Tag Archive: Burritos


I cooked a bunch of chicken the other night that I had marinated in Frontera Key Lime Shrimp Taco Sauce (Frontera is Rick Bayless’ brand – the best!) along with yellow rice and black beans.  Less folks for dinner, so a boatload of leftovers – enter meal two – Burritos!

Burrito and Salad

4 c. leftover chicken breasts – baked in Frontera Key Lime Shrimp Taco sauce for 45 minutes at 350 F

frontera key lime shrimp sauce

3 c. cooked leftover yellow rice

1 c. leftover black beans

2 c. Mexican shredded cheese

20 flour tortillas

Oil for brushing

2 prepared large baking sheets – covered in foil and sprayed with coconut oil.

Preheat oven to 350F

1.  Put leftover cubed chicken in food processor and process until finely shredded.  Add a little salsa, if too dry.

2.  Mix chicken, rice, beans, and cheese using your hands like you’re making a meatloaf.

Leftover chicken and rice for burritos

3.  Place 1/2 to 3/4 c. mixture onto each tortilla, and fold envelope style.

4.  Place on prepared baking sheets.

5.  Brush with oil.

6.  Bake at 350 for 20 minutes until golden.

So good, the kids said to make the same meal over again specifically to have leftovers to recreate the burritos!!

I served the burritos with salad.

I kept the lettuce and watercress separate from the tomatoes and cucumbers and let everyone assemble their own salads, to save salad stuff for tonight’s dinner consisting of chicken marinated and cooked in papaya poppy seed dressing, cooked at 350F for 40-45 minutes.  Another yummy, healthy dinner.

Papaya Poppy Chicken

 

 

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6 cups leftover filling for stuffed peppers (I made them September 29th and had way too much filling for the peppers I had so I froze it.)

20 flour tortillas

1 can Bush’s Black Bean Fiesta

1 c. leftover pulled pork (frozen after a pulled pork sandwich night)

1 package shredded pepper jack cheese

1 large butternut squash, peeled and cubed

1/2 c. diced red onion

1 Tbsp. mango marsala curry salt

2 Tbsp. each olive oil and vegetable oil

Preheat oven to 375 F.

Toss squash with salt and oils.  Set aside.

Mix leftover filling, beans, pork, and shredded cheese for filling.

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Heat tortillas in the microwave so you can pull them apart easily.

Divide filling into equal parts so your burritos are all similar in size.

Place filling on tortilla and roll burrito style.

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Place on large baking sheet sprayed with coconut oil, leaving room for the squash to bake alongside it.

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Brush burritos with oil.

Bake for about 30-40 minutes or until burritos are golden brown.

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Serve with sour cream, salsa and more shredded cheese.

A great way to use leftover chili, pulled pork, or any rice dish.

Burritos

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2 1/2 lb. ground chuck (I got some at Fresh Market and swear we could taste the difference)

2 packets taco seasoning

2 c. water

1/2 large onion, chopped

1/2 red pepper, chopped

1/2 yellow pepper, chopped

1/2 green pepper, chopped

Brown and crumble chuck.  Drain and set aside.

Add onion and peppers to skillet, cooking for a few minutes until softened.  Add in taco seasoning and blend in.

Add back in the meat and 2 c. water.

Simmer until sauce is thickened.

Serve on tortilla with cheese alternative, sour cream, etc. etc.

I don’t know if it’s really the beef that made the difference, but this was delicious!  I will continue to shop for it at Fresh Market and report back.  ($2.99 a pound on Tuesdays, along with chicken breast and ground chicken)

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