By Angela McGowan
Burritos are one of those things I just can’t get enough of, but I had never actually made them at home, from scratch that is. I eventually decided to take the plunge, and these are one of the easiest, quickest things I’ve done in a while.
Yield: Serves 4
Easy Chicken Burritos
Ingredients:
- 2 cups cooked shredded chicken
- 1 -15 oz can re-fried beans, I used vegetarian
- 1 cup salsa
- 1 – 4 oz can green chilies
- 1 medium onion, diced
- 1 clove garlic, diced fine
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried cilantro
- 1/2 teaspoon cumin
- 1/4 teaspoon coriander
- 1/4- 1/2 teaspoon chile powder
- 1 tablespoon olive oil
toppings
- chopped lettuce
- chopped tomato
- shredded cheddar cheese
- large flour tortillas
- sour cream
- guacamole
- additional salsa
Directions:
1. Preheat a large skillet. Drizzle with olive oil. Add onion. Saute until translucent. Add garlic and saute for a few minutes more. Add chicken, beans and salsa. Add all spices and heat through.
2. Warm tortillas in microwave so they are more flexible. Add filling and wrap up. Top with lettuce, chopped tomato, and shredded cheese. Add sour cream, guacamole and salsa.
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