Southwestern Burritos
Ingredients
- 2 tablespoons olive oil, plus extra for brushing
- 1 pound skinless, boneless chicken breasts – diced or more if you wish to make more burritos
- 1 medium-large onion, minced
- 1 tablespoon minced garlic
- 1 bag frozen corn
- 1/2 (14.5)oz can black beans, rinsed & drained or more if you like
- 2.5 cups fresh baby spinach or 1 bag frozen spinach
- 2 jalapenos, seeded & minced
- 1 tablespoon cumin
- 1 ½ tablespoon chili powder
- 2 cups shredded pepper jack cheese
- salt & pepper to taste
- 10 burrito sized flour tortillas
Instructions
Preheat the oven to 425 degrees.
In a large skillet, heat the olive
oil on medium. Add in the chicken, season with salt & pepper to taste,
& saute for 5 minutes. Stir in the diced onions & cook until the chicken
is cooked through. Stir in the spices, jalapeno, black beans, corn, &
spinach and cook until the spinach has wilted. Remove from the heat, and stir
in the pepper jack cheese.
Spoon about 1/4 cup (or more if you
like just leave enough room to fold up the tortillas) of filling into the
center of each tortilla, and roll up like a burrito(one large side down first
then the edges then the other large side. Brush each side with a good coating
of olive oil, and place in a baking dish. Bake for 20-25 minutes, flipping
halfway through, until crispy. (Note: if your rack is lower in the oven the
bottoms will brown and crisp nicely just watch for sticking and if it is closer
to the top of the oven the tops will brown and crisp.) Serve warm with Chili Ranch Dip (recipe below.)
Serving size: 1 Burrito
330 Calories per burrito
24 g Fat
45 Carbs
Chili Ranch Dip
1 pint sour cream (regular or low fat)
1 packet of hidden valley ranch seasoning and dip mix
1/3 of a tablespoon chili powder
Salt and pepper to taste
Mix well and serve with the burritos.
(This dip goes great with just about everything!)
ENJOY!
No comments:
Post a Comment