This isn’t exactly Mexican cuisine but a healthy recipe kids enjoy. I use a rotisserie chicken to make the burritos. A few of the kids I care for don’t like tomatoes, others don’t like avocados, some don’t like onions, so I serve salsa, guacamole, onions, and some other ingredients on the side for the children to decide for themselves if they want to add those toppings or not. If the kiddos don’t like spices, do not add spices to the chicken.
You Will Need:
1/2 tablespoon Chile pepper
1/4 tablespoon cumin
1/2 teaspoon salt
1 cup white rice
Juice of 1 lime
1/2 teaspoon cilantro
1/2 cup water
1-1/2 cups black beans
1/2 cup sour cream
1/2 cup guacamole
1 cup salsa
6 large flour tortillas
1 tomato, chopped
1 red onion, chopped
3/4 cups Monterey Jack cheese, shredded
1/4 cup Colby cheese, shredded
What to Do:
1. Cook rice according to package directions. Once cooked, season with lime and cilantro, if desired.
2. Preheat oven or toaster oven to 350 degrees Fahrenheit.
3. While the rice cooks, rip off chicken meat from the rotisserie chicken with your hands and pile on a plate. Season with the Chile powder, cumin, salt, and pepper, if desired.
4. Warm the tortilla for about 10 seconds on each side in a skillet. Place a tortilla flat on a plate. Spread just a small amount of filling slightly off-center, filling a quarter of the tortilla at most. Use a spoon to layer rice, then black beans, then chicken, (then onion and tomato if desired). Sprinkle plenty of cheese over the other ingredients.
5. Fold in the sides of tortilla so they nearly touch (but not quite) hold in the sides while rolling up the tortilla tightly.
6. Warm burritos in oven or toaster oven at 350 degrees Fahrenheit just briefly until the cheese is slightly melted. You don’t want the tortilla to be crunchy.
7. Serve with sour cream, salsa, and guacamole.
Photo by Stephanie Felzenberg