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Wednesday, 8 June 2016

Chicken Bean Burritos

A great hearty lunch or for the dinner on the go. As moms (or dads) we are always on an itinerary with our children. Dance classes, soccer, hockey games. Make this ahead and freeze it. Defrost in the morning so it's ready for dinner. When you get home, place it in the oven to heat through or microwave; and away you go!

Chicken Bean Burrito

Chicken Bean Burrito


3/4 cup brown rice

2 tbsp. olive oil

1 small onion chopped

1/2 red pepper, seeded and chopped

1 lb. ground chicken

1/2 tsp ground cumin

1/2 tsp chipotle chili powder

salt and pepper to taste

3 tbsp. tomato paste

1 can 19 fl. oz. (540 ml) black beans

1 cup frozen corn kernels

1 1/2 cups shredded cheddar cheese

8 burrito-size whole wheat tortillas, 10 inches each

Salsa and sour cream (optional)

Cook rice your brown rice and set aside.

Heat the oil in a large sauce pan over medium and add the onions, garlic, pepper, cumin, salt and pepper. Sautee until translucent, add the meat and continue to cook until the meat has browned.

Add the tomato paste and cook, for 1 minute. Make sure you're stirring while this is cooking.

Add the tomato paste cook for about 1 minute

Add the beans, and 1 cup of water; bring to a boil, reduce heat and let simmer, stirring until thickened (approx. 15 min.)

Add the beans and water and simmer until thickened

Add the corn and cook to heat through for about 5 minutes. Remove from heat.

Add corn and heat through. Remove from heat.

Heat the tortillas according to the package. Then fill with the rice, and bean mixture. Add the cheese. The filling must be placed on one side of the tortilla. Fold sides, and hold the sides together and roll tightly into a bundle.

Serve with salsa and sour cream.

If you are freezing the burritos, wrap the burrito individually and place in the freezer.

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