Recipe: Flavor-packed burritos are even easier than taco night
Weeknight Tex-Mex fare in my house usually leans towards tacos, but burritos are often quicker to pull off, since you can make the fillings in one skillet and need little more than jarred salsa or sour cream for toppings.
Think about burrito filling like a quick chili: ground meat, beans, and a flavorful tomato product are just about that’s required. I like to mix ground poultry — chicken or turkey both work well — with black beans and a can of Ro-tel brand tomatoes. With the green chile-filled Ro-tel in there, you needn’t worry about adding other seasonings besides salt,and the liquid in the can adds just enough moisture to the meat blend to make a cohesive filling. To add greater depth to mild-flavored poultry, make sure to get a good sear on it before mixing in the beans and tomatoes; it is easiest to do this by searing the chicken in large pieces before breaking it up with a wooden spoon.
From there, you can just roll up this filling mixture with a handful of grated cheese and call it a night, but I prefer to take the slightly longer extra step of searing the filled burritos on the stovetop prior to serving. A minute or two on each side brings crisp textural contrast to an otherwise very soft dish. Just be sure to sear the seam side first. This will seal in the cheese and keep the burrito intact when flipped.
- Extra-virgin olive or canola oil, for the meat and searing the burritos
- 1 pound ground chicken or turkey
- Salt
- 1 (14.5-ounce) can black beans, drained and rinsed
- 1 (10-ounce) can Ro-tel tomatoes, with its juices
- 4 large flour tortillas for burritos
- 1 cup grated Monterey Jack cheese, divided
- On the side: Salsa and/or sour cream
- Coat the bottom of a large skillet with olive oil and place over medium-high heat. When the oil is hot, add the meat in large chunks and season with salt. Let cook, undisturbed, until browned on the bottom, 2 to 3 minutes. Once the meat is browned, begin breaking it up with a wooden spoon. Add the beans and tomatoes and bring to a simmer. Continue to cook, still breaking up the meat as needed, until the mixture has thickened and the meat is flavorful, about 5 minutes. Season to taste with salt and transfer to a medium bowl. Wipe out the skillet.
- Meanwhile, wrap the tortillas in paper towels or a clean kitchen towel and microwave for 30 seconds on high power.
- Divide the meat mixture between the hot tortillas, placing it in a log in the center of the tortilla. Top each with 1/4 cup cheese. Roll up the burritos by first folding in the short sides, then rolling up the long sides, ending with the seam on the bottom. (If you have leftover filling, save for another use or make an additional burrito.)
- Add another coating of oil to the bottom of the skillet and return to medium heat. When the oil is hot, add two burritos, seam side down, and cook until golden brown, 1 to 2 minutes. Carefully flip and cook on the second side for another 1 to 2 minutes until brown. Adjust the heat as needed so that the burritos do not burn. Transfer to a platter and repeat with the remaining two burritos, adding additional oil as needed. Serve with salsa and/or sour cream, if desired. Serves 4.
Nutritional information
Per serving: Per serving, with ground chicken: 849 calories (percent of calories from fat, 39), 44 grams protein, 87 grams carbohydrates, 12 grams fiber, 37 grams fat (trace saturated fat), 123 milligrams cholesterol, 985 milligrams sodium.RELATED:
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