Life-Changing Burritos

Life-Changing Burritos

I know.  We just had a burrito post recently.  But when we were in Portland, and I was busy doing wedding related things with Doodle and the other bridesmaids, the Pie was often left to his own devices.  Luckily, Portland is a very walkable city, and there was a good Street Fighter tournament on the web for him to watch when he got bored with walking about.  One afternoon, he happened upon a place called the Burrito Bar.  The burrito he had there, according to him, changed his life forever.  So last week, he recreated what he had eaten there and I got to enjoy it as well. Plus, we had to do something about our raging onion population.

Life-Changing Burritos

First, he started by making up a batch of his famous Mexican rice.

Life-Changing Burritos

While he was doing that he gently poached 2 boneless, skinless chicken breasts.

Life-Changing Burritos

Then he put me to work as his sous-chef.  I had to make the “salad” component.  First, I opened up an avocado.

Life-Changing Burritos

Then I cubed it.

Life-Changing Burritos

Then I found a tomato.

Life-Changing Burritos

And cubed that as well.

Life-Changing Burritos

Chopped up a handful of cilantro and added that in, as well as some salt and pepper and lime juice.

Life-Changing Burritos

Toss that and set it aside.

Life-Changing Burritos

Open up a can of black beans and drain and rinse them well.

Life-Changing Burritos

Then he had me finely chop a jalapeno pepper, to go in his cheese sauce.

Life-Changing Burritos

Life-Changing Burritos

The cheese sauce is made by melting a tablespoon butter with a tablespoon flour to form a paste, then adding a half cup of milk.  When that is well-mixed you can add your grated cheese, about 1 1/2 cups.  The Pie used a mixture of old cheddar and spicy Monterey jack.

Life-Changing Burritos

Once the cheese was melted he dropped in the jalapenos and let that sit for a bit.

Life-Changing Burritos

At this point the chicken was ready to be shredded. Just pull it apart with some forks. It’s pretty fun.

Life-Changing Burritos

We added a few tablespoons salsa to the chicken.

Life-Changing Burritos

So now we are ready to make these burritos, baby.  We have Mexican rice, salad, salsa-y chicken, black beans, cheese sauce, and some sour cream as well.

Life-Changing Burritos

You’re going to need the biggest flour tortillas you can find.  These ones are ten inches, though the Pie says the one he had in Portland was THIRTEEN inches.  Set your tortillas on a sheet of aluminum foil.

Life-Changing Burritos

Start piling on your ingredients in the centre of your tortilla.  Be generous.

Life-Changing Burritos

To properly fold a burrito, we looked to the internet.  If you’re not sure, try YouTube.

Life-Changing Burritos

Take the opposite side of your tortilla and bring it towards you, so the ingredients get all jumbled together and pushed to one side. This also leaves a bit of food sauce on the empty side of the tortilla, which provides a bit of friction to keep things stuck together.

Life-Changing Burritos

Unfold the tortilla and lift up the sides, to sort of hold everything in. Take the side of the tortilla closest to you, with all the ingredients, and flip it up and over on itself.

Life-Changing Burritos

Then, tucking in the top of the tortilla, start rolling towards the end.  Try to get it as tight as possible.

Life-Changing Burritos

Make sure your ends are tucked in and slide the rolled tortilla to one side of your aluminum foil.

Life-Changing Burritos

Tightly roll the burrito up in the foil, and twist off the ends when you are finished, to hold everything together.  That is your burrito, all wrapped up.  We had enough ingredients to make seven of these puppies, and we tossed a few in the fridge for a later meal, and a few in the oven for about ten minutes to heat up a bit.

Life-Changing Burritos

To eat, just peel off some of the foil and you are all set. Take a bite.

Life-Changing Burritos

This is one of the burritos the next day, cut in half.  Look at that lovely combination of ingredients!

Life-Changing Burritos

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Chicken and Black Bean Burritos

Chicken and Black Bean Burritos

I got this recipe from Canadian Living, but I would say it’s more of a cross between an enchilada and a burrito than it is a full-on burrito, especially after my modifications.  You tend not to bake burritos and there are lots of refried beans involved.  In any case, it’s easy, it’s quick, and it’s hella tasty.  It makes about 10 6″ wraps.

Chicken and Black Bean Burritos

Start with 3 large chicken breasts, still on the bone, and poach them in gently simmering water until cooked, about 15-25 minutes.

Chicken and Black Bean Burritos

Then shred the meat with forks, in good southern style.  Set that aside.

Chicken and Black Bean Burritos

Dice a large onion and plop that in a wide frying pan with some olive oil and minced garlic and sauté those suckers until they are tender and translucent.

Chicken and Black Bean Burritos

Chop up as well a red pepper and a jalapeño pepper.

Chicken and Black Bean Burritos

Drain and rinse a can of black beans.

Chicken and Black Bean Burritos

Wrangle yourself 1 cup salsa.  I say “wrangle” because that’s what I did with this — it was in three different jars as I was cleaning out the fridge.

Chicken and Black Bean Burritos

Toss the peppers, beans, and salsa into the pan with the onions, and add the chicken as well.

Chicken and Black Bean Burritos

Stir everything around to coat with salsa — I found I needed to add a little bit extra to get it all covered.  Season with salt and pepper.

Grate up about 2 1/2 cups cheddar cheese and set that aside for a bit.

Chicken and Black Bean Burritos

In a greased dish or on a sheet of aluminum foil, lay out a flour tortilla.  You can use any kind you want, but I used the small whole wheat ones, just to make this a bit healthier.  Spoon in a generous amount of filling (you will likely have a bit left over so don’t be afraid to go overboard).

Chicken and Black Bean Burritos

Sprinkle the filling with a bit of cheddar cheese.

Chicken and Black Bean Burritos

Roll the wrap into a cylinder and place it in your dish or on the foil with the open side down.

Chicken and Black Bean Burritos

Repeat with the other wraps until you run out.  Sprinkle the remainder of the cheddar across the tops of the burritos.

Chicken and Black Bean Burritos

Bake at 400°F for 15 minutes, until the cheese is melted and bubbly and the wraps turn golden brown.  Or wrap tightly in foil and freeze.  You can bake these from frozen, just increase the cooking time to 25 minutes.

Serve them with sour cream and chopped green onions.