Stuffed Burrito

I made this for dinner tonight (using leftover chicken that my husband didn't really care for) and he just raved about how good it was. He absolutely loved it! If you can use leftovers your husband didn't like to create something he absolutely loves, you know the recipe is a winner. I got this recipe from The Pendulum Court, a restaurant in the Eyring Science Center at BYU. I hope you enjoy it.

Ingredients:

1/3 cup chopped onions (I omit)

1 1/2 tsp ch opped garlic, in water (I omit)

1 1/2 tsp oil (I omit)

1/2 cup rice, parboiled

1/2 cup water

1 can diced tomatoes, with juice

1/4 cup canned green chili peppers

1/2 tsp sugar

3/4 tsp salt

1/2 tsp chili powder

pinch of black pepper

1 lb cooked roast beef (I usually use whatever leftover meat I have in the fridge)

1 cup salsa

1/4 cup sliced green onions (I omit)

1/2 tsp ground cumin

1/4 tsp dried oregano

1 can (3/4 cup) black beans, drained

1 cup frozen corn

1 cup cheddar cheese, shredded

6 four tortillas, 10 in

1/4 cup cheddar cheese, shredded

Directions:

1. In a medium pan, saute onion and garlic in oil over medium heat, until onions are tender. (I have never done this step because I don't care for onions or garlic)


2. Add remaining 8 ingredients (from rice to black pepper). Bring to a boil and then reduce heat to low and allow to cook for 20-25 minutes stirring occasionally (rice will burn if not stirred). (I tried brown rice and it took forever to cook, I ended up adding extra water to get it cooked all the way.)


3. While rice is cooking, shred the roast beef with a fork and place in a skillet. Add salsa, green onions, cumin and oregano to meat. Bring meat mixture to a simmer and allow to simmer for about 10 minutes, stirring constantly.


4. In separate bowl, combine the drained black beans, frozen corn and cheese. Stir mixture (do not mash the beans).


5. When rice is done add it to the bean mixture and carefully stir together.


6. Spray one side of a tortilla with nonstick pan spray and place that side down on a plate. Spread 1/4 cup meat on each tortilla. Place 2/3 cup of rice/corn/bean mix on top of meat. Fold the ends of the burrito towards the center and then roll the burrito over the folded ends. Repeat for each burrito and place in a 9 x 13 pan.


7. Cover pan with foil and bake at 475 degrees for 15 minutes. Remove foil and bake uncovered for an additional 10 minutes. (It will get a bit crispy on the outside, which makes it super yummy)


8. Sprinkle cheese on burrito and let melt.


9. Serve with chopped tomato, shredded lettuce, sour cream, salsa or other toppings of choice. (Since we live in New Mexico we top it with roasted green chili from our garden...so tasty!)