Thursday, July 29, 2010

White Burritos

We are up in the mountains, chillin' in big bear, and of course, I planned all the meals.  Tonight was especially yummy.  I love the challenges of cooking on vacation because sometimes it forces you to pare down your food to what you really want it to be.  This fine evening we had what I am calling white burritos, and I am writing it down because I want to do it again, and because when it is good enough to share, I want to share it with you.  It has a few steps, but they are all easy, and you can do it all in only 2 pans!

White Burritos (serves 4-6)

Burrito sized tortillas
1lb ground chicken
1 packet of McCormick's fajita seasoning
2 potatoes
3 green onions, chopped
1 can green chilies
garlic powder and salt OR garlic salt
grated cheese
1 avocado, diced and removed from peel
2 cans whole pinto beans, drained and rinsed
salsa and hot sauce if desired
A few tablespoons of canola or vegetable oil

Peel and dice potatoes (approx 1/2 inch cubes).  Start them boiling, just covered with water in pan, and allow to boil for 7-8 minutes.  Meanwhile, saute the ground chicken, adding the seasoning and water according to package directions.  Set aside in a serving bowl.  Drain potatoes. Using the chicken pan, add 2 tablespoons of oil, green onions, green chilies, potatoes, garlic and salt to taste.  Saute until potatoes are tender.  While you are sauteing potatoes, put the beans and 1/2 cup water into pan you used for boiling potatoes.  Add about 1/3 cup salsa if desired, warm over medium heat, using a spoon to lightly mash the beans.  Assemble you burritos.  Enjoy!

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