Steph’s Super Easy Chicken & Bean Burritos

We had these for dinner tonight, and they’re the bomb!  Enjoy!

Ingreeds:

3 boneless skinless chicken breasts (frozen)
16-oz jar of your favorite salsa (I used medium heat)
15-oz can black beans, drained
cayenne pepper (to taste)
nonstick cooking spray
8-10 large flour tortillas
can of enchilada sauce (red or green – your favorite)
shredded cheese with taco seasoning
low fat sour cream, sliced scallions, other toppings as desired

Instrux:

In the morning before work, put the frozen chicken breasts and jar of salsa into the Crock Pot. Cook all day on low heat. When you come home, break up the chicken with a fork so it shreds. Stir in the drained black beans and season to taste with cayenne pepper.

Preheat oven to 400. Spray a 13×9 dish. Lay a flour tortilla in the dish and, using a slotted spoon, put two spoonfuls of the chicken and bean filling in a line down the center. Roll the tortilla as you push it to the end of the dish. Repeat with 7 more tortillas or until your dish is full. (You may have extra filling – it freezes great and is good on rice another night!) Pour the enchilada sauce over and sprinkle with taco cheese. Bake for about 15 minutes or until the cheese is melted and the dish is bubbly. Makes great leftovers!

Porkchops in tomato sauce

I was hungry for something good tonight after a fun day of letterboxing (more on that later!) but didn’t feel like spending much time in the kitchen. Here’s my 15 minute dinner:

• 4 boneless pork tenderloin chops
• olive oil
• 1 shallot, sliced
• 1-1/2 tsp minced garlic
• 14 oz can Hunt’s organic diced tomatoes with seasonings
• red pepper flakes (1/4 to 1/2 tsp)
• dried basil (1/2 tsp)
• dried oregano (1/2 tsp)
• 2 bay leaves
• sea salt and fresh ground black pepper

Use a large stainless skillet and get it screaming hot over medium high heat. Add olive oil to coat the bottom of the pan and then add shallots and garlic. Simmer momentarily while you season one side of the chops with sea salt and pepper.  Add the chops to the pan (seasoned side down) and cook undisturbed for 4 minutes.  While cooking, season the tops with salt and pepper. After 4 minutes, flip with tongs and cook for 4 minutes undisturbed on the other side.  After 4 minutes add the tomatoes and seasonings to the pan around the chops, stirring everything in as well as you can. Reduce heat to a fast simmer and cover. Cook 5 more minutes or so. 

I served it over some whole grain rice with steamed broccoli.  So good you want to lick your plate!