8.27.2009

Build Your Own Burrito Night

Once every week or two we have "build your own burrito night". The kids love having a "say" in their dinner and these burritos are really tasty. I like that I can get them on the table in 30 minutes (if I multitask).

I consider the rice and beans to be the "core" - the other components (cheese, chicken, chorizo, spinach, tomato, avocado) are toppings that you could add or not, as you like.

This recipe makes about 10 burritos. My husband typically eats three. We usually have some rice and beans left over for my lunch the next day.

Ingredients:

2 organic chicken breasts, bone-in, skin on
1 cup of organic white jasmine rice (the 20-minute variety)
1 can of organic navy beans, thoroughly rinsed
2 cups water (1 1/2 cups for the rice, 1/2 cup for the beans mixture)
1 tbsp organic butter
1 thick slice of white onion, diced
1/2 of a green bell pepper, diced (optional)
1/2 cup of organic tomato sauce
dried oregano
ground cumin
garlic powder
salt
pepper
olive oil
10 fresh whole wheat tortillas (medium-sized)
1 all natural chorizo sausage (optional) - casing removed
1 bag of organic shredded mexican cheese (I like Horizon Organic)
2 medium sized organic tomatoes, diced
2 small organic avocados, diced
2 cups of fresh baby spinach leaves

Directions:
  1. Preheat the oven to 400 degrees F.
  2. Get the chicken going. Rinse the two chicken breasts and place them in a shallow baking pan. Rub them with olive oil, then season with garlic powder, salt and pepper. Cover with aluminum foil and put them in the oven. (You will leave the foil on until they are almost done, then remove to let crisp; cook to no higher than 165 degrees to ensure they are juicy but safe.)
  3. Get the rice going once the chicken is in the oven. Put the rice and 1 1/2 cups of water in a pot. Add 1 tbsp butter, salt, pepper, 1/2 tsp cumin and 1/4 tsp dried oregano. Bring to a boil, stir, then cover and reduce to low. Let simmer until cooked (about 20 min).
  4. Get the beans mixture going once you've put the rice on to cook. Add 2 tbsp olive oil to a large skillet on medium-heat. Add the chopped onion and green pepper and cook, stirred frequently, until soft (about 10 minutes). Watch the heat so they don't burn.
  5. Cook the chorizo (casing removed, crumbled) in a small skillet while the onion and green pepper are softening. Set aside.
  6. Finish the beans mixture once the chorizo is done. To the onion and green pepper, add the beans, water, tomato sauce, garlic powder, salt, pepper, cumin and oregano to taste (the key "burrito" flavor here is the cumin). Reduce heat to low and let simmer until the rice is ready, stirring occasionally.
  7. Remove the rice from heat when it is done. Fluff and mix it into the beans.
  8. Use a thermometer to see if the chicken has reached 165 degrees F. If it's not there yet, remove the aluminum foil from the chicken to let the skin brown. Dice the tomatoes and avocado.
  9. Remove the chicken from the oven as soon as it reaches 165 degrees F. Immediately remove the skin and bones, then shred the chicken with a fork.
  10. Put all of your components (rice and beans, tomato, avocado, cheese, spinach, chorizo, shredded chicken, tortillas) in separate dishes, to facilitate the "build your own" format.
Enjoy!

Postscript: A reader asked how much these burritos cost per burrito based on ten burritos -- a good question. You can see the more thorough breakdown in the comments section, but my estimate based on ten overstuffed burritos (with leftovers) is $3.42/burrito. Using 15 tortillas to minimize leftovers, the cost would drop to $2.41/burrito, including the cost of the extra tortillas. Neither figure includes the cost of oil or spices.

12 comments:

shraddha/april@theselfloveproject said...

love your blog!

yummy recepie!!!

shraddha

Stacie said...

I would love to do something like this with my kids. My boys are so picky with what they eat. I would have to tweak it just a little. Hope you have a great weekend.

Christine said...

Hiya Meg!
Great recipe:) I am a burrito lover too, and love to come up with new filling ideas. My latest/greatest is thinly sliced cabbage tossed in olive oil and cumin, quick stir-fry or I nuke it for a couple of minutes and talk about yummy...and now with the garden in full harvest, lots of opportunity for experimentation, you know?
~Take Care & I wish you a wonderful weekend!!
Christine

EcoMeg said...

Thanks everybody! Christine, I will have to try that cabbage idea!

Anonymous said...

EcoMeg, with ten burritos made, how much do you figure it cost you per burrito?

Johnny D

EcoMeg said...

Johnny D - that's a very good question. Here's my estimate per burrito based on 10, and also based on 15 since I usually have leftovers and tend to overstuff my 10 burritos. It excludes spices and oil. Sorry about the formatting. I'll also update my initial post to include these figures.

Estim. Cost
2 organic chicken breasts, bone-in, skin on $10.00
1 cup of organic white jasmine rice (the 20-minute variety) $1.36
1 can of organic navy beans, thoroughly rinsed $2.49
2 cups water (1 1/2 cups for the rice, 1/2 cup for the beans mixture)
1 tbsp organic butter $0.30
1 thick slice of white onion, diced $0.10
1/2 of a green bell pepper, diced (optional) $1.49
1/2 cup of organic tomato sauce $0.60
dried oregano
ground cumin
garlic powder
salt
pepper
olive oil
10 fresh whole wheat tortillas (medium-sized) $1.89
1 all natural chorizo sausage (optional) - casing removed $1.00
1 bag of organic shredded mexican cheese (I like Horizon Organic) $2.50
2 medium sized organic tomatoes, diced $3.50
2 small organic avocados, diced $5.00
2 cups of fresh baby spinach leaves $3.99
$34.22

cost per burrito using 10 tortillas $3.42
cost per burrito using 15 tortillas (minimizes leftovers) $2.41

Anonymous said...

Thanks, EcoMeg. :) We often buy varieties of frozen 2-packs of semi-organic burritos from Trader Joes and nuke them for lunch during the week. The burritos in the 2 packs are roughly half the size of the one you make in your recipe. And at $3.40 they are comparable in price, but are way inferior to the quality of ingredients you are using. In fact sometimes we get a freezer burned dud burrito. :( We're going to try your recipe out to see if it fits in with our nuke a burrito for lunch lifestyle. I'll see how they hold up in the freezer and report back to you.

Johnny D

EcoMeg said...

Johnny D - would love to hear the results. If you double-wrap the burritos you should have a better result (i.e., less chance of freezer burn).

Anonymous said...

The results are in. We made your recipe. And they were delicious. We froze 16 burritos and after a few days nuked up three of them for snacks at a poker game. They were good too, but we noticed that despite rolling them up in wax paper, then double plastic wrap and then putting them in a freezer bag, the whole wheat tortillas (Costco) were a little chewey and not as good. Do you happen to know if there is a natural organic preservative I can use to fix that?
Thanks,
JD

tina reynolds said...

I am going to ha burrito night tonite thanks for the inspiration! My hubby and kids will be thrilled!

Anonymous said...

We made our third batch of these. This is now our "go to" burrito.

Johnny D

Angela said...

Yummy, yummy! I love the play by play instructions. It helps in the multitasking. :)

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