Another Tex Mex night around here! (told you before that we love this stuff) Tonight’s meal will be Spinach Salad (toss baby spinach, carrot shreds, and raw mushrooms; add dressing & serve) and Chicken Burritos. Mmmm
You will need:
3 small or 2 large boneless skinless chicken breasts cooked and cut into thin strips (think fajita style)
1 packet low sodium taco seasoning
1 can (drained) corn
1 can (drained & rinsed) black beans
1 can (drained) low sodium diced tomatoes
1/2 cup instant brown rice
“mexi blend” cheese shred
What to do:
In a large pot (with lid) put cooked chicken, seasoning, water to package directions, corn, black beans, and tomatoes. Stir. Bring to a boil.
Add rice and 1/2 cup water. Add 1/4 cup salsa. Return to a boil.
Place lid on, reduce heat, allow to boil until rice is done and sauce thickens. (about 15 minutes)
Remove from heat. Assemble burritos in whole wheat tortillas with cheese and salsa to taste.
*Side Note: as always, you can tweek this to make it more “little kid” (person who likes less heat) friendly by adding sour cream inside the burrito, or serving a dollop on the side for dipping. You can even substitute sour cream for Ranch, which is how my nephew loves his.*