Wednesday, February 18, 2009


No it's not what you're thinking (although there are days...), but I digress! This is a meal that I can make up and easily freeze for another day. It's delicious and I first discovered the recipe when I was 'nesting' a few months prior to having Devon.



1 tbsp EVOO

1 onion, chopped

2 cloves of garlic, minced

salt & pepper

4 boneless, skinless chicken breasts, cubed

1 jalapeno pepper, seeded and minced

1 red bell pepper, chopped

1 can black beans, rinsed and drained

1 cup salsa (try to get an organic one as the flavours are far fresher and zippier!)

8 large whole wheat tortillas (although when I make them for the kids I tend to use the spinach or sundried tomato ones for colour!!)

2 1/2 cups shredded Cheddar cheese

1/2 cup light sour cream

1. In a large skillet, heat EVOO over medium-high heat and saute the onion, garlic, salt and pepper until onion is translucent. Add chicken, jalapeno, red pepper, black beans and salsa. Cook stirring until the chicken is no longer pink inside (approx. 10 mins). Let cool to room temperature.

2. Spoon approx. 3/4 cup of the filling down the centre of each soft tortilla shell. Sprinkle each with 1/4 cup of the cheese. Fold in the bottom edge, then sides and roll up into cigar shapes. Place, seam side down, in a greased 13"x9" baking dish and sprinkle remaining cheese over top.

3. Bake in a 400F oven until golden and hot and cheese is melted (approx. 15 mins). Serve with sour cream and enjoy!!!

**If you are planning to freeze these for later, sprinkle the burritos with the remaining cheese and let cool. Cover the baking dish with heavy duty foil (or wrap each individually for a quick lunchtime meal!). Bake from frozen, loosely covered with the foil in a 400F oven for approx. 25 mins.

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