Chicken Burritos with Calabacitas

If you love spice like I do, sometimes a good sloppy burrito is all that will satisfy that fiery craving. This recipe can easily be adapted for meat lovers (just use shredded beef or pork) or non-meat eaters – use extra-firm tofu, cut into cubes then baked so it doesn’t turn to mush, or just use beans of your choice. Chock full of veggies, this recipe is healthier than the ooey-gooey, melted cheese all over your shirt, burritos found at Mexican restaurants across the country, but is not lacking any of the flavor. Serve with Calabacitas (traditional Southwestern dish of summer squash, onions, and peppers) on the side or add them to your burrito. This recipe often yields more than expected, making for tasty leftovers or a perfect meal for a Mexican-themed dinner party – don’t forget the margaritas!

Servings: 4 to 6
Active Time: 40 minutes
Total Time: 1 hour 30 minutes

INGREDIENTS

Burritos
1 tbsp extra-virgin olive oil
2 tbsp chopped fresh garlic
1 medium yellow onion, diced
1 green bell pepper, diced
2 fresh tomatoes, diced
1 whole jalapeno, diced (or 1 to 2 tbsp canned)
1/2 tsp marjoram
1/2 tsp cumin
1/2 tsp chili powder
Shredded chicken (Click here for tips)
1/2 cup diced green chilies (fresh if available)
1/2 cup canned tomatoes
4 to 6 medium-sized flour tortillas
Reduced-fat cheddar cheese, shredded

Calabacitas
1 tbsp extra-virgin olive oil
1 medium red onion
1 orange bell pepper, diced (Click here for tutorial)
1 red bell pepper, diced
1 yellow bell pepper, diced
1/2 tsp salt
1/2 tsp pepper
2 tbsp chopped fresh cilantro

PREPARATION

1. Heat olive oil in a large skillet over medium-high heat. Add garlic and cook until fragrant about 30 seconds. Add onion and cook until becoming slightly translucent. Add green bell pepper and cook until slightly tender about 2 minutes. Stir in fresh tomatoes, jalapenos, marjoram, cumin, and chili powder.

2. Add shredded chicken to the skillet and stir until well incorporated with the above mixture. Stir in green chilies and canned tomatoes. Reduce heat to medium-low (or medium depending on your cook top) and simmer until water from the tomatoes has been reduced and the flavors have melded to the chicken, about 30 to 40 minutes.

3. While the burrito filling is simmering, heat olive oil in a second, medium-sized skillet. Add onion and cook about 1 to 2 minutes. Add bell peppers, salt, and pepper and cook until all veggies are tender. Stir in cilantro and remove from heat.

4. Heat oven to 325° and coat a large cookie sheet or baking pan with cooking spray.
5. Place one tortilla on a cutting board or similar flat surface. If you like beans (I prefer no beans in my burritos), spread a thin layer just off-center in the tortilla. Top with about a 1/2 cup of the shredded chicken mixture, calabacitas (optional), and a sprinkling of cheese.
6. Now comes the tricky part. To fold the burrito, gently roll the shorter side of the tortilla over the mixture until you reach the center of the tortilla. Fold in the sides and keep rolling until you reach the end of the tortilla. Transfer burrito to prepared cookie sheet or baking pan and top with more cheese. Repeat with remaining tortillas.

7. Place burritos on the middle rack of your oven and cook for about 10 to 12 minutes or until cheese is melted, making sure not to burn.
8. Remove burritos from oven and let cool for about 2 minutes. Top with shredded lettuce, salsa, and low-fat sour cream (optional). For extra spice, add some (or lots) of Cholula hot sauce.