Finding the time and energy to get dinner on the table is challenging enough during the week.
Add picky eaters to the mix — the child who won’t eat anything green, the teenager who has gone vegetarian — and it can become a nightmare.
It’s a good reason to embrace burritos as a mainstay of your weeknight repertoire. Not only are they speedy to assemble, they also are incredibly versatile. Stuff them with greens, or not. Meat, or not. Make them as healthy (or un) as you like.
Chicken, cheese and brown rice burritos
115-ounce can low-fat refried beans
18 1/2-ounce package heat-and-serve brown rice
1 1/2cups shredded cheddar or Monterey Jack cheese, divided
3/4cup salsa, divided
4large flour tortillas
8deli slices chicken breast
Sour cream, for serving (optional)
1avocado, peeled, pitted and sliced
1large tomato, cut into wedges
Heat the oven to 400 degrees. Lightly spritz a baking sheet with cooking spray.
In a medium bowl, mix together the refried beans, rice, 1 cup of the cheese and 1/4 cup of the salsa.
Arrange the tortillas flat on the counter. Arrange two slices of chicken over each tortilla. Spread a quarter of the bean and cheese mixture in an even layer over each. Roll up each tortilla, tucking in the ends as you go.
Place the burritos on the prepared baking sheet. Cover with foil. Bake for 20 minutes. Remove the foil, sprinkle the remaining cheese over the burritos, then bake, uncovered, for another 8 to 10 minutes.
To serve, top each burrito with a bit of the remaining salsa and a dollop of sour cream, if using. Accompany with slices of avocado and tomato.
Makes four servings. Per serving: 798 calories; 245 calories from fat; 27 g fat (11 g saturated; 0 g trans fats); 51 mg cholesterol; 104 g carbohydrate; 33 g protein; 16 g fiber; 1,523 mg sodium.
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