Let me tell you what kind of meal this is.
This is the kind of meal you make when your day has gone by in a complete blur. These types of days make me wish a company like Apple would invent LDVR. (Life DVR. Tryin' to go mainstream.) I totally think this might have been on Steve Jobs's to-do list. And I'd wear out the pause button for sure.
This is the kind of meal you make when your patience is stretched to the max, and you've come to the conclusion that the world has gone mad and you're the only normal person left on Earth. And it's only Tuesday.
And this is the kind of meal you make when you're so hungry that a Hot Pocket starts sounding like a good idea. Those Nestle geniuses now make a limited edition Four Cheese Garlic Pasta Bake Hot Pocket.
No...just, no. Please and thank you.
Instead, make homemade chicken and black bean hot pocket-style burritos in ten minutes flat.
Come on, you have ten minutes. Let's not be dramatic.
Boneless, skinless chicken is tossed with smoky spices and sauted with creamy black beans. This delightful mixture is then rolled up burrito-style with a little cheese, and toasted to crispy perfection. As in, melty, creamy, healthy dinner joy.
Serve with all your favorite burrito condiments, like sour cream, salsa, and limes. Then hit rewind on your LDVR, and eat dinner again. I won't pretend that I wouldn't do that.
Chicken and Black Bean Burritos
Adapted from Cooking Light Magazine
Yields 4 servings
1 lb boneless, skinless chicken breast tenders, cut into 1-inch pieces
1/2 onion, chopped
1 1/2 tsp chili powder
1/2 tsp cumin
2 tsp canola oil
1/2 c low-sodium, canned black beans, rinsed and drained
1 garlic clove, minced
4 (10-inch) flour tortillas
1/4 c shredded Monterey Jack cheese
Light or fat free sour cream (optional)
Lime wedges (optional)
Lime wedges (optional)
Combine the first 6 ingredients (chicken through salt/pepper) in a ziplock bag, and toss well.
Heat a large skillet over medium-high heat. Add the oil, and swirl to coat. Add the chicken mixture, and cook for 8 minutes or until the chicken is done, stirring occasionally.
Add the beans and garlic, and cook for 2 minutes, stirring frequently.
Divide chicken mixture evenly among the tortillas. Top the chicken mixture with 2 tbs of the cheese, and roll it up burrito-style.
Once all of the chicken mixture is removed from the skillet, reheat it over medium-high heat, and coat it with cooking spray. Coat both sides of the burritos with cooking spray, and place them in the pan. Cook for 2 minutes on each side, or until browned.