Thursday, May 5, 2016

Loaded Smothered Burritos

This burrito recipe will make the perfect dinner to celebrate Cinco de Mayo tonight! It's so yummy and so easy to put together. I make this recipe all the time and it's always a big hit! My family loves it. 
This burrito is loaded with rice, cheese and black beans and is smothered in green enchilada sauce. This recipe reminds me of the burritos you get at Costa Vida or Cafe Rio! I make mine in individual disposable tin pans. And I use the Rice-a-Roni Rice Pilaf to make this recipe even easier! 
We like ours with shredded chicken, but you can use any meat you want. Steak and shredded pork taste good in this recipe too! I also love the mild green enchilada sauce but you can use your favorite kind of enchilada sauce. I serve mine with chopped lettuce and fresh cilantro mixed with tomatoes and tossed with just a little bit of lime juice. Your family will love having this for dinner! Happy Cinco de Mayo! 
Loaded Smothered Burrito  

Ingredients: 
2 large chicken breasts, (or favorite meat) cooked and shredded. Seasoned with garlic powder, salt and pepper. 
1 box Rice Pilaf (cooked according to the directions on the box)
1 can black beans, rinsed and drained
5-6 large tortillas 
1 large can Enchilada Sauce
Shredded Cheese
Lettuce
Tomatoes 
Cilantro
Limes 

Directions: 
Preheat oven to 400 degrees. Cook meat and rice. Warm tortillas for 30 seconds in microwave, this makes them easier to roll. Lay tortilla on a cutting board. Add a scoop of rice, scoop of black beans and then a scoop of meat in the middle of the tortilla. Add a spoon full of enchilada sauce over the meat. Add some cheese. Roll tortilla up and place in an oven safe dish. Cover with enchilada sauce and shredded cheese. Cook in the oven until cheese is melted and bubbly. 
Toss chopped tomatoes and fresh cilantro with the half of one lime. Serve burritos with sour cream, salsa and chopped lettuce. Enjoy! 

The Keeper of the Crayons 

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