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Archive for the ‘Burritos’ Category

Bean Burritos

Posted in Burritos, Easy Weeknight Meals, Main Dish, Mexican, Vegetarian, tagged , , , on July 18, 2012 | Leave a Comment »

Having a new baby and a three year old doesn’t allow for complicated or time-consuming dinner preparations most nights. That doesn’t mean that I want to sacrifice on taste, though. These bean burritos are a great balance between simplicity of preparation and great flavor. I’ve made them for dinner two weeks in a row now, and we’ve gotten two meals out of them each time. Normally I would eat the leftovers for lunch, but this time we’ve eaten them for dinner the following night. That way, I have a night off of cooking, where I don’t have to balance the baby’s feeding schedule with giving Julia some attention with cooking dinner.

I know that bean burritos are not a novel meal idea, but I’m excited to share this recipe because it’s more than just throwing some beans and cheese in a tortilla and calling it dinner (which I have done, in a pinch, and there’s nothing wrong with that, either!). I start by sauteing some onion and then add garlic and seasonings to give a little spice to the bean mixture. When serving, I add plenty of avocado, cheese, salsa, and Greek yogurt (it tastes just like sour cream in the burritos, but it’s much healthier!). Serving some fresh fruit with the burritos is an easy and nutritious way to complete the meal.

One year ago:  Peach Streusel Coffee Cake

Bean Burritos

Printable Recipe

Makes 6 servings

Ingredients:

  • Olive oil
  • 1/2 cup chopped red onion
  • 2 cloves garlic, minced
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1/4 tsp. onion powder
  • dash cayenne pepper
  • 1 (15 oz.) can black beans, rinsed and drained
  • 1 (15 oz.) can pinto beans, rinsed and drained
  • Salt and pepper
  • 6 large tortillas

For serving:

  • Shredded cheddar cheese
  • lettuce, chopped
  • 1-2 avocados, mashed
  • Greek yogurt (or sour cream)
  • Salsa

Directions:

  1. Heat olive oil in a large skillet over medium heat. Add the red onion and saute, about 5 minutes, until tender. Add the garlic, chili powder, cumin, onion powder, and cayenne and cook for about 30 seconds, until fragrant. Add the beans and 1/3 cup water. Reduce the heat to medium-low and cook for about 10 minutes. Season with salt and pepper to taste.
  2. To serve, warm the tortillas between two paper towels in the microwave, 30-60 seconds. To assemble the burritos, place some of the bean mixture, cheese, lettuce, avocado, yogurt, and salsa down the center of each tortilla and roll up. Serve immediately.

Source: Kristine’s Kitchen original

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Santa Fe Chicken Salad Wraps

Posted in Burritos, Chicken, Easy Weeknight Meals, Main Dish, tagged , , , , on July 9, 2011 | Leave a Comment »

Santa Fe Chicken Salad Wraps

These wraps are one of my new favorite recipes for an easy dinner. They are the perfect meal to cook when it’s hot outside and you don’t want to heat up your house by turning on the oven. I love the Santa Fe-inspired flavor of these wraps, which are filled with avocado, chicken, green onions, red bell pepper, black beans, and corn, all tossed in a seasoned yogurt sauce.

To prepare the cooked chicken for this recipe, I use combination of browning the chicken in a skillet and poaching. First, I brown both sides of the chicken in a skillet with just a little olive oil. Then, I add enough water to come about 1/2-inch up the sides of the pan, cover the pan, and continue cooking until the chicken is cooked through. This method is my favorite because you get the flavor from browning the chicken, and then adding the water to the pan keeps the chicken moist while it finishes cooking. (If you are really short on time, you can also use a rotisserie chicken from your grocery store. Leftover cooked chicken would work great as well.)

So far we’ve made these wraps twice, and I can’t wait to make them again. I recommend planning ahead and making enough chicken salad so that you can have leftovers for lunch the next day. You’ll be glad you did.

 One year ago:  Peach Crumb Bars

Santa Fe Chicken Salad Wraps

Printable Recipe

Makes 4 servings

Ingredients:

For the chicken salad:

  • 2/3 cup Greek yogurt
  • 3 tbsp. lime juice
  • 1/2-3/4 tsp. kosher salt
  • 1/4-1/2 tsp. black pepper
  • 1/4 tsp. paprika
  • 1/4 tsp. cumin
  • 1-2 tbsp. minced cilantro
  • 2 cups cooked chicken, diced or shredded
  • 2-3 green onions, sliced thin
  • 1/3 cup red bell pepper, diced
  • 2/3 cup black beans, rinsed and drained
  • 1/3 cup corn kernels

For the wraps:

  • 4 burrito-sized tortillas
  • Salad greens or baby spinach
  • Avocado slices

Directions:

  1. In a medium bowl, combine the Greek yogurt, lime juice, salt, pepper, paprika, cumin, and cilantro. Whisk to combine.
  2. Add the chicken and green onion to the yogurt mixture. Stir until the chicken is well coated.
  3. Fold in the bell pepper, black beans, and corn. Cover and chill until serving.
  4. To prepare the wraps, layer the chicken salad, salad greens or baby spinach, and avocado slices inside the tortillas. Fold up the ends and roll the wrap to seal it. Slice in half. Serve with salsa on the side, if desired.

Recipe adapted from Good Life Eats

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Baked chicken, rice, and black bean burritos

Posted in Burritos, Chicken, Main Dish, Meat, Mexican, tagged , , , on April 18, 2010 | 2 Comments »

Baked Chicken, Rice, and Black Bean Burritos

I created this recipe to use up the leftover chicken and tortillas that I had after making Chicken Tacos with Cucumber-Avocado Salsa. They actually turned out more like baked tacos than burritos, because the white corn tortillas that I had on hand were too small to roll up. The next time I make these I will use larger flour tortillas.

This meal was an easy way to use up my leftover ingredients, and the brown rice, veges, black beans, and chicken make it healthy and filling.

The second time I served the burritos, I served some of the leftover rice mixture on the side and topped them with avocado. Fresh guacamole would also be a great topping!

Baked Chicken, Rice, and Black Bean Burritos

Ingredients:

  • 2 cooked chicken breasts, diced
  • 1 cup brown rice
  • 1 14oz. can low-sodium chicken broth
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1 bell pepper, chopped (about 1 1/2 cups)- I used half red and half orange
  • 1/2 cup red onion, chopped
  • 1 can black beans, rinsed
  • 4-6 oz. grated monterey jack cheese
  • 8 flour tortillas
  • 1 Tbs. butter, melted

Directions:

  1. Bring chicken broth to a boil. Add brown rice, chili powder, and cumin. Reduce heat to low, cover, and simmer about 35 minutes, until all liquid is absorbed. (Check rice package directions for cooking time.)
  2. Saute bell pepper and red onion over medium heat in a small amount of olive oil, until tender.
  3. Combine cooked rice, bell pepper and onion, and black beans.
  4. Spray a 13 x 9 inch baking dish with cooking spray. Preheat oven to 400 degrees.
  5. To assemble burritos, place rice mixture, chicken, and cheese inside one tortilla at a time. Roll up tortilla and place seam side down in baking dish. Continue with remaining tortillas.
  6. Brush tops of burritos with melted butter.
  7. Bake for 15-20 minutes, until tortillas just begin to brown.

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