Grass Fed Beef Burritos...Boy Style!

My boys are the typical boys.  They want to eat like a boy..."Bring On The Beef"!  So after having Grass Feed Beef Steak and Potatoes the night before we had a filet left and some of the potatoes leftover.  So, knowing this couldn't feed the two of them I decided to make them a meal using these...Burritos, Boy Style.   Here it is:

    1 Grass Fed Beef Filet, grilled (can be leftovers), thinly sliced

1 cup baked diced potatoes (Leftovers as well, don't worry about seasoning)

1 cup shredded cheese (your choice)

2 Spelt, flour or corn soft tortilla

1/4 cup sliced green onions

1/4 cup cilantro, (I used what I had in the garden)

1 tsp.  Cumin

1/2 tsp. lime juice

1 Tbs. olive oil

Method:

  Take the leftover potatoes and dice them if not already diced.  Place in a bowl and toss with onions, cilantro, cumin, lime juice and olive oil.  Lay out the soft tortilla of your choice on a piece of foil and place potato mixture, evenly distributed between the two.  Next, slice the beef thinly and place on each.  Then top with cheese and wrap up.  Place in 425 degree oven for 10 minutes or cheese is melted.  Top with whatever you like.  My boys like, sour cream, salsa, sliced avocado, and lettuce.  I always make a fresh little dressing on the lettuce for them using olive oil and lime juice, and a little salt and pepper.  This just adds a ton of fresh flavor to the topping.  Hope your able to enjoy this one as a leftover staple. 

Turkey and Rice Burrito with Mexican Potato Salad

This is a fabulous meal that features the Jicama (aka, Mexican potato), at it's best!  I love having Jicama around the house because the boys love it and eat it like fruit, little do they know it's a root vegetable!   Jicama tastes a little sweet, has the texture of a crisp water chestnut and keeps in the refrigerator for approximately 2 weeks in a tightly sealed plastic bag!  They also contain a fair amount of the vitamins C and potassium.  So buy some Jicama and start eating...they are also low in calories which is always a bonus!

SERVES 4
MEXICAN POTATO SALAD

1 Jicama, peeled and sliced into 1/4 inch sticks
1/2 cup small spinach leaves, cleaned
4 baby kale leaves, cleaned (Optional)
4 large Romaine leaves, or other lettuce of your choice, cleaned & cut into strips
10 baby tomatoes, sliced in half
1 avocado, pitted and sliced

Add all ingredients to a bowl and top with dressing below

DRESSING FOR MEXICAN POTATO SALAD

2 tablespoons, olive oil
1/2 teaspoon grated lime juice
1 1/2 tablespoon of lime juice
2 tablespoons cilantro, roughly chopped
Salt and Pepper to taste

Place this dressing on top of Jicama and lettuce listed above.

Thought you might want to see what a Jicama looks like prior to cutting it up!

TURKEY and RICE BURRITO

1 lb. ground turkey
2 green onions, sliced
1 1/2 teaspoon cumin
Splash of white wine or 2 tablespoons water to de-glaze pan
Brown rice, made according to package directions
1 tablespoon chopped fresh cilantro, added to the rice after cooked
Grated cheddar or hot pepper jack cheese
4 large tortillas, (NOTE: You can buy a wheat free variety)

Method

1) Preheat oven to 425 degrees.
2) After browning the turkey, add the green onions and cumin and continue browning for 2 minutes longer.  At this point the pan should be pretty dry.  Add water or a little white wine to deglaze the pan.
3) Simultaneously, make the rice according to package directions, when finished drain and add the chopped cilantro, mix well.
4) Lay out a tortilla in a piece of non-stick foil!  Layer rice, cooked turkey mixtuxe, and top with cheese of your choice.  Wrap up tightly and place in oven for 10 minutes.
5) When the burrito is finished top each with the Mexican potato salad and topping such as sour cream and fresh salsa.  ENJOY!

This is a wonderfully crisp and healthy meal!  ENJOY!

The wonderfully inspired flower arrangement that made the meal look even better:)

Printable Version

Mexican Chicken and Aduki Bean Wraps

Today I was at home for lunch so I decided to use up a leftover piece of boneless chicken breast which I had cooked up earlier in the week.   I had only applied salt and pepper during the intital cooking of the chicken breast so I needed to add some mexican flavor to it.  I also needed more than 1 small chicken breast to make 2 meals so this is what I came up with!

Completed:  Mexican Chicken and Aduki Bean Wraps...so GOOD!

1 previously cooked boneless chicken breast, sliced thin

1 can Aduki Beans (I only used 1/2 cup so you'll be seeing another recipe using this ingredient)

2 green onions, sliced

1/4 cup white shoe peg corn (I used freezer variety)

1 teaspoon ground cumin plus a dusting for the sliced chicken

1/2 cup shredded Cheddar cheese, divided between the 2 wraps

2 whole grain burritos

1/2 large tomato, diced

1 1/2 cups lettuce of your choice (I used a mixture of romaine, baby lettuces, and parsley)

1 1/2 teaspoons of fresh lime juice

2 1/2 tablespoons of olive oil

Salt and Pepper to taste

Toppings: Light sour cream and slices of lime rind for food decor

Method:

1) Preheat oven at 425.  Take a piece of foil lined with parchment paper and lay out burrito in the center (obviously do this twice)!

2) Take the sliced chicken and add a dusting of ground cumin to the chicken.



As you can see, just a light dusting was used on the sliced chicken breasts.

  

3) Next, in a small bowl mix together corn, green onions, Aduki beans, 1 tablespoon olive oil, cumin, and a grind of salt and pepper.

4) Then place the chicken on the burritos and layer Aduki bean mixture then 1/2 of the cheddar cheese.

I used these Organic beans to try a different flavor, they have a mild sweet flavor and are traditionally eaten at New Years for well being.  I figured Bob and I could use the "well being NOW" lol!

5) Wrap burritos tightly and place in preheated oven for 10 minutes.



Yep, I labeled these before putting in the oven!  Aren't they CUTE????



6)  While you are waiting for the burritos to bake make a small little lettuce mixture to go on top!  Take lettuce of your choice and place in a bowl you can mix in.  Add tomatoes, remaining olive oil, lime juice, salt and pepper to taste and toss together. You could also add some of the green stems from the green onions sliced (Only if you HATE throwing things away...just like me:)

7)  Take burritos out of the oven, place on plate and top with lettuce mixture, a dab of sour cream and little slices of lime rind for decor (I LOVE that part)!  Enjoy!

Bean & Corn Burritos

I had one ear of corn leftover from last nights dinner....Hum....What to do with it?  Well, this dinner turned out amazing and was really easy!

1 can black beans
1 ear of corn on the cob, cut off of ear (I used left overs, if you have more, use it)
1 teaspoon olive oil
1 teaspoon ground cumin
2 green onions sliced (white parts only)
4 whole wheat burrito wraps
1 lb pepper jack cheese, cut into slices

Method:
1) Preheat oven to 425.
2) Mix beans, corn, olive oil, cumin, green onions together in a bowl.

3) Lay out aluminum foil and a piece of parchment paper, place a whole wheat burrito on top of that.

4)Then divide bean and corn mixture in each burrito evenly and add 3 slices of pepper jack cheese on top of the bean mixture.  Wrap each burrito up and place in a preheated 425 degree oven for 10-15 minutes or so. Serve ASAP:)

Note:  Lettuce and quick dressing I served with this burrito, as follows:

1 head of romaine lettuce, cut/torn up

1 tablespoon of olive oil

drizzle of lime juice

Salt & Pepper to taste

Method:  In a bowl place the lettuce, drizzle olive oil and lime juice on the lettuce, mix together and use salt and pepper to taste.  This really off sets the spiciness of the cheese, really good together!