I have one more recipe for you this week that I made from my cookbook… I had saved this one from June’s Cooking Light Magazine (my favvv) and the only thing I had to buy was another package of chicken breasts.
The original recipe was supposed to be a Burrito that was folded and grilled in a pan to seal it and make it nice and warm and toasty. My tortillas that I picked up were too “healthy” for it and I think the Flax seeds and multi-grain factor made the wraps crack when I tried to fold them properly. Instead of getting all frazzled… we just ate them as a sloppy mess. I think they may have tasted better 🙂 … but you should use Flour Tortillas if you want to make them into actual burritos as the recipe suggests.
To make the recipe go even farther and healthier, I added an entire bag of Baby Spinach to the mix. We love doing that- it’s a really easy and delicious way to take a recipe to the next level!
Chicken and Bean
Recipe Adapted from: Cooking Light
1lb Chicken Breast, thinly sliced and cut into 1-inch pieces
1/2 Sweet Onion, chopped
1 1/2 teaspoons Chili Powder
1/2 teaspoon Cumin
1/8 teaspoon Sea Salt & Black Pepper
1/2 Can Small Red Beans (calls for Black but I didn’t have any left!) rinsed and drained
1 teaspoon Garlic, minced
1 Bag Baby Spinach
2 10-inch Flour Tortillas (I used multigrain from Trader Joe’s which would NOT fold properly)
1/4 Cup Sharp Cheddar Cheese, reduced fat
Fresh Cilantro, Hot Sauce, Salsa (I used TJ’s Fresh Mild Salsa) & Fat Free Sour Cream
1. Combine chopped Chicken, Onions, Chili Powder, Cumin, Salt, and Pepper in a bowl. Mix well to combine.
2. Heat the oil in a large non-stick pan. Add chicken mixture and cook for 8 minutes while stirring occasionally. Add beans and garlic- cook 2 minutes while stirring. Add whole bag of spinach (maybe 1/2 at a time if need be), stirring to combine and wilt spinach. Cook for 2-3 minutes. Remove mixture from heat and put into a bowl. Clean the pan and get ready to use again if you’re going to be making them into actual burritos.
3. Put about 3/4 Cup of mixture into the center of the tortilla. Top with hot sauce, cilantro, and cheese. Fold the burrito (if you want… if not skip to step 5).
4. Re-heat the pan over medium-high. Coat both sides of the burritos with cooking spray and place in the hot pan. Cook for 2 minutes on each side or until it is browned. Cut in half.
5. Top with Salsa, Hot Sauce, Cilantro, Sour Cream, or any other desired garnish.
So in typical Beth fashion, I put too much hot sauce on my Faux-Rito 😦 I had just opened a bottle of Trader Joe’s Habenero Hot Sauce… and should have known better.
Beth: How’s the new hot sauce? Is it really hot?
Dave: No, not at all.
Beth: Even with it being Habenero??!
Dave: Habenero is just the flavor, it’s really good, not too spicy.
Beth: (as I liberally shake some ontop of my entire meal) That’s weird, Habenero Peppers are usually really ——- (I take a bite) SPICY!!!!!!!!!!!!!!!!
Typical, typical. My mouth was burning for maybe a half hour. Nice.
This recipe was great for a late, rushed dinner… it was super easy to make but was a little more special than my typical Mexican Night dinners. We had about 2 servings of filling leftover which we ate without the tortilla, so you could probably stretch this to 4 servings- or you can use the full can of beans!
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