I love Qdoba and Chipotle--Those "in between" kind of restaurants. As in in between a Taco Bell and a true sit down Mexican restaurant. What I like the most is that you can "build your own", which means you can load up your burritto or a burritto bowl with healthy, good choices. (And it still tastes awesome!) I came up with my version this week out of a desperation dinner moment, but this 7 Layer Grilled Burritto was so good, it's officially going in the line up. Did I mention it is ridiculously easy too?!
Here's What You Need: (Makes about 4)
Whole grain microwaveable rice (I Like Seeds of Change)
Avocado
Low-fat Mexican shredded cheese
Tomatoes (3-4 small ones)
Cilantro (TBS per burritto)
5oz frozen corn
14.5oz organic black beans
Lime (2)
½ each tsp cumin, cayenne, adobo (I love Penzey’s)
Wheat tortillas
Avocado
Low-fat Mexican shredded cheese
Tomatoes (3-4 small ones)
Cilantro (TBS per burritto)
5oz frozen corn
14.5oz organic black beans
Lime (2)
½ each tsp cumin, cayenne, adobo (I love Penzey’s)
Wheat tortillas
Here's What You Do:
Drain the black beans, leaving a little bit of the "juice". (This is why I recommend organic, as it is much lower in sodium.) Add the corn, the beans, and the spices to a skillet over medium, stirring for about 5 minutes until everything is warmed through. Preheat your panini maker*. Microwave the rice and slice the avocado and the tomatoes. Season the tomatoes with salt and pepper and the avocado with a big squeeze of lime. Scoop a few big spoonfuls of rice into the center of a tortilla, followed by the corn and bean mixture, a few slices of tomato, the cilantro, the avocado and then a little bit of cheese (Under 1 TBS). Fold in the sides of the tortilla and then the middle, forming the burritto. Place it carefully down on the panini maker and heat for 5 minutes. Let cool slightly. Its really great if you serve it with a mixture of hot sauce and plain yogurt to dip.
Drain the black beans, leaving a little bit of the "juice". (This is why I recommend organic, as it is much lower in sodium.) Add the corn, the beans, and the spices to a skillet over medium, stirring for about 5 minutes until everything is warmed through. Preheat your panini maker*. Microwave the rice and slice the avocado and the tomatoes. Season the tomatoes with salt and pepper and the avocado with a big squeeze of lime. Scoop a few big spoonfuls of rice into the center of a tortilla, followed by the corn and bean mixture, a few slices of tomato, the cilantro, the avocado and then a little bit of cheese (Under 1 TBS). Fold in the sides of the tortilla and then the middle, forming the burritto. Place it carefully down on the panini maker and heat for 5 minutes. Let cool slightly. Its really great if you serve it with a mixture of hot sauce and plain yogurt to dip.
*If you don't have a panini maker don't worry. (--Though they are worth every penny!) You can put the burritto seam side down on a hot grill pan and put another pan over the top of it, pressing down. Heat for about 3 minutes on one side and about 3 on the other. You could also make this on a "real grill" being very careful to not let the ingredients spill out.
Kid Tip:
You can vary this depending on the age of your kids. My boys preferred the insides of the burritto in a bowl. I gave them whole grain chips to scoop everything up with. I think that making them into quesadillas would have worked quite well for them too. (Then I could make those alongside the burrittos in the panini maker.)
You can vary this depending on the age of your kids. My boys preferred the insides of the burritto in a bowl. I gave them whole grain chips to scoop everything up with. I think that making them into quesadillas would have worked quite well for them too. (Then I could make those alongside the burrittos in the panini maker.)
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