Friday, October 8, 2010

Cajun Black Bean Burritos

Cajun Black Bean Burritos
Lisa Pearson


¼ cup olive oil

1 medium onion, chopped

4 garlic cloves, minced

1 Tbsp. Better Than Bouillon Chicken Soup Base {Trader Joes} or regular bouillion

¼ cup cup water

2 boneless/skinless chicken breasts, cut into small pieces

1 bunch cilantro, chopped {be sure to soak, drain, rinse, drain!}

1 tsp. cumin

1 tsp. cayenne pepper

2 Tbsp. chili powder

2 cups cooked rice {I use leftover Jasmine rice}

1 can Trader Joe’s Cajun Style Black Beans…do not drain

1 package flour tortillas {I prefer Trader Joe’s Organic Wheat & Corn Tortillas}


Over medium heat, sauté onion and garlic in oil until fragrant. Add bouillon, water and spices and continue cooking until chicken is cooked through
Add rice and beans. Stir.

Using an ice cream scoop, put two scoops of filling onto each tortilla shell. May add cheese, too. Roll each tortilla up, burrito style and place on SILPAT.
Bake at 350 for about 68 minutes or until golden.

Serve with MORE cheese, salsa, sour cream and whatever else you love.
Serves about 6 unless you are feeding teenage boys or hungry firefighters!!!

This is an easy recipe you can double and freeze. I like to wrap them individually in Kabinet Wax papers and then stick them in a gallon-sized Ziploc bag. Remove from freezer and zap them for 3 minutes!


*You can use one can of chicken instead of fresh if you are short on time.

*You may add more chicken and less rice if you LOVE meat.

*Have fun with this basic recipe and let me know if you come up with other fun combos!

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