These Southwest Chicken Burritos come from the lovely and talented Wendy at A Day in the Life on the Farm. I am highlighting her today as part of the Secret Recipe Club.
Wendy and her husband were living in a large city as police officers and decided years ago that they were done with that life. They packed up and headed to a town of 4,000 people and have lived life on the farm ever since. They learned to make their own fresh greens, raise their own meat and live a sustainable lifestyle.
I am honored to feature her this month and urge you to try some of her other fun recipes that I couldn't feature today but looked equally as good.
L-R Wendy and her husband on the farm, baked pineapple, angel wings, this and that salad
Angel Wings--I've Never Had These and They Look AMAZING!
Baked Pineapple--A Great Twist on a Summer Favorite. I Can Picture This With Ice Cream
This and That Salad--Perfect for Using Up All Those Summer Veggies!
- 1 ½ cup chicken, cooked and shredded
- 1 cup brown rice or quinoa, cooked
- 1 (15 oz) can black beans, rinsed
- ½ red bell pepper, diced
- 3 green onions. finely sliced
- 2 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1 tsp. salt
- 2 cups mexican blend cheese, shredded
- 10 (8") flour, corn or whole wheat tortillas
- Sour cream or cilantro for topping
- Preheat oven to 350 degrees. Lightly grease a 9x13 inch pan.
- In a large bowl, mix together the chicken, rice, black beans, bell pepper, onions, chili powder, cumin, garlic powder, salt and one cup of the cheese until combined. Set aside.
- Lightly wet tortillas and place in microwave. Microwave on high for 30 seconds until tortillas are soft.
- Remove tortillas from microwave and place a generous spoonful of chicken mixture down the center of each tortilla. Fold the tortilla up and place the folded side down in a lightly greased 9x13 inch pan. Sprinkle remaining cheese evenly over the burritos. Bake at 350 degrees for 18-22 minutes or until the burritos are heated through. Serve topped with sour cream or cilantro.
You can easily make these a summer meal on the grill. Prepare the burritos as directed above. Preheat your grill to medium low heat. Arrange burritos on a lightly greased sheet of aluminum foil. Wrap burritos in tin foil then place on grill. Cook for approximately 12-15 minutes checking and rotating burritos every five minutes to ensure they don't burn. Remove from heat and serve with sour cream and cilantro if desired.
Dorothy at Shockingly Delicious
Love the look of that salad, but ADORE the name "This and That Salad." Great SRC pick!
Wendy, A Day in the Life on the Farm
Thanks for doing such a great feature on me. I am very happy to belong to SRC.
I just finished lunch, but your photo is making my mouth water.... delicious pick for your May assignment!
I am loving how many of today's recipes feature quinoa! Love that it has mango in it too 🙂 YUM! Great pick for today's reveal day 🙂
Karen @ Karen's Kitchen Stories
I love anything burrito! That melty cheese on top is calling my name!
Rebekah @ Making Miracles
Mmm... this looks like a good one for our house - I will have to save this one and give it a try soon; yumm!
Jess @ Flying on Jess Fuel
ooooh, I looooove mango salsa! These burritos sound awesome! (Baked pineapple sounds pretty amazing too....!)
Lynn @ Turnips 2 Tangerines
Great recipe, it sounds delicious:) Great SRC~ Lynn @ Turnips 2 Tangerines
Couscous & Consciousness
I don't think I've ever actually made burritos, but these look so good I think I might have to give them a try.
Yum! I bet the mango salsa really makes this dish!