Burritos!!

Burritos for Dinner

A maindish wrapped in a tortilla !!

Recipe courtesy Rachael Ray

Black Bean Filling:
1 tablespoon vegetable or olive oil, 1 turn of the pan
1 jalapeno, seeded and chopped
2 cloves garlic, chopped
1 medium onion, chopped
2 cans black beans, drained
2 tablespoons chopped cilantro, a palm full
1 teaspoon ground cumin, eyeball it in your palm
1 teaspoon cayenne pepper sauce
Coarse salt
Chicken and Chorizo Filling:
1 tablespoon vegetable or olive oil, 1 turn of the pan
3/4 pound boneless chicken breast tenders, diced
1 teaspoon dark chili powder 
Coarse salt, to your taste
2 cloves garlic, chopped
1 red bell pepper, seeded and chopped
1/2 pound chorizo, casing removed and diced
12 burrito size flour tortillas
Toppings:
2 cups roasted salsa, see below
1 1/2 cups grated Pepper Jack cheese
1 1/2 cups white smoked cheddar, shredded, preferred brand Cabot
4 to 6 scallions, chopped 
1 heart romaine lettuce, chopped
Green Onion Sour Cream, recipe follows
Roasted Salsa:
4 plum tomatoes
1 jalapeno pepper
1 small onion, peeled and cut across into 3 thick slices 
3 or 4 sprigs fresh mint leaves
Handful cilantro leaves
Coarse salt

Heat 2 nonstick skillets over medium high heat. In the first, add 2tablespoons oil, jalapeno, garlic and onion for black beans. Saute 2 or3 minutes, add beans and seasonings and cayenne pepper sauce. Reduce heatto low and simmer. In the second skillet, add oil and chicken. Season chickenwith chili powder and salt and lightly brown the meat, 2 to 3 minutes.Add garlic, red peppers and chorizo and saute 5 to 6 minutes, then reduceheat to low. 

For salsa, heat a skillet over high heat. Add whole tomatoes and a seededjalapeno, skin side down, and the thick slices of onion. Allow the tomatoes,pepper and onion to char on all sides. Add blackened tomatoes, pepper andonions to a food processor. Pulse grind the salsa with mint and cilantroleaves. Season salsa with coarse salt. 

Char and soften tortillas by holding them over hot burner 15 secondson each side. If you do not have gas burners, heat your dry skillet youused for salsa and cook tortillas 1 at a time in the pan 15 seconds oneach side. 

Pile tortillas near stove and line up your toppings. Serve fillingsout of the pans you cooked them in.

Green Onion Sour Cream:
2 cups sour cream
1 lime, juiced and zested
3 scallions, sliced
2 tablespoons cilantro leaves, a handful, optional – parsley can besubstituted

Combine all ingredients in a food processor and process until the sourcream is pale green and scallions are finely chopped. Serve with burritos. 

Yield: 2 1/2 cups

Burrito Pie
Makes 16 servings 
 

” This is a lot like a lasagna,only Mexican-style! Serve like a pie and garnish with sour cream, salsa,lettuce and tomato. Make sure you like spicy foods before trying this one.It’s hot! “
 
 

 Ingredients 

2 pounds ground beef
1 onion, chopped
2 teaspoons minced garlic
1 (2 ounce) can black olives, sliced
1 (4 ounce) can diced green chili peppers
1 (10 ounce) can diced tomatoes with green chile peppers
1 (16 ounce) jar taco sauce
2 (16 ounce) cans refried beans
12 (8 inch) flour tortillas
9 ounces shredded Colby cheese

 Directions 

1 Preheat oven to 350 degrees F (175 degrees C).

2 In a large skillet over medium heat, saute the ground beef for 5 minutes.Add the onion and garlic, and saute for 5 more minutes. Drain any excessfat, if desired. Mix in the olives, green chile peppers, tomatoes withgreen chile peppers, taco sauce and refried beans. Stir mixture thoroughly,reduce heat to low, and let simmer for 15 to 20 minutes.

3 Spread a thin layer of the meat mixture in the bottom of a 4 quartcasserole dish. Cover with a layer of tortillas followed by more meat mixture,then a layer of cheese. Repeat tortilla, meat, cheese pattern until allthe tortillas are used, topping off with a layer of meat mixture and cheese.

4 Bake for 20 to 30 minutes in the preheated oven, or until cheese isslightly brown and bubbly.

Home

Questions, submissions or comments?
Email jenny_mackinnell@apsva.us
Site designed by Gunston Middle School FACS Teacher Jenny MacKinnell
Arlington County’s F.A.C.S Mainpage