Monday, March 30, 2009

baked fajita burritos

I was trying to figure out what to make for dinner and realized we had a hodgepodge of leftovers in the fridge - cooked black beans begging to be used, a little container of leftover rice from stir fry last week, sliced peppers just about to go bad, cilantro left over from black bean dip and half a jar of salsa (without a tortilla chip in sight). I bought these tortillas last week with no meal in mind, I just happen to have a slight obsession with the english muffins of this brand, so I figured these had to be good. So you see, the stars aligned and this meal was born. Absolutely delicious too if I do say so myself.

Baked Fajita Burritos
4 large whole wheat tortillas
1 C black beans
1 C cooked rice
1/2 red pepper, chopped
1/2 green pepper, chopped
1/2 onion, chopped (preferably red)
1 can diced tomatoes (if fresh not available!) or 1 jar of salsa
1 C shredded mexican blend cheese
chili powder
fresh chopped cilantro
sour cream

Spray 9x13 inch glass casserole or baking dish with cooking spray. Pour a thin layer of salsa into dish.

Heat olive oil in a saute pan. Toss in peppers & onion and oregano (to taste) and saute for 5 minutes or so (I prefer crunchy veggies). Set aside.

Divide rice, black beans, pepper & onions, and cheese between the four tortillas. Sprinkle each burrito with cumin & chili powder to your liking. Roll each tortilla up and place in prepared casserole dish seam side down. Cover with remaining salsa. Cover with a lid or foil. Bake at 350 degrees for 45 minutes.

Remove from oven and let sit for a few minutes. Top each serving with sour cream and finely chopped cilantro to your taste.

This recipe is great because there's so much you can do with it - substitute whatever beans you have on hand (refried would work great) and add chicken or ground turkey.

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