Chicken and Veggie Burritos for a quick #WeekdaySupper

548It is baseball season and what does that mean? I am crazy baseball mom once again. Both of my boys play baseball on travel leagues this year so baseball season is a bit more crazy than usual. Crazy is good right? It is fun and I have to admit, I enjoy watching them play ball…a lot.

We have a practice,  game or a round of tournaments just about everyday so during the week, I need quick easy meals. These Chicken and Veggie Burritos are just that, made in about 30 minutes. They are loaded with fresh veggies and flavorful shredded chicken all wrapped into a nice easy to eat on the go package. They also heat up well for lunches the next day. That is a win win situation for me.

I hope you enjoy them. For more recipes to make during the week or just about anytime, check out what other #SundaySupper members have posted for #WeekdaySupper. This week is a great line up with a lot of variety.

 

Easy Weekday Supper Recipes

 

We are also on Pinterest with #WeekdaySupper boards. There are over a hundred different recipes for easy to make weekday suppers.

Chicken and Veggie Burrito

Meal type Main Dish
Misc Serve Hot

Ingredients

  • 3 Boneless Skinless Chicken Breasts (for shredding)
  • 1 Small Onion (Diced)
  • 1 cup Black Beans
  • 1 Yellow Squash
  • 1 Zuccini
  • 1 Red Bell Pepper
  • 1 Can of diced Tomatoes with Jalapeno (drained, reserve liquid)
  • teaspoon Cumin
  • 1 teaspoon Chili Powder
  • 1 Can of Green Chile Sauce
  • 1 heaped tablespoon Sour Cream
  • 8 Flour Tortillas (large size)
  • 1 Block of Sharp Cheddar for Shredding
  • salt and pepper to taste

Directions

Step 1
chop the chicken breasts into strips and add to a pot of boiling water, the reserved tomato juice, mixed with salt, pepper, cumin and chili powder. Cook until done
Step 2
Remove chicken, shred and return to the pot. Add tomatoes, Green Chile sauce and black beans. . .simmer
Step 3
saute your squash and red pepper. Then add to the pot of simmering chicken and beans. Simmer for an additional 10 minutes or so until the liquid has reduced a bit.
Step 4
turn off heat, add the heaping table spoon of Sour Cream. Still well. Then let the mixture cool so you can handle it.
Step 5
Add some of the chicken and veggies to your tortilla and roll. Place these seam side down in a backing dish.
Step 6
After you have all the tortillas rolled. Cover with shredded cheese and bake until cheese is melted.
Step 7
I like to serve these with sour cream and sliced avocado.

3 thoughts on “Chicken and Veggie Burritos for a quick #WeekdaySupper

  1. Pingback: Pork Chops With Sauerkraut Recipe | Magnolia Days

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