chickenburritos
Chicken Burritos
- 2 tsp. oil
- 0.5 lb. ground chicken meat*
- 1 onion, diced
- 3 cloves of garlic, whole
- Vegetables (traditionally, use green and red bell peppers, zucchini, and yellow summer squash. But I've found it's equally delicious with whatever else is in season --- snow peas, shelled peas, green beans, carrots. Use your imagination!)
- Spices to taste: chile powder, lemon juice, salt, pepper, paprika, oregano
- Flour tortillas
- Grated mozarella and cheddar cheese
- Fresh tomatoes, lettuce, green onions, salsa, sour cream, or whatever other garnishes you choose
Sautee onions and whole garlic cloves in oil until onions become
translucent. Crush garlic with a fork. Add vegetables and
spices and cook until vegetables are soft. Add chicken and cook
until all of pink is gone.
Meanwhile, grate cheese and prepare tomatoes, etc. Warm tortillas
in oven at 350 F for a few minutes. Everyone can make their own
burrito.
Serves 2-4.
* We often find ground chicken or
turkey reduced to a very low price in the grocery store. When we
do, we buy it all, pack it in half pound sections, and freeze it.
It thaws very quickly in the microwave and is a very easy meat to cook
with.
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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.
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