Chicken Burritos

Original post found through Pinterest.  I have to find it again…


1 lb chicken breast

1 yellow onion, which I skipped because silly me forgot to put it on the grocery list. I was a bit of a mess Sunday.

1 teaspoon cumin

1 teaspoon chili powder

1 can black beans, rinsed (the recipe said to use a bit less than a whole can but I used the whole thing)

Cheese – I used the ShopRite Mexican blend (the recipe called for 6 tablespoons but that was just not enough for me – I probably used a lot more)

Tortillas (the recipe said to use 3 large flour tortillas.  I instead used 8 whole grain tortillas that were labeled burrito-size. Probably the reason additional cheese was necessary.)


Cut the chicken (and onion if you have it) into bite sized pieces,  Add with cumin and chili powder to a fry pan on medium heat.  Cook until the chicken is heated through.

Add black beans and cook for another minute while stirring then remove from heat.

Here the recipe and I took different approaches.  The recipe went on to put cheese and several spoonfuls of the chicken/beans into tortillas, wrap, and head on each side for a few minutes until golden brown.

I instead added my cheese to the mixture when the black beans went in. Then just wrapped and served.  My tortilla kept breaking and crumbling and it was just easier to skip the last bit.

Serve with sour cream or salsa or guacamole or whatever floats your boat.


I liked it.  I make ground beef and refried bean tortillas pretty regularly. This was nice for something a little different. Definitely would do again… and probably will try a different brand of tortillas since these ones just failed.


Oven Fajitas

2 posts in 1 day! This is madness!

But really, it’s absolutely delicious.  I’ve made this recipe several times since I first found it and enjoy it immensely.

Oven Fajitas

Original recipe can be found here.


2 small or 1 large onion

2 green bell peppers

1 red bell pepper

1 lb chicken

2 tablespoon vegetable oil

8 6″ tortillas

1/4 cup optional sour cream

Recipe also mentions lime juice and optional cilantro that I haven’t tried

Also, the link names 9 different seasonings to mix as the fajita seasoning.  They’re fairly similar to a basic taco seasoning mix which I always have on hand so I typically use that instead.


Preheat oven to 400 degrees.

Cut the onion(s) and peppers into strips about 1/4 to 1/2″ wide. Place in 9 x 13 casserole dish.

Slice the chicken breast into thin strips as well and add to the veggies.

Sprinkle seasoning and drizzle the oil over everything.  Use your hands to toss until everything is coated.

Bake for 35-40 minutes, stirring once about halfway through.  Scoop onto tortilla and top with sour cream or whatever else if desired.


Like I mentioned early, I’ve made this several times since the first time I tried it. Have enjoyed it immensely.

When I made it yesterday, I made about 1.5 lbs chicken instead of 1 and gotta say, it was better with the lower amounts of chicken. Didn’t quite get as good of a veggie to meat mix.

Also yesterday I left it in the oven more like the full 40 minutes and it was a bit drier. Prolly could do with only the 35 min next time.

Lightened Up Buffalo Chicken Quesadillas

Original post found here but I adapted quite a bit so below is mine. Unfortunately – because I am awful with noting ingredient amounts.


Shredded chicken – I had a 1.64 lb container that I cooked and shredded

Buffalo sauce – I use Red’s – maybe 1/2 a cup or so, give or take, enough to give a coating of the chicken

About 4 oz cream cheese (I use 1/3 less fat)

2 cups cheese – this time I used cheddar but in regular buffalo dip I’ve used just about anything (cheddar, mozzarella, mexican blend, or whatever else)

8 Tortillas

Oil or cooking spray

Ranch for dipping (I use light ranch)


Heat skillet to medium heat.

Spread one side of each tortilla with cream cheese.  Toss chicken with buffalo sauce.

Lightly grease pan. Place tortilla on pan, top with 1/8 of the chicken mixture and a sprinkle of cheese and fold in half.

Allow to cook for 2 minutes then flip for 2 minutes on the other side.

Repeat for all tortillas.  Serve with ranch dressing on the side.


I don’t know if it actually is, but this feels just oh so much healthier than regular buffalo chicken dip.  In regular tip, I use equal parts buffalo sauce, cream cheese, and ranch.  By using cream cheese just on the tortilla, I used about half as much as usual, and by just having ranch for dipping sauce- was far far less.  I also conserved on cheese, actually only used about 1 3/4 cups.  All in all felt healthier than it could’ve.

Plus it was tasty.

Slow Cooker Salsa Chicken

Original post is here.



4 boneless, skinless chicken breasts

1 cup salsa

1 can condensed cream of chicken soup

2 tablespoons taco seasoning

1/2 cup sour cream

6 tortillas



Place chicken in slow cooker. 

Sprinkle with taco seasoning.

In a bowl, combine soup and salsa.

Pour over chicken.

Cook on high for 4 hours.

Shred chicken with two forks and stir in sour cream.

Serve on tortillas or as desired.



I added some Mexican cheese.  Because everything is better with cheese.  And it was pretty good with the cheese.  Yum.


So my family was never big into Mexican/Tex-Mex kinds of food growing up.  That changed for me when I met Boyfriend, who could pretty much live on Taco Bell and similar. So in my recipe hunting, I’ve tried to keep similar in regular rotation.  And these burritos definitely fit that bill. So onward:


Original recipe found right over here.


2 lbs ground beef

1 onion, chopped (I didn’t actually use but is in original recipe)

1 pkg taco seasoning

1/4 tsp pepper

1/4 tsp oregano

Parsley, to taste

1 cup sour cream

2 lbs shredded Montery Jack cheese (or similar – I think I actually used a Mexican or Taco blend)

3/4 cup taco sauce

20 flour tortillas (says the recipe, I used 1 whole package of a dozen tortillas)

*This wasn’t in the original but I also added a can of refried beans.


Brown the ground beef (and onions if applicable).  Add taco seasoning, pepper, oregano, parsley, sour cream, 1/2 the cheese, and 1/2 the taco sauce.  Mix well.

Place 2 or so tablespoons of the mixture on a tortilla shell and roll up.

Place tortilla seam side down in a 9 x 13 casserole dish **

**Before putting in casserole dish, you can also freeze individual servings.  Wrap in plastic wrap and freeze.  Don’t add remaining sauce and cheese though unless/until baking.

In casserole dish, top with remaining cheese and taco sauce.

Bake at 350 degrees for 15 minutes or until cheese melts and it’s heated through.



I made about 4 or 5 (it was a few weeks ago) for that day and put another 7 or 8 in the freezer.  Since I knew so many were heading to the freezer and that those freezer ones would likely be taken to work- I put a bit more than 1/2 of the cheese and taco sauce in the mixture.  I left more than enough to put on top of the casserole dish but I figured that’d keep the freezer tortillas a little cheesier and such.

Definitely worth repeating. No real comments on any changes – although I definitely liked it without the onions and with the beans.