Simple Burritos 4 College Appetites

College cooking can make a huge difference not only in the college budget, but most importantly, in the quality of food your consuming!! If all you can do is stir and heat a skillet or saucepan…miracles can occur!

Foods like burritos are super simple with just a few moves, and provide enough leftovers; or, at least enough to share with your apartment mates, or have second helpings, or whatever! You should not be hungry if you make a batch of these burritos! 

Additionally, if you have leftovers like rice, peppers, salsa, corn--these can be used and added to bulk up the burrito content and stretching your dollar…all while minimizing any food waste that you wouldn't know what to do with--try it this week! 

(A great idea utilized and revamped The Pioneer Woman. I made some variations with rice and black beans for vegetarian options; and, I simplified spices by using Rick Bayless' Red Chili Enchilada Sauce for the meat!)

Burritos 4 College Appetites

Equipment:

Non-stick Skillet

Medium saucepan

Ingredients:
1 lb of ground lean hamburger meat
1 medium onion, diced
1/2 jalapeño, diced
1/2 green pepper, diced
3 cloves garlic, minced
1/2 pouch of Rick Bayless' Red Chili Sauce
Pinch of thyme & oregano (optional)
Salt & Pepper

1 can reduced-fat refried beans
1 cup sharp cheddar cheese
Large tortillas

Alternative Options and add-ins:
Fiery Black Beans
Leftover Rice
Roasted chicken
Seared peppers & onions
All the other trimmings, i.e. salsa, guac, sour cream, hot sauce

Instructions:
1. Wash your hands.
2. Prep your ingredients, i.e. garlic, onion, green pepper, and jalapeño (optional).

3. Sear veggies in medium-large skillet until translucent.

4. Add meat, sprinkle with salt & pepper, and brown lightly.

5. Add 1/2 pouch of Red Chili Sauce to taste.

6. If you like extra spice, add some Chili powder, cumin, thyme, oregano, cayenne.

7. Heat your refried beans in a medium saucepan with 1/4 cup of the seared veggies.

8. Add sharp cheddar and stir--loved this idea from The Pioneer Woman!!

9. Prep the table and ring the dinner bell!!

10. Assemble, drizzle with remaining Red Chili Sauce and sprinkles of cheese. 

Want it all gooey and melted…heat in microwave x 15-20 seconds…or just dig in!

Simple Chicken and Black Bean Enchiladas

When I first started cooking during grad school, I'd often send away for the free recipe booklets that food companies produced for promos.  Even now, I occasionally find new recipes in magazine ads that turn out to be 'keepers'.   This one is from Daisy Brand Sour Cream with only slight variation.

Enchiladas are a great meal for your college, or grad school, days.  If you use a few short-cuts, like Rick Bayless' Salsa Verde and a store-bought roasted chicken, this meal can be produced in under 20 minutes. While it bakes for 35-45 minutes, you can get other stuff done.

I also wound up with extra enchiladas, but no sauce.  So I froze them--they will make great burritos, or I can simply buy extra salsa verde to make it all over again!

Equipment:

9" x 13" x 2" Pyrex / oven-proof dish

PAM Spray

Mixing bowl

Sieve to drain beans (or simply use the lid of the can)

Oven

Ingredients:

3 8 oz pouches of Frontera Grill 'Salsa Verde' (or 2 10 oz cans of Green Verde Sauce)

15 oz can of black beans, drained and rinsed

2 cups boneless cooked chicken, chopped or shredded

1/2 cup sliced green onions

1 1/2 cups reduced fat shredded Cheddar cheese

1 cup Daisy Brand Light Sour Cream, divided into 1/2 cups

1/2 tsp salt

1/2 tsp pepper

8 8" flour tortillas

1/4 cup fresh cilantro, chopped (optional)

Instructions

1. WAsh your hands.

2. Preheat oven to 350F degrees.

3. Spray your pyrex dish and spread 1 cup of the salsa verde across the bottom.

4. In a large mixing bowl, combine the beans, chicken, onions, 1 cup cheese and 1/2 cup sour cream

5. Add 1/2 cup of salsa verde.

6. Add 1/2 cup of the meat mixture to a tortilla.

7. Begin rolling from one end and tucking in the sides to form a little burrito roll up.

8. Place the seam down inside the pyrex dish

9. Once you have the dish filled with enchiladas, cover them in salsa verde.

10. Bake for 35-45 minutes @ 350F degrees x 15 minutes

11. Then turn down to 325F degrees x 20-30 minutes.  

12. Add remaining cheese in the last 3-5 minutes.

13. Serve with sour cream, salsa and sprinkle with cilantro and green onions.