Black Bean and Guac Burrito

Courtesy of: Naturally Ella via Erin Alderson

Ingredients:

• 2 large flour tortillas
• 1/2 cup brown rice, cooked
• 1/2 can black beans
• lettuce, onion, and tomatoes to taste
  
• 1/3 cup Moneteray Jack Cheese

Directions:

1. 1. * Also for ingredients, you will need a batch of guacamole.
   2. Spread guacamole in the center of the flour tortilla. Place rice, beans, cheese, and toppings on top of the guacamole. Roll into a burrito and tuck in the ends.
   3. Using an indoor grill or a panini press, heat burrito until tortilla browns on each side.
   4. Serve with remaining guacamole or salsa.

Chicken Quesadillas

I have made this recipe from skinnytaste.com a couple of times and other than it being a little messy, it's really tasty. I highly recommend freezing any leftovers for a quick and easy lunch or dinner at a later date.

Ingredients:

• 16 oz skinless chicken breast (or leftover shredded chicken)
  
• cumin
• oregano
• garlic powder
• salt and fresh pepper
• cooking spray
• 1/2 small onion, cut into strips
• 1 bell pepper (red or green) cut into strips
• 1 clove garlic, minced
• 1 tbsp oil
• 1-1/3 cup Mexican blend shredded cheese
• 1 cup avocado-mango salsa (we use the peach salsa from Trader Joe's)
  
• 8 whole wheat flour tortillas

Directions:

1. Slice chicken breast in half so you have 4 cutlets.
2. Season chicken generously with salt, pepper, cumin, oregano and garlic powder.
3. Lightly spray a skillet on medium heat with oil or if using a grill, grill chicken until cooked on both sides.
   
4. Remove from heat and cut chicken into strips, set aside.
   
5. To the skillet, add 1 tbsp oil and cook onions and peppers, season with salt and pepper.
6. Cook about 2 minutes, add garlic and continue cooking until vegetables are soft being careful not to burn the garlic. When cooked, set aside.
7. Heat skillet on medium heat and lightly spray with oil.
8. Add tortilla, top with cheese, chicken, onions, peppers, and pico de gallo or salsa.
9. Top with the other tortilla. Cheese should be melted and the bottom of the tortilla should be golden brown.
10. Put a plate on top of the quesadilla to flip it over onto the plate. Then slide the other side onto the skillet.
11. Cook another minute and remove with a spatula.
12. Cut into wedges and serve with sour cream if you wish.
    

Chicken Ropa Vieja

The other thing I LOVE about skinnytaste.com is that there are several Latin recipes listed. This is also a crock pot recipe, which is a bonus in my book. This dish is meant to be served over Cilantro Lime Rice with Southwestern Black Bean Salad as the topper.

Ingredients:

• 3 chicken breast halves (I used 1/2 whole chicken)
  
• 1 small onion, quartered
• 1 tomato, quartered
• 1 carrot, peeled and chopped (I just used some pre-cut baby carrots)
  
• 2 cloves garlic, peeled
• 1 tbsp olive oil
• 1 small onion, thinly sliced
• 1 small green bell pepper, seeded and thinly sliced
• 1 small red bell pepper, seeded and thinly sliced
• 1/4 cup dry white wine (I left this ingredient out)
  
• 1/2 cup tomato sauce
• reserved broth
  
• 1 tsp cumin, or more to taste
• garlic powder
• salt and pepper to taste

Directions:

1. Place chicken, onion, tomato, carrot, and 2 cloves of garlic into crock pot.
   
2. Add water to cover, and set to high for 4 hours until the chicken is tender. If cooking on the stove, cook on medium-low, and simmer until the chicken is tender, 30 to 40 minutes.
3. Place the chicken into a bowl and shred it into strips using a fork; set aside.
   
4. Reserve the liquid.
5. In a large deep skillet, heat olive oil (or butter :)) over medium heat.
   
6. Add the garlic, onions, green peppers, and red peppers.
7. Cook about 3 to 4 minutes.
8. Stir in chicken, tomato sauce, white wine, and about 3/4 cup of the reserved broth to create a nice sauce.
9. Season with cumin, garlic powder salt, and pepper.
10. Cover and simmer on low for about 10 minutes more adding more broth and seasoning if needed. Makes 4 cups.
    

Black Bean Burritos

A couple of weeks ago, I was looking for a more vegetarian type recipe that would also be nutritious and filling. Even though my husband believes meat should be eaten with every meal, he did actually like this dish; however, added that "shredded chicken or beef would be really good with this too."

Ingredients:

• 2 (10 inch) flour tortillas (I used about 4 corn tortillas simply because I am trying to steer clear of wheat and gluten)
  
• 2 tablespoons olive oil
• 1 small onion, chopped
• 1/2 red bell pepper, chopped
• 1 teaspoon minced garlic
• 1 (15 ounce) can black beans, rinsed and drained
  
• 1 teaspoon minced jalapeno peppers
• 3 ounces cream cheese
• 1/2 teaspoon salt
• 2 tablespoons chopped fresh cilantro (I left this out simply because I rarely have a need for fresh cilantro)

Directions:

1. Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through. (or place about 4 tortillas in-between 2 damp paper towels and place in the microwave for about 45 sec.)
   
2. Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
3. Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.
4. Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.