It’s spring cleaning time in my kitchen. I’m trying to use up every last item in my freezer and pantry, making way for fresh new foods. Just as some people get excited to buy a few new outfits each season, I’m eager to refresh my pantry and freezer. (Don’t get me wrong, I’ll also welcome a shopping spree once in a while for some new clothes.)
This morning, while shopping for dinner in my freezer, I stumbled upon the last three chicken burritos. The sight of them made me chuckle, as I was reminded of the time Suzy and I made them two months ago in pretty massive quantities. Cutting boards, skillets and ingredients took over my smallish kitchen as we cooked and filled dozens of them together. At the time, we were quite pleased with our accomplishment, but wondered if we’d ever actually be able to eat them all. After tonight, I’m proud to say we will!
As you may know, after the resounding success of the Big Beef Burrito, I am a big fan of these hearty tortilla packages. They are an ideal on-the-go or quick meal. Filled with chicken, cheese, beans and rice, they are delicious, nutritious and filling. My kids eat them as after-school snacks and as light dinners before sports. All three of my kids love them: one likes them plain, one prefers them with sour cream and the last likes them with homemade guacamole.
As we eat the last of our burrito bounty tonight, I’ll share the simple recipe for you to make for your family.
2-3 tablespoons olive oil
2 garlic cloves, minced
2 onions, diced
6 cups cooked chicken, cubed or shredded
2 teaspoons cumin
3 teaspoons chili powder
1 teaspoon ancho chili powder
Juice from one lime
1 can diced tomatoes, with some liquid
2 cans of 14 ounce black beans, drained and rinsed
2 cups cooked rice (preferably basmati)
½ cup chicken broth
Salt and pepper to taste
1 jalapeno, diced finely (optional)
¼ cup Chopped fresh cilantro (optional)
24 large burrito wrappers
3 cups shredded cheese (cheddar, Monterey jack or a mixture)
In a large skillet, sauté the garlic and onions (and jalapeno peppers if using) in olive oil for about 7 minutes. Season the onions with salt, pepper and cumin. Add the chicken, chili powders, lime juice and tomatoes. Mix well and stir in the beans, rice and chicken broth. If using cilantro, add at the end. Cool the mixture slightly until ready to handle.
To assemble the burritos, you may want to warm the tortillas slightly by microwaving several at a time on a plate covered with a moist towel. You’ll want to place a generous mixture on the lower third of the tortilla and then sprinkle a few tablespoons of shredded cheese. To wrap, fold the bottom up over the mixture and then fold each side in and roll tightly. Place the burrito seam side down and wrap well in saran wrap. Repeat until all of the filling is used. Freeze until ready to eat.
To re-heat unwrap the burrito and place on a microwave safe plate. Cover with a moistened paper towel. Microwave on high for 90 seconds and the flip the burrito over and cook for another 30-60 seconds until cooked through. Serve with sour cream, salsa or guacamole.