Okay, okay…I am a bit late on the Cinco de Mayo recipe! The date totally snuck up on me! Well, that is okay because any day of the year is a good day for a burrito! So consider this…here is a great recipe to kick off your weekend! I made this today…so easy to throw together ahead of time then just add the cilantro and rice at the last-minute. Don’t you love make-ahead meals???!!!
Black Bean and Chicken Burritos
2 Tbs. vegetable oil
1 small onion, chopped
3 cloves garlic, minced
1 can diced tomatoes
2 cans black beans, drained and rinsed
1 can corn, rinsed
1 can diced green chilis
3 cups cooked, chopped chicken breasts
1 tsp salt
1 tsp chili powder
1/2 tsp cumin
6 ounces cream cheese
4 Tbs. cilantro, chopped
1/2-1 cup grated Mexican cheese mixture
2 cups cooked rice, optional
optional garnishes…avocado, sour cream, tomatoes
In a large pan, heat the oil and add the onion. Cook through then add the garlic and diced chili peppers. Cook 1 minute. Now add the tomatoes, beans, corn, and chopped chicken. Add the salt, chili powder and cumin. Add the cream cheese and allow it to melt into the bean mixture. Stir well. Before serving, add the cilantro. Stir. You can add the rice to the mixture or serve it on the side. Stir the mixed cheeses into the bean mixture and remove from heat.
Heat the tortillas in the oven for 15 minutes or so or just heat in microwave wrapped in a moist paper towel. Add the bean mixture to a warm tortilla, fold the sides in so that they almost touch each other. Roll the burrito up. Ta-dahhhhhh! A perfect burrito!
Oh……garnish away if you like!
What do I love about this recipe?I love that I can alter it to fit any eater. Vegetarian eating with you? Omit the chicken. Don’t like spicy? Omit the cayenne and green chilis! Don’t want the tortilla? Have this over lettuce.
What don’t I love about this recipe? Nothing!!!!!!!
Why do I keep this part when I would never post a lousy recipe?! It’s my Mom’s fault!