Chicken and Rice Burritos

This is really simple but we all love it. Use leftover chicken and leftover rice and it only takes 10 minutes!

2 1/2 c. shredded chicken
1-2 c. cooked rice
1 3/4 c. water
1 package taco seasoning
1 8oz. can tomato sauce
1 large tomato diced
1/3 c. sliced green onions
8 burrito size tortillas

Optional extras
Shredded cheese
Guacamole
Sour cream
Salsa

Heat chicken, rice, water, taco seasoning, and tomato sauce until warm and thick. Add tomato and green onions. Spread desired amount and filling and extras on tortilla, roll up burrito style.

Black Bean Burritos

1 can black beans drained
¾ can corn drained
1 small zucchini chopped
3 roma tomatoes chopped
1 stalk green onions chopped
1/3 cup vegetable oil
juice from 3 limes
salt to taste

Marinate together for a few hours. Place a large spoonful of veggies (Drain out the juice - I use a slated spoon) on tortilla and top w/ mozzerela cheese. Close with toothpick. BBQ or grill under the broiler until lightly browned.

K3 Burritos

This is so easy it's barely even a recipe. When I lived in Kensington #3 (hence K3) my friend Cameron came over one Sunday with a bag full of groceries and proceeded to make me dinner. For how easy it is, it is delish!

1 box Zataran's Spanish Rice & 1 can diced tomatoes prepared according to box
1 can refried beans, warmed in microwave or heated on stove
lettuce
diced tomatoes
ranch dressing
whole wheat tortillas (these taste the best!)

Basically, make the rice and beans and then put as much or as little of everything you want wrapped in a tortilla. I also like to put corn and avocado in them. The ranch dressing and Spanish rice are so good together. If you're in Provo, the Reduced Fat Ranch from the BYU Creamery is the best. And, of course, warming the tortilla makes it even better.

Tomatillo Burritos

MEAT
3-5 lb. pork loin/roast
1 c. brown sugar
1 c. salsa
1 c. Dr. Pepper (optional – makes it a little sweeter)
Cook in crockpot on low for 7+ hours.
Shred when done.

RICE
1 c. rice
1 t. butter
2 cloves of garlic
1 t. grated lime zest
1 can chicken broth
¾ c. water
Cook 15-20 minutes or in a rice cooker.
MIX and pour over rice when done.
2 T. lime juice
2 t. sugar
3 T. fresh cilantro

BEANS
2 cloves garlic
1 t. cumin
2 T. olive oil
1 can black beans drained and rinsed
1/3 c. tomato juice
½ t. salt
Simmer over the stove until heated through.
2 T. fresh cilantro (add just before serving)

TOMATILLO SAUCE
1 c. sour cream
½ fiesta ranch packet
1 ranch packet
6 tomatillos husked and halved
1 clove garlic
2 limes juiced
¼ c. cilantro
In a blender mix.

Serve on tortillas with pork, rice, beans, lettuce, tomatoes, cheese and drizzle tomatillo sauce over.

This is a lot of steps, but can totally be simplified. I usually cook the meat and mix up the sauce as is... but the rest I simplify. For the rice I throw all that in a rice cooker, and then I just heat up a can of black beans seasoned with a little cumin and garlic powder. You still get the overall jist an yumminess of the recipe, but not all the work. The tomatillo sauce alone provides enough flavor!

P.s. The meat and sauce makes a lot, so if you're feeding a small family (even for Shayne and I who eat A LOT) I half the sauce and the meat. Though the meat freezes really well. The sauce is also REAL good for taco salads also.