I swear this week has been one of the most tiring ever! Do you ever have weeks like that? When you just feel like you are walking around in a perpetually foggy state? I think that I’m still recovering from this cold-type illness I had, and am stuck in a cycle of not being able to get completely better because I’m so tired, and vice versa. Good thing it’s the weekend, and especially good because I only have a week until vacation. Not having to set an alarm to wake up in the morning is one of the best feelings in the world! I have a few things to do this weekend to get ready for vacation- make a packing list, shop for a couple things I need for my trip (i.e. sunscreen!!!), and decide what I will be cooking/freezing for Ron while I’m away. Burritos would actually be a great thing to make and freeze… but I am already planning on making taquitos and enchiladas, so maybe that would be too much Mexican food. Wait… who am I kidding?! One can never have too much Mexican food!
Chicken and Black Bean Burritos
Serves 3-6 (depending on hunger level)
1 lb boneless, skinless chicken breasts, or tenders, cut into 1-inch pieces
2/3 cup onion, chopped
2 tsp chili powder
1 tsp cumin
1/4 tsp salt
1/4 tsp freshly ground black pepper
3 tsp canola oil
3/4 cup canned black beans, rinsed and drained
2 garlic cloves, minced
3 (10-inch) flour tortillas
2 oz Monterey Jack cheese, shredded
Pico de gallo or salsa, for serving
Sour cream, for serving
1. In a large bowl, combine the chicken, onion, chili powder, cumin, salt and pepper.
2. Place a large skillet over medium-high heat, and add oil. Swirl to coat. Add the chicken mixture, and cook about 8 minutes, until chicken is cook through, stirring occasionally. Add the beans and garlic, cook until heated, stirring frequently, about 2 minutes more. Remove from heat.
3. Divide chicken mixture evenly among tortillas, and top with cheese. Roll up burritos.
4. Place a large skillet over medium-high heat. Spray both sides of burritos with cooking spray. Cook burritos about 2 minutes on each side, until browned. Cut in half, and depending on your appetite, eat a whole or half burrito! Serve with pico de gallo or salsa, and sour cream.
Source: Cooking Light, June 2012