Tuesday, September 28, 2010

Chicken and Black Bean Burritos

This is a fantastic recipe that is so easy to pack and freeze - it was a regular dish in our house when we had a 2 year old and a newborn in the house!  Now I make these as a convenient go-to dinner when all inspiration fails me (and I know that these 'freezer treats' aren't packed with preservatives, sodium and other things that I can't pronounce!)

1 tbsp EVOO
1 onion, chopped
2 cloves garlic, minced
1/4 tsp each salt and pepper
4 boneless, skinless chicken breasts, cubed
1 jalapeno pepper, seeded and minced
1 sweet red bell pepper, chopped
1 can (19 oz/540 mL) of black beans, drained and rinsed
1 cup salsa
8 large whole wheat or flax soft tortillas
2 1/2 cups shredded Cheddar or Monterey Jack cheese
1/2 cup light sour cream
  • In a skillet, heat oil over medium-high heat; fry onion, garlic, salt and pepper until softened, about 3 minutes.  Add chicken, jalapeno, red pepper, beans and salsa; cook, stirring, until chicken is no longer pink inside.  Approx. 10 minutes.  Let cool.
  • Spoon about 3/4 cup of the filling down the centre of each tortilla; sprinkle each with 1/4 cup of the cheese. 
  • Fold in bottom edge, then sides; roll up.  Place, seam side down, in a greased 13" x 9" glass baking dish.  Sprinkle remaining cheese over top.
  • Bake in a 400F oven until golden and hot, and cheese is melted, about 15 minutes.  Serve with sour cream.
*Freezing Instructions:  After sprinkling with remaining cheese, let unbaked burritos cool for 30 minutes.  Refrigerate until cold.  Cover and overwrap with heavy-duty foil (or wrap individually in heavy-duty foil) and freeze for up to 1 month.  Bake from frozen, loosely covered with foil in 400F oven until golden and hot, and cheese is melted.  Approx. 25 minutes.

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