Burritos with Black Beans, Chicken, Peppers

What is better than a fast supper? Nothing, try this with left over chicken, you could add what ever other veggies you like. These can also be frozen, cut in half for two servings.

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Ingredients

  • 1 can of black beans
  • 1 cup corn (frozen, or fresh)
  • 1.5 cup mozzarella or Mexican blend shredded cheese
  • 1 cup cooked rice (Optional)
  • ½ bell pepper, chopped (or use frozen when not in season.
  • ½ onion, chopped
  • ¼ cup cilantro, chopped (optional)
  • 1 tablespoon butter
  • 1 teaspoon oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • 1 teaspoon fajita seasoning
  • juice of half a line
  • 8 medium flour tortillas
  • 1 teaspoon garlic powder
  • 1 teaspoon chopped garlic
  • 2 chicken breasts cut into small strips or pieces brown slightly in pan, season with salt and pepper and a bit of garlic powder.
  1. Heat a large skillet to medium heat, add the peppers, onion, garlic, corn, cilantro, butter, juice of the lime, and spices, saute for 2-4 minutes on high. Remove from heat and set aside.
  2. To make the wraps, Lay tortilla flat on plate or counter, add ¼ cup of the bean mixture, 2 tablespoons rice, 2-3 tablespoons cheese. Be sure to leave about 2-3 inches from the corners. Wrap burrito by folding over the edges. Continue this for all 8 burritos.
  3. After the burritos are wrapped heat a large skillet or pan, add 1 teaspoon oil, place the burritos on the skillet for 1-2 minutes on each side until they are golden and crispy. For the “ridges” use a griddle that has the ridged lines.