Time is one commodity that we can’t get enough of and it’s a shame to waste. Life is too hectic sometimes and it’s not always easy to get a healthy meal on the go. But with a bit of planning when you shop, you can whip up a healthy and tasty burrito that you can roll up and eat on the go.
Fast food is typically high calorie, and devoid of most vegetables unless you are getting a drive thru salad. Even then, all the fruit, cheese, bacon or chicken and dressing drives up the calorie count. I try to avoid these places unless I have no other option, but sadly, fast food is a staple in some people’s lives.
I’m all about eating healthy and having a few quick and delicious recipes is a good place to start if you have a time crunch. Sure, you can cook ahead on the weekends or you can purchase prepackaged meals, but how about a mostly from scratch meal that is full of veggies? Wraps or burritos are good options if you are eating on the run.
The recipe at the end originally called for 8 inch tortillas. I went up to 12 inch tortillas because if you have ever tried to fold up a proper burrito you know that size matters! By folding the ends closed, your run less risk of the burrito filling falling all over your lap while eating on the go. You can also add a bit more filling but adjust your serving accordingly.
If you’ve never rolled a burrito, here’s a helpful diagram. The rolling technique is also good for wraps and spring rolls.
Today’s recipe is a bit bland for my taste buds so I jacked up the flavor by adding a couple of fresh chopped jalapeño peppers and some chili powder. You could also add some Harissa sauce instead, but be careful as the strength of this chili paste varies from jar to jar. I’m not including my additions in the recipe because my heat tolerance may be higher than yours.
As you prepare the filling, play with the heat level to match your tastes. Oh, the filling can also be used as a skillet supper or in a frittata. Other additions to this burrito could be Spanish rice, sour cream, or guacamole; just remember not to overfill the tortilla or you may not get it rolled. You can also grill them in a skillet after rolled for a bit crunchier version.
Live, Laugh, Love and Eat Well.
Recipe by Oxmoor House
Filling Ingredients (makes about 7 cups)
Burrito Ingredients (for 6 burritos)
Heat a non-stick skillet with a light coating of spray oil over medium-high heat. Add the onion, yellow bell pepper, eggplant and garlic and sauté until tender; about 8 to 10 minutes.
Add the chicken broth and wine and cook for another minute. Remove from the heat and stir in the jarred pimento and cooked chicken.
Combine the black beans and water in a medium skillet; mash the beans with the back of a fork. Place pan over medium-high heat and stir in the filling and salt. Cook for 3 or 4 minutes stirring occasionally until heated thoroughly.
Heat tortillas per package directions. Spread about ½ to ¾ cup of chicken mixture slightly off center on one side of the tortilla; top each with ¼ cup lettuce, 1 TBSP each of salsa and cheese. Roll up and enjoy.
NOTE: If using fresh red bell pepper, jalapenos, or additional spices; sauté with the other ingredients in first step for filling.