Crispy Southwestern Burritos

 

Thanks to the  Tyson Project A+™ program for sponsoring this post! 

Am I the only one who feels completely unprepared for the school year?

I’ve been telling everyone that having twins isn’t as hard as I thought it would be for so long that I think it has come back to bite me because they’ve hit an into everything phase just in time for school to start. It’s making me tired.

There’s only one solution when you are worn out and have a ton on your to-do list:

multi-task

We came up with these crispy southwestern burritos for a quick dinner one night and they were a HUGE hit with my family. As an added bonus you can help out your local school financially by making them with the Tyson Project A+™ program!

The Tyson Project A+™ program is one of the easiest ways you can support your local schools. All you have to do is clip the label from participating products and submit it. For every label you submit, your local school gets $0.24! Easy!

This recipe uses Tyson® Grilled and Ready® Chicken Breast Strips. I just discovered these but they are a HUGE time saver. They are just cooked chicken breasts, cut into strips and frozen and they make quick meals so easy. I’m super picky about chicken and I loved the flavor in these. They’ll definitely be a staple in our freezer from now on.

I found a great selection at my local Walmart, including seasoned varieties and oven roasted chicken dices that would be perfect for a weeknight casserole. I love that it’s a product I would  buy anyway but the Tyson Project A+™ makes it so easy to help out my local schools at the same time.

Ingredients

• Tyson® Grilled and Ready® Chicken Breast Strips
• 2 cups cooked rice
• 1 can black beans, drained and rinsed
• 1 onion, sliced
• 1-2 bell peppers, sliced
• Sour cream
• Cheese, shredded
• Burrito sized flour tortillas
• 1 tsp garlic powder
• 1 tsp chili powder
• 1 tsp salt
• 1 tsp cumin
• Cilantro, chopped

Preparation

Add the Tyson® Grilled and Ready® Chicken Breast Strips to a hot frying pan. You don’t need to thaw these ahead of time so they are a definite time saver! When your chicken strips have cooked for a few minutes, add in your sliced onions and peppers.

Cook until the chicken is heated through and the onions and peppers are cooked.

While your chicken mixture is cooking, scoop your rice in a bowl and add the garlic powder, chili powder, salt, cumin, and chopped cilantro. Mix well and set aside.

On your burrito sized tortilla, spread a nice layer of shredded cheese. Top with a few dollops of sour cream then layer on the beans, rice mixture, and chicken mixture.

Roll your burrito closed and push it so it’s a bit flat. This is kind of like a large stuffed quesadilla. You want to give yourself some surface area to work with so your cheese will melt.

Put your burrito on your hot frying pan, seam side down and let it cook for 3-4 minutes. It’s done when it’s nice and golden brown and the seam stays closed on it’s own.

Flip it over gently and cook it on the other side for another 3-4 minutes.

This makes such an easy weeknight dinner. I like mine with a bit of kick so I added a side of salsa to my plate but either way it’s amazing. These would probably even be good cold the next day if you wanted to pack it in a school lunch.

I’m hoping with recipes like this up my sleeve the back-to-school transition will be a bit smoother . . . especially since we are still adjusting to having twins in the house. I’m already saving my labels for the Tyson Project A+™ so I even have a headstart on my school fundraising for the year. Maybe I’m not as behind as I thought I was . . .

Learn more about the Tyson Project A+™ program here.

What tips and shortcuts help you transition into a new school year?

 

This is a sponsored conversation written by me on behalf of Tyson. The opinions and text are all mine.