Baked chicken buritos

Baked chicken burritos

I just realized that this will be the first “Mexican” (or Chenail version of Mexican, which is more of a "southwest”) meal that I have blogged. In real life, we eat chicken/turkey, bean, rice combos all the time. In fact, it’s pretty much the only fast food Brett and I ever eat – you know the kind where you can see everything that’s in there and distinguish it? I realize that a fast food burrito (and no, I’m not talking Taco Bell – I mean Moe’s, Fresh City, Chipotle…in our area we have Hot Harrys), is not necessarily the lowest calorie option. But when you can eat a meal on the run that incorporates protein and veggies that leaves you full and satisfied– it’s definitely not the worst-case scenario.

Where this recipe came from

I took all of the flavors I love (and again, can distinguish) from my favorite take out burritos, wrapped them up and baked them. I love that baking these with a little olive oil gives them an extra crunch.

Making the recipe

Ok, so I LOVE spicy food. Love love love it. Before having kids I could take it or leave it, but during my pregnancy with Bodie I had to have it ALL the time – as in, I would go through an entire jar of sliced jalapenos per week. Anyway, while my urge for all things spicy has settled down, if I’m having something that “works” with spicy, I go for it. Since I was making this dinner for the whole family, I just topped mine with Tabasco and called it a day. In a previous lifetime though, I would have added crushed red pepper and Tabasco to the chicken filling.

Also, I committed a cardinal sin while cooking this dinner…I forgot to add the cheese inside the burritos. As I told Brett (which felt like telling him I had totaled the car), he suggested I add cheese to the top. So I did and shoved these guys under the broiler. The problem is that I don’t use my broiler for melting cheese often and once I caught a whiff of the burnt cheese, it was too late. Luckily I topped my burritos with salsa, so the picture looks less terrible. Lesson learned…NEVER forget the cheese!

The results

It took some coaxing, but the kids ate these! Phew! Having sour cream available for dipping definitely didn’t hurt, but tortilla, rice, beans, chicken, tomato was consumed…I was a happy lady!

The recipe

1 ½ cup chicken stock

¾ cup brown rice

3 tbsp olive oil, divided

¾ - 1 lb chicken breast

1 tsp chili powder

Salt and pepper

2 cloves garlic, minced

½ onion, chopped

1 can black beans, rinsed and drained

¾ can of diced tomatos with jalapeno

½ cup sour cream

1 cup shredded cheddar cheese (or whatever kind you like)

Whole grain tortillas (this made 7 burritos,but you could get more of less depending on how much you fill yours up)

Preheat oven to 425. Heat chicken stock in a small saucepan over high heat until boiling. Add rice, knock heat to low and cook until tender, about 40 minutes.

Meanwhile, Heat 1 tbsp of olive oil over med heat in a large skillet. Cut chicken in bite-sized pieces, toss with chili powder, salt and pepper and add to the pan. Cook about 5 minutes, until the chicken starts to brown and add onion and garlic, stirring.

Once chicken is cooked through and onions are soft, another 3-4 minutes, add drained black beans, ¾ of the can of tomato, (As you know my husband has an aversion to :large chunks” of tomato, so I had to process mine in the food processor before adding), sour cream and rice. Stir together and heat through.

Put a generous amount of filling down the center of each tortilla, wrap the ends and roll it up.

Place, seam-side down, in a baking pan coated with cooking spray. Repeat with remaining tortillas. Brush remaining olive over the top of the tortillas and spring with garlic salt.

Bake for 20 minutes. Serve with sour cream, diced avocado or salsa.