Come To Momma.

Every now and then, I stumble upon recipe greatness.  Oh, who am I kidding??!!?  I don’t think I’ve ever met a recipe I didn’t like!!  Truth be told, I’m not the owner of a picky palette….lonely heart maybe, but no picky palette {YES, circa 1980’s anyone?!?!?}  Moving on.  This is one of those recipes that had me at hello.  As in, “Heeeelllllloooooo spicy chipotle bean & rice burrito..COME TO MOMMA!!!!!”

SPICY CHIPOTLE BEAN and RICE BURRITO

Recipe from The Tasty Kitchen

1 tbsp. Canola oil

2 cloves garlic, pressed/chopped

1 tsp. chili powder

1 Chipotle pepper from a can of Chipotles in Adobo sauce, Chopped

1 tbsp. sauce from the can of Chipotles in Adobo

1 tbsp. cumin

4 dashes cayenne pepper

1 can (15 oz.) pinto beans, drain & rinsed

1 can (15 oz.) black beans, drain & rinsed

1/3 cups water

1/4  cups salsa (I used Joe T. Garcia’s)

2 cups brown rice (cook according to pkg)

Burrito Toppings

Burrito sized tortillas

Lettuce, shredded

Shredded cheese {we used colby & monterrey jack}

green onions

Greek yogurt, optional {I didn’t have any, so I used sour cream instead!!}

 

Don’t let the number of ingredients scare you away!  I promise this will be worth the elbow grease!  See?!?!  Not too bad, right?!

Start out by heating up the canola oil in a large skillet.  Add the garlic, chili powder, chipotle pepper, adobo sauce, cumin, & cayenne.  Heat until your house smells like your local Tex Mex restaurant…about 30-60 seconds.

Now add the pinto beans, black beans, and water.

Bring to a simmer and then reduce the heat and cook for about 8(ish) minutes.  Lightly mash the beans, remove from heat, and add in rice & salsa.  I used two boil-in-a-bag bags of rice and it was perfect :)

Now it’s time to get a little crazy.  Take out your burrito sized tortillas and heat it up just a bit.  I nuked mine because I was being lazy, but if you’re planning ahead, just toss a few in the oven and heat them on 200 for about 8-10 minutes.  

Now it’s time to assemble said burrito.  Tortilla…sour cream {or greek yogurt}…rice mix…lettuce…and avocado!!!}  Roll the tortilla until it’s nice and tight and then slice down the middle to cut it in half.  TWICE the fun :)

I mean, c’mon.  You can’t tell me this doesn’t look all kinds of amazing!!!  I’m sure you could toss in some additional toppings, but this combo worked for me!!!  Mr. Spouse was just as happy and after one HEAPING burrito, we were both STUFFED!!!!  I highly recommend you add this to your dinner menu as soon as you can!  I’m pretty sure you’ll be sayin’, “COME TO MOMMA!!!!”, too!!

It’s A Wrap!

Does anybody else like to eat wraps as much as I do??  I LOVE them.  An all-in-one kinda meal…my FAVORITE.  I haven’t ever tried to make any wraps here on the home front, but when I found this recipe, I knew that was going to change.  And whaddy’a know…a wrap featuring one of my favorite flavors…MEXICAN!  Like I’ve said before, there are some meals that are too tasty…TOO easy….not to try!  This is definitely one of them!!!

 

CRISPY SOUTHWESTERN CHICKEN WRAPS

recipe from Mel’s Kitchen Cafe

1 cup cooked rice

1 cup cooked, shredded chicken

1 can black beans, drained & rinsed

1 green onion, finely sliced {white & green parts}

1/2 green or red pepper {I used red}

1/4 cup cilantro, chopped

juice of 1 lime

1/2 tbsp. {equivalent to 1 & 1/2 tsp.} chili powder

1 tsp. cumin

1/2 tsp. garlic salt

2 cups shredded cheese {I used 4 cheese mexican blend}

Sour cream

6 burrito sized flour tortillas

 

I know it sounds like a lot, but it’s not at ALL!

First things first.  Make sure your chicken is cooked and shredded {or use rotisserie}.  Cook your rice, too.  If you’re like me, then that means your doin’ it boil-in-a-bag style.  It’s like cooking rice for dummies.  Then go ‘head and chop your green onion, red pepper, and cilantro.

NOW…let’s  toss the rice into a bowl and add spices {cumin, chili powder, & garlic salt}.  Mix well.

Now add the black beans, chicken, onions, red/green pepper, cilantro, and lime juice.  Mix until combined.  {You might notice that I didn’t add the chicken in these pics.  I forgot.  I went back and added it after I snapped a few shots.}

Now let’s get this party started.  Set out your burrito sized tortillas…

And top ‘em with cheese…and dot the cheese with sour cream {optional, of course.  HOWEVER, I STRONGLY suggest you add it!  SO creamy!}  Make sure to leave about 1/2 inch around the edges.

Now take the rice & chicken mixture and spread a couple of spoonfuls down the center of the tortillas.  I didn’t use an exact measurement on this…I just kinda eyeballed and guesstimated how much I thought we could eat :)

Roll the stuffed tortillas and leave the ends/edges open.  Now spray the tortillas all over with cooking spray.

Place the wraps…two at a time…seams down in a large, non-stick skillet over medium heat.  Cook for about 2 minutes or until the seam-side is crispy & golden brown.  Flip the wrap over onto the opposite side and cook for an additional 2-3 minutes, or until crispy & golden brown.

Now getcha’ some!!!

Ahhhh…a savory little piece of heaven!!!  And in my opinion, there’s nothing better than an all-in-one kinda meal :)  When I served Mr. Spouse his dinner, he was all, “OH my.  That.looks.AWESOME.”  I didn’t hear him say anything for another 10 minutes or so and then he walked back into the kitchen and helped himself to another wrap.  Silence for another 10 minutes.  The best kind of silence :)  HA!

Since we could only eat 3 wraps between the two of us, Mr. Spouse & I had a good portion of the rice & chicken mix leftover.  Whippin’ up a quick lunch or dinner the next day was REdiculously easy!!!!

Seriously people, put this on your list of things you “MUST TRY”.  AMAZING!!!!  Y’all can thank me later ;)