Here’s one of my favorite quick Mexican meals. This recipe is great because it keeps things easy, inexpensive, plus it freezes very well. So of course you could make them as a make ahead meal and freeze for a future meal. These burritos have refried beans, Spanish rice and leftover chicken from our Chicken Lime Tacos the other night, then then the burritos are blanketed with a lightly spiced tomato sauce.
- 1 cup water
- 3/4 cup Restaurant Style Blender Salsa, plus more for garnish
- 1/4 cup tomato paste
- 1/4 cup coarse cornmeal
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1 cup tomato sauce
- Leftover Refried Beans
- Leftover Spanish Rice
- Leftover Chicken
- 1 1/2 cups Cheddar cheese, shredded
- sour cream (optional)
To make the sauce: In a medium saucepan, combine the water, salsa, tomato paste, cornmeal, chili powder and garlic powder. Mix until smooth Stir in the tomato sauce. Cover and cook over medium heat for 10 minutes.
To make the burritos: Preheat the oven to 350 degrees. Spread the sour cream among the tortillas, spreading it down the center of each. Top with refried beans, then Spanish rice and lastly the chicken along with 3/4 cup of the cheese. Fold the sides of each tortilla over the filling and face seam side down in a 9 x 13 baking dish. Top with the sauce. Sprinkle with the remaining 3/4 cup cheese. Bake for 10 minutes, or until the cheese has melted.
Other ways to change this recipe:
- use refried black beans
- use ground beef or no meat at all
- add cooked onions and peppers for a more “fajita style” burrito
- use green salsa
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