Sunday, April 18, 2010
Well, if you know me at all, you know I love just about anything Mexican. So when I happened upon a recipe for burritos using some of my favorite ingredients - chicken, black beans, yellow rice, red peppers - I knew we were going to love it.
I've made these burritos twice now and they came out great both times. I think they're ranking up among one of our favorite meals. They're pretty easy to throw together, and I served up the extra yellow rice for a side. Probably the most important thing to be aware of is to not over-stuff the burritos or you'll have a mess. I'm including the original recipe below, but I cut the ingredients in half and ended up with 6 HUGE burritos. I also skipped grilling the chicken because I'm not the grillmaster of the family (that title is reserved for the hubby). Instead, I cooked the chicken in a skillet and then cut into strips. I also left out the ancho chile powder because I only had the chipotle on hand.
Tell me this doesn't look sinfully delicious!!
(recipe from Good Things Catered)
4 large chicken breasts
1 Tbsp. garlic powder
1 Tbsp. chipotle chile powder
1 Tbsp. ancho chile powder
1 Tbsp. cumin
1 tsp. salt
10 extra large flour burrito tortillas
1 Tbsp. olive oil
1 large onion, sliced into strips
1 green pepper, sliced into strips
1 red pepper, sliced into strips
1 can black beans, strained and 1/2 of liquid reserved
1 box Zataran's yellow rice
4 c. sharp cheddar cheese, shredded
1 small can red enchilada sauce
1. Light grill on high and preheat oven to 350 degrees, preparing a 9x13 pan. Cook rice according to package directions.
2. In small bowl mix together spice mixture. Pound out chicken breast to equal thickness throughout. Coat chicken with spice mixture evenly on both sides. Turn grill down to medium low and place chicken on, breast side up. Cook, turning once, until cooked through, about 15 mins. depending on the size of the chicken. Remove from grill and set aside, letting cool slightly.
3. In medium nonstick skillet over medium high heat, add oil and heat. Cook pepper and onion, salted and peppered to taste, until cooked to a tender crisp, about 10 minutes. In small saucepan add beans and reserved liquid, heat through over low heat. Slice chicken into strips 1/2 inch wide.
4. Assemble burritos: On large tortilla, add chicken, vegetables, rice, beans, top with cheese and roll, tucking in sides first. (Do NOT overload - this is a common problem). Place burrito in prepared baking dish. Repeat with remaining burritos. Spoon enchilada sauce over burritos and tops with remaining cheese. Bake, uncovered, until cheese is melted, about 15 minutes.
Makes 10 servings.