This recipe is one of my favorite easy recipes, and it’s been on the regular rotation for the past three years in the Stead household. The only time I couldn’t eat it was when I was pregnant with #1 and I couldn’t eat anything I prepared. (Side note: Those times were great — my husband had to cook EVERYTHING. Darn.) Because my husband is carnivorous, he insists that we continue to use the chicken, but I really think this recipe could be made without. I’ll include it with, though I don’t think there’s anything you’ll need in addition if you remove the chicken breast to make this a veg-tastic meal so — I am categorizing it as both.
- 2 cups chopped cooked chicken breast (I usually use two raw chicken breasts, chop into small pieces and cook in skillet with a dab of olive oil and fresh ground pepper)
- 1 (15-oz.) can black beans, rinsed and drained
- 1 (11-oz.) can yellow corn with red and green bell peppers, drained (sold as Mexican corn)
- 1 cup (4 oz.) shredded 2% reduced-fat Cheddar cheese
- Creamy Cilantro-Jalapeño Sauce
- 8 (8-inch) soft taco-size whole wheat flour tortillas, warmed
- Salsa (optional)
For the sauce:
- 1 cup light sour cream
- 1/2 cup loosely packed fresh cilantro leaves, chopped
- 2 tablespoons diced pickled jalapeño peppers
- 2 teaspoons chopped yellow onion
- 2 teaspoons Dijon mustard
- 1 teaspoon lime zest
For the sauce: I listed the ingredients as the recipe calls, but I have found that I like a little bit more of everything — more jalapenos, onion, and about double the cilantro. (I can’t say that I actually measure anymore, so I don’t think it’s really important for you to, either. It’s all about your preference.)
The recipe calls for 1/2 of the sauce mixture tossed with the Mexican corn, cheese, black beans, and chicken. Roll into a burrito and place the seam down on a non-stick or greased pan or griddle, let brown for a few minutes to “seal” the burrito and melt the cheese, then flip and repeat for browning. Serve with a side of the sauce and salsa.
The way I prepare it seems to work better for me. I make the sauce earlier in the day, or at times the day before (store in a tight container.). When it’s time for dinner, it’s fairly simple to cook the chicken while I’m draining the corn and beans, then toss it all together with the warm chicken and cheese. I throw the mixture in the microwave while I’m lightly browning one side of the tortilla (keeps it from being mushy inside), add the filling, and brown on each side for a minute or two. Because it was microwaved, the cheese is melted and everything is nice and warm, which means less time on the skillet (and less time until it’s on the dinner table!)
Simple, easy, delicious, and impressive.