My husband and I don’t tend to get a lot of pre-made frozen meals from the grocery.
Not saying we are saints and cook everything from scratch, but we have this amazing app in NYC called "Seamless," where over 300 restaurants will deliver directly to our door—and fast.
But I do tend to get one frozen meal from the store from time to time...and it’s always burritos.
Hearty, full of veggies, and—even if it’s not the best brand—anything tastes good with some extra hot sauce and salsa.
So I figured it was time to make some burritos from scratch!
I wanted them to be classically Meat on the Side, with lots of veggies and a hint of meat...
And of course bursting with flavor!
So I included cumin, paprika, and ancho chilli powder.
It’s really quite simple: just sautée up a bunch of veggies, add refried beans to hold it all together, then throw in the seasonings, salsa, and cheese, and roll it up!
It’s a whole meal wrapped up in a tortilla. Ummm, who wouldn’t like that?!
I’m pretty sure we will be well-fed, Seamless or not!
makes: 8 burritos
- 1 tablespoon olive oil
- 2 medium red or yellow bell peppers, coarsely chopped
- 2 medium poblano peppers, coarsely chopped
- 1 small yellow onion, coarsely chopped
- 4 garlic cloves, minced
- 1 pound cooked chicken breast, diced (about 2 chicken breasts)
- One 15-ounce can black beans
- One 15-ounce can refried beans
- 2 teaspoons kosher salt
- 1½ teaspoons ground cumin
- 1 teaspoon ancho chili powder
- 1 teaspoon paprika
- 1 cup salsa verde, plus more for reheating
- Eight 10-inch burrito-size flour tortillas
- 1 cup shredded cheddar cheese, plus more for reheating (optional)
- Heat the oil in a large skillet over medium-high heat, then add the bell peppers, poblano peppers, onion, and garlic, cooking until the veggies are soft—8 to 10 minutes. Next add the chicken, black beans, refried beans, salt, cumin, chili powder, and paprika, stirring to combine.
- To assemble the burritos, spread 2 tablespoons of salsa verde in a line on the top half of each tortilla. Follow this with 2 tablespoons of the cheddar, then ⅛ of the cooked filling. Roll each tortilla into a burrito.
- Freeze the burritos on a tray or in a plastic bag, separated by foil or parchment paper so they don’t stick together.
- When you are ready to eat, remove the frozen burritos from the freezer and place on a microwave safe plate; microwave on high for 4 minutes, rotating halfway through, then top with additional salsa and cheese, if desired. Alternately, you can bake the burritos in the oven if you prefer; remove them from the freezer and place them on a baking sheet, covering them with salsa so the tortillas don't try out; bake them in an oven set to 375°F for 30 to 35 minutes. Enjoy!