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Recipe Redo- Black Bean Burritos

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Black Bean Burritos

A couple years ago, I posted this recipe for black bean burritos on our blog because it was a great quick meal that I made often.   I just started making these burritos again to pack up for lunches during the work week.  They re-heat really well and are delicious!   I thought I would redo the recipe for all of you to give it a fresh face, plus add in all the changes I have made over the years.

The key to this recipe is a good tortilla.  I previously used whole wheat tortillas, until I found a great white tortilla by La Tortilla Factory that is light and has less calories then the wheat ones I used previously.  I also have been using these tortillas for my favorite fajitas and they are so good!

Black Bean Buritto Casserole

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Black Bean Burrito Bake
Author: 
Recipe type: Dinner
Serves: 4
 
Ingredients
  • 1 chipotle pepper in adobo sauce
  • ½ cup of light or fat free sour cream
  • 2 tbsp. finely chopped onions
  • 1 cup of frozen corn, thawed
  • 1 14.5oz. can of black beans, rinsed
  • 4- 8 inch tortilla
  • Cooking spray
  • 1 cup jarred salsa
  • ½ cup shredded colby jack cheese
Instructions
  1. Preheat oven to 350 degrees.
  2. Chop up the chipotle pepper finely and place in a medium sized bowl.
  3. Add in ½ cup of sour cream to the chopped chipotle pepper and mix until combined. Let set for 10 minutes.
  4. While the sour cream pepper mix sets, take half of the black beans in a small bowl and smash with a fork or potato masher.
  5. Add crushed black beans, black beans, corn, and chopped onions to the sour cream mixture.
  6. Take a 2 quart casserole dish and spray with cooking spray
  7. Take 1 tortilla and place ¼ mixture in the center of tortilla, roll the tortilla tightly and places seam down in the casserole dish.
  8. Repeat with remaining tortillas
  9. With all 4 tortillas in the casserole, spray the tops with the cooking spray.
  10. Top with 1 cup of jarred salsa then sprinkle with shredded cheese
  11. Bake in oven for 20 minutes. Serve with additional salsa and sour cream if desired
  12. *I place them in separate to go containers and place in the fridge to bring to work all week. I reheat for 2-3 minutes in the microwave and then it’s a delicious filling lunch. Mmmmmm.

sisterk (2)

Curried Chicken Salad

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While we were skiing a couple weekends ago, husband M’s aunt N made us a great chicken salad for lunch.  She mailed me the recipe and I combined it with another recipe I found on epicurious to make my own version this past weekend.  I also used the leftover curry powder mix I had mixed together for a chicken roti dish I made a little while back.  It turned out a bit spicier than your average chicken salad, but I love spice!

Curried Chicken Salad:

Ingredients-

-4 split chicken breasts with bone and skin still intact
-olive oil
-salt and pepper
-1/2 cup mayonnaise (I use light/low-fat)
-1/3 cup plain Greek yogurt (add more if you need to tone down the spices)
-5 tsp curry powder (see the chicken roti link above if you need a recipe for a good curry powder mix)
-1 tablespoon lime juice (approx 1 lime)
-1 tsp honey
-1/2 tsp ground ginger
-1/2 tsp salt
-1/4 tsp pepper
-1 cup green grapes, halved
-1-2 celery stalks, diced
-French baguette

Directions-

Pre-heat the oven to 350 degrees F.  Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper.  Roast the chicken for 40-45 minutes, until just cooked.  Let cool slightly.  Separate the meat from the bones and skin and cut it into the 3/4-inch chunks.  Mix together the chicken, mayo, Greek yogurt, curry powder (add half now, and more to taste once everything is combined), lime juice, honey, ground ginger, salt, pepper, grapes, and celery.  Serve on sliced French baguette (also very good by itself without bread).

-m

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