All this cooking I do and I've never tried a Rachael Ray cookbook before. I found Classic Rachael Ray 30-Minute Meals at the library and after getting over the disappointment at the serious lack of pictures I actually noticed that there were some good sounding recipes in there. This one came from there and totally lived up to our expectations. It was quick and easy and full of flavor! We served it to guests who couldn't stop raving over how much they liked it.
This is a monster sized one my husband made. Some people tried theirs with just the black bean filling and others with just the chicken filling.
The ingredients:
BLACK BEAN FILLING:
1 Tbs. olive oil
1 jalapeno, seeded and chopped
2 cloves garlic, chopped
1 medium onion, chopped
2 cans (15-oz. each) black beans, drained
2 Tbs. chopped cilantro
1 tsp. ground cumin
salt to taste
1 tsp. hot sauce
CHICKEN, RED PEPPERS, AND CHORIZO FILLING:
1 Tbs. olive oil
3/4 lb. boneless skinless chicken tenders, diced
1/2 lb. chorizo, casing removed, diced (I found this Mexican style sausage with the other fresh sausages in the meat department)
1 tsp. chili powder
Salt, to taste
2 cloves garlic, chopped
1 red bell pepper, seeded and chopped
10 burrito size flour tortillas
Garnishments: guacamole, shredded cheese, sour cream, salsa
For the black bean filling: Add 1 tablespoon oil to a nonstick skillet on medium-high heat. Add jalapeno, garlic, and onions. Saute 2-3 minutes, then add black beans, cilantro, cumin, salt, and hot sauce. Reduce heat to low and simmer.
For the chicken, red pepper, chorizo filling: In another nonstick skillet add the oil and when hot add the chicken. Season with chili powder and salt, and lightly brown the meat, 2-3 minutes. Add garlic, red peppers, and chorizo, and saute 5-6 minutes, then reduce heat to low.
Warm tortillas by grilling for 15 seconds on each side or if you're lazy like me in the microwave for 45 seconds.
Fill each tortilla with black bean filling and chicken filling and any other toppings of your choice. Makes 10 servings.
Enjoy!
