My awesome husband spent Labor Day doing some much needed yard work. It literally took him all day to weed, mow, do some other things with soil and put down some mulch. A whole lot of freakin’ mulch. 40 big bags to be exact. Our yard (front and back) looks better and I’m happy that I’m not looking out at dry dirt and soil anymore.
Since my husband worked all day in the yard and even skipped lunch in the process, I made one of his favorite things to eat: Chicken and Black Bean Stuffed Burritos. We are trying to go a little healthier, at least for this meal, so I left out the guacamole and sour cream and played dumb when he asked for some. He would eat at Chipotle every other day if I let him (thank God we don’t have one too close to our house). And McDonald’s on the off days if I let him. .
These homemade burritos were delicious and the raw tortillas from Costco that you cook at home, made them perfect! Seriously, in my book, the tortilla has to be freakin’ awesome in order for your burrito or fajita to be good and these were wonderful. And why not go another step further and add sautéed onions and mushrooms? It just tastes too good not to add these sautéed vegetables. If you want even more flavor, I used a chicken marinade and grilled my chicken. . so should I call this a fajita now? You can use shredded rotisserie chicken breast OR Grilled Curry Chicken marinated chicken breasts (recipe here). But please note the marinating time.
Hope you enjoy!
Chicken and Black Bean-Stuffed Burritos
- olive oil
- 1 onion, chopped
- 2 cups mushrooms, chopped
- 2 tablespoons fresh lime juice
- ½ teaspoon chili powder
- ¼ teaspoon ground cumin
- ¼ teaspoon black pepper
- ⅛ teaspoon ground red pepper (optional; if you want some heat)
- 2-3 cups shredded rotisserie chicken breast OR Grilled Curry Chicken marinated chicken breasts
- ¾ cup canned black beans, rinsed and drained
- ½ cup refrigerated fresh salsa (you may need more)
- 4 (8-inch) flour tortillas (I used the Tortilla Land raw tortillas you can buy from Costco)
- 1 cup tomatoes, chopped
- 1 cup shredded Monterey Jack cheese
- ¼ cup green onions, diced
- Grill the marinated chicken breast and slice or shred your store bought rotisserie chicken. Set aside.
- Heat a pan or skillet over medium-high heat. Add some olive oil and sauté the chopped onions and mushrooms for a few minutes. Add the lime juice, chili powder, ground cumin, black pepper and red pepper (if adding) and mix well. If using rotisserie chicken, add the shredded chicken to the pan and mix well.
- In a separate bowl, combine the black beans and salsa. Cook or heat your tortillas.
- To assemble: Sprinkle the shredded cheese on the warm tortillas, please some chicken breast down the center of each tortilla, top with the onions and mushrooms. Add the tomatoes, spoon on the bean/salsa mixture and add the green onions on top.
Recipe adapted from Cooking Light.