Make Your Own Burrito Bar

Recipe Ingredients

12		Burrito-size flour tortillas
		Black Bean Filling
1 tablespoon	15ml	Vegetable or olive oil
1		Jalapeño - seeded, chopped
2		Garlic cloves - chopped
1		Onion - chopped (medium)
2		Black beans - drained
2 tablespoons	30ml	Chopped cilantro
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Cayenne pepper sauce
		Coarse salt - to taste
		Chicken and Chorizo Filling
1 tablespoon	15ml	Vegetable or olive oil
3/4 lb	340g / 11oz	Boneless chicken breast tenders - diced
1 teaspoon	5ml	Dark chili powder
		Coarse salt - to taste
2		Garlic cloves - chopped
1		Red bell pepper - seeded, chopped
1/2 lb	227g / 8oz	Chorizo - casing removed,
		And diced
		Toppings
2 cups	474ml	Roasted Salsa - (listed below)
1 1/2 cups	219g / 7.7oz	Grated Pepper Jack cheese
1 1/2 cups	355ml	Shredded smoked white cheddar
		= (preferred brand Cabot)
4		Scallions - (to 6) - chopped
1		Romaine lettuce heart - chopped
		Green Onion Sour Cream - (listed below)
		Roasted Salsa
4		Plum tomatoes
1		Jalapeño pepper
1		Onion - peeled, and (small)
		Cut across into 3 thick slices
3 sections		Fresh mint leaves - (to 4)
1		Handful cilantro leaves
		Coarse salt - to taste
		Green Onion Sour Cream
2 cups	474ml	Sour cream
1		Lime - juiced and zested
3		Scallions - sliced
2 tablespoons	30ml	Cilantro leaves - (optional)
		= (parsley can be substituted)

Recipe Instructions

Heat 2 nonstick skillets over medium high heat. In the first, add 2 tablespoons oil, jalapeño, garlic and onion for black beans. Saute 2 or 3 minutes, add beans and seasonings and cayenne pepper sauce. Reduce heat to low and simmer. In the second skillet, add oil and chicken. Season chicken with chili powder and salt and lightly brown the meat, 2 to 3 minutes. Add garlic, red peppers and chorizo and saute 5 to 6 minutes, then reduce heat to low.

For salsa, heat a skillet over high heat. Add whole tomatoes and a seeded jalapeño, skin-side down, and the thick slices of onion. Allow the tomatoes, pepper and onion to char on all sides. Add blackened tomatoes, pepper and onions to a food processor. Pulse grind the salsa with mint and cilantro leaves. Season salsa with coarse salt.

Char and soften tortillas by holding them over hot burner 15 seconds on each side. If you do not have gas burners, heat your dry skillet you used for salsa and cook tortillas 1 at a time in the pan 15 seconds on each side.

Pile tortillas near stove and line up your toppings. Serve fillings out of the pans you cooked them in.

Green Onion Sour Cream: Combine all ingredients in a food processor and process until the sour cream is pale green and scallions are finely chopped. Serve with burritos. (Makes about 2 1/2 cups)

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B45) - from the TV FOOD NETWORK

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