Fajita Burrito Bowl

One of the biggest challenges in college is not just having limited cooking skills and cooking equipment, but having the time to plan and prepare delicious food day in and day out without resorting to "convenience" and "fast food dining! This post, a fantastic idea from the popular Tasty website, is a one stop solution to all of the above--one sheet pan, roasting, assembly, your done--with at least two, maybe three, meals for leftovers.

Fajita Burrito Bowl

Equipment:
Large Baking Sheet with rim
Aluminum Foil (you will have virtually no clean up either)
PAM Spray

Ingredients:
2 large chicken breasts
Taco Seasoning
1/4 cup Salsa or Taco Sauce per chicken breast
2-3 Bell Peppers--red, green, orange or yellow, sliced in vertical strips
Yellow Onions or Red Onions, sliced 
1 (15 oz) whole kernel corn
1 (15 oz) black beans, drained and washed
Cherry Tomatoes

White or Brown Rice, pre-made or Minute White or Brown Rice

Instructions:
1. Wash hands.
2. Preheat oven 400F degrees.
3. Line baking sheet with foil and spray with PAM.
4. Place chicken breasts in center of sheet pan and sprinkle with salt and pepper.

5. Sprinkle with taco seasoning and cover breasts with 1/4 cup of taco sauce or salsa.
6. Surround chicken breasts with tomatoes, peppers, onions.
7. Sprinkle vegetables with salt and pepper and olive oil.
8. Roast at 400F degrees for 20-25 minutes until chicken is tender.

9. Start assembly: Rice--veggies--corn--beans--tomatoes (roasted or fresh)--peppers--cheese--green onions--cilantro--condiments--lime

 10. Set aside leftovers ready to go!!!

 

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!