Wow guys. It’s been a really long time since I’ve blogged. I’ve kind of been all over the place the last few months, and really not cooking very much–or at least no actual new recipes. I’m completely changing the way I eat so mostly it’s been a bit of trial and error to see what works and what doesn’t.
I went and visited my cousin in Winston-Salem a few weeks ago. She’s really big into clean eating–organics, local produce, no preservatives. I cannot afford to go as extreme as she does it, but I did learn some helpful lessons about what my body needs when. It’s been a bit of a shock on my body, to cut out so much of the junk. I’m not even talking about junk food, just the preservatives and extreme amounts of sodium so much of the convenience foods have today. Hence the trial and error–because of my migraines, I have to be careful about going too extreme too fast–which is why crash diets and cleanses have never really worked for me. I’m starting to feel a lot better–monitoring what goes in, as well as taking up biking.
Anyway, this recipe idea came at an amazing time. I’ve been trying to spend a few hours every weekend putting together a few dishes that I can freeze in individual portions. It makes it so easy then, to pack one of the meals for lunch. Lean Cuisine and Healthy Choice are great for portion control–but there’s a lot up unpronounceable ingredients on their lists. This uses simple ingredients and was so easy to throw together. The following is what I had on hand (and no, most of it isn’t organic, and probably does have some preservatives in it, but it’s still better for me than what I was eating), but feel free to change it up. I would have loved roasted peppers in this, and some cilantro.
Homemade Frozen Burritos
Inspired by The Kitchn
2 cloves garlic, minced
1 small onion, diced
2-3 cups roast chicken (you can use raw, just make sure you cook it fully)
Cumin, chili powder, hot sauce (whatever spices you have on hand)
1 can black beans
1 can diced tomatoes
1 bag frozen corn, thawed
Shredded Cheddar cheese
Tortillas (I used Low-Carb)
In a medium skillet, heat oil over medium high heat. Saute onions and garlic until soft.
Add chicken, toss with spices of your choice. My chicken was left over from a roast I had done the day before, but feel free to saute sliced chicken breasts if you want.
Add beans, tomatoes and corn. Toss until warmed through.
Set up a little work station. Make a pile of tortillas, a bowl of cheese, your foil for wrapping.
To make the burritos:
1. Grab a tortilla.
2. Spread a little line of cheese down the middle.
3. Scoop about 1/2 cup of filling onto the cheese (you need less than you think).
4. Fold two ends in towards the center. Roll burrito.
5. Roll completed burrito in foil.
6. Repeat until you have all your tortillas filled!
8. To heat, remove the foil. Wrap in a damp paper towel (this will help keep the ends from getting hard). Microwave for 3 minutes. Enjoy!
Man, I wish I would have taken pictures of this process. I could have gone all Pioneer Woman on you. Unfortunately, I do not have that much foresight or blogging prowess. Make this though. It’s so easy, and it’s soooo yummy.