoes, or broccoli stems? The list could go on and on.     
• What if I did something far more inspiring with the avocados that simply plop a blob of guacamole on top? 
• What if I recreated the sauce from the ground up to complement the veggies instead of using the same sauce that I slop on my meat burritos. 
• What if I opened up my creativity and expanded my mind about the sides.  What about a Mexican coleslaw with a cilantro lime sauce? Some amazing pico? Do something creative.  Refried beans and white rice is not creative.  

There is so much potential here, it seems a shame for a chef to waste their skills and talents wrapping up same old boring burrito using left over fajita vegetables.  Someday, somewhere, someone will amaze me.