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.