Our kids always have trouble keeping their burritos together. Not anymore, thanks to this terrific idea from a
Cooking Light recipe! I've combined a few different recipes to come up with the kid-friendly version below. We all enjoyed it. (And, assuming you have some cooked chicken leftover, it's very quick and easy!)
- 1/3 c. water
- 3/4 t. cumin
- 1/4 t. dried oregano
- pinch salt
- pinch red pepper
- pinch black pepper
- pinch garlic powder
- pinch onion powder
- 2-3 cups cooked chopped or shredded chicken
- 1 can black beans, rinsed and drained
- 6 tortillas (we used 8-inch whole wheat ones)
- shredded cheese (I used a Mexican blend--not the kind with added seasonings)
- cooking spray
- chosen toppings (salsa, sour cream, etc.)
- Combine water and all spices in small saucepan. Bring to a boil. Stir in chicken and set aside.
- Spoon 1/4 cup beans and 1/4 cup chicken down center of each tortilla. Sprinkle with 2 tablespoons cheese. Roll up--make sure to fold down the top and bottom ends before rolling up the sides--the entire filling needs to be covered. Make sense?
- Heat a large skillet over medium to medium-high heat. Coat pan with cooking spray. Add 2 burritos--seam side down. Place another heavy skillet on top. Cook for 2-3 minutes on each side. Remove from pan and repeat procedure with remaining burritos.
~Makes 6
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