This recipe is one of those incredibly quick meals to make. It’s about 5 minutes of prep, about 10 minutes of cooking, and then it’s serve and eat. Can’t get much quicker than that, without resorting to ramen ;)
1 Small onion, chopped
1 clove of garlic, minced
2 tablespoons vegetable oil
1 pound of chicken breasts, cut into thin strips
1 can (12 ounces) black beans, drained and rinsed
1 1/2 cups salsa, prepared
1/2 teaspoon chili powder
6 8-inch tortillas
Cheddar cheese, shredded
Black Olives, chopped
In a frying pan, saute onion & garlic in the oil over medium-high heat, until the onions are translucent. Add in the chicken and cook until no longer pink inside — about 4-5 minutes. Mix in the beans, salsa and chili powder. Cook about 5 more minutes.
Meanwhile, heat the tortillas. Easy way to do that is to layer the tortillas on a plate, with a damp paper towel between them, and microwave for about 30 seconds.
Lay a tortilla out flat, and the spoon 1/2 cup of filling into the tortilla, top with cheese. Fold the bottom 1/4 of the tortilla up over the chicken, and then roll the tortilla to form a burrito.
Top with more cheese, and bake in the oven at 450, for about 2 minutes, or until the cheese has melted. Top with sour cream, cilantro, and black olives.
Serve with Spanish Rice. (recipe to follow tomorrow)
- – You can use dried beans – just soak over night, then rinse, and simmer for about 1 1/2 hours.
- – I usually use Goya Black Beans – these, imo, are the best
- – If you cannot get Black Beans, Pinto beans will work just fine, or, even, left over refried beans.
- – You can serve these right away, without having to bake these for 2 minutes. Just make sure the tortillas have been pre-warmed.