Beef and Bean Burrito

Apparently I’m too old to be working book fair at the school (or to stand on my feet in cute shoes for 9 hours). It was a long day. It feels even longer when you have to deal with difficult people. I don’t understand miserable unhappy people. Life is too short to be grumpy!!!! Hopefully I don’t have to hurt anyone at book fair next week….

This is so quick and easy to make and no one complains! Which makes me happy after dealing with the grumpy people.

1 lb ground beef
16 oz can refried beans
1 cup cheddar cheese, shredded
4 large tortillas
1 cup Salsa Brown ground beef

Heat beans. Warm tortillas in microwave. On each tortilla, place 1/4 beef, 1/4 beans and 1/4 cup cheese. Wrap tortilla. Serve with salsa.

Servings: 4
Calories 554
Fat 19.3g
Carbohydrates 43.5g
Fiber 10.1g
Nutrition Grade B+

Today’s Leopard Print Find: BCBGeneration Janie Satchel

Breakfast Burritos

I had to post this just in case there is someone out there that hasn’t ever tried a breakfast burrito. I was shocked when my sister said the lady at the grocery store asked what she was making with these ingredients and the lady had never heard of such a thing. My sister was nice enough to take one back to her. Luckily, I didn’t have to share mine. I could eat these for every meal and be happy.

6 Flour Tortillas (6 inch)
12 Large Eggs
1/2 tsp Salt
1/2 tsp Pepper
8 oz Mild Sausage
1 cups Colby Jack Cheese, shredded
1 1/2 cups Salsa

Crumble and brown the sausage. Drain the fat and set aside.

In a large bowl, whisk eggs, salt and pepper.

In a large pan, combine sausage and eggs. Cook over medium-low heat until done, about 6 minutes.

Warm tortillas for 30 seconds in the microwave or individually in a pan on the stove.

Divide eggs into the tortillas and top with cheese. Curl up one end of the tortilla and wrap the sides towards each other. Wrap with foil to keep warm or to help hold them together.

Serve with salsa.

Servings: 6
Calories 415
Fat 27.5g
Carbohydrates 16.3g
Fiber 2.6g
Nutrition Grade B-

Today’s Leopard Print Find: 3 piece rug set …

Black Bean Chicken Burrito


The Olympics sure have helped my Viggle account. I had cashed in all of my points to help pay for the craft room so I was starting all over. Thanks to the Olympics I’m now back to 25,000 points. If you don’t have the Viggle app, it’s really easy. Check into the shows you watch on TV, earn points, cash them in for gift cards! During the Olympics you can play along and answer questions and earn even more points. There also play alongs during other shows, like the concert series on the Today show.

 

 

 

 

 

So check-in while you cook these….and it goes great with the homemade salsa!

Heat a large skillet over medium heat. Heat oil, then add onions, heat for 2 minutes. (I put mine through the food processor so that the girls won’t know they are in there)

Add chicken and heat for another minute. Stir in chili powder, until fully combined. Add garlic and stir for a minute. Remove from heat and add salt and pepper.

Toss in black beans. Divide chicken mixture evenly among tortillas along with cheese. Roll up each burrito by tucking in the sides and rolling the middle to one side. Remove any extra filling leftover in the skillet and place on the stove on med-low heat. Coat each burrito with cooking spray. Place burritos in pan over medium heat; cook a couple minutes on each side until browned. Top with sour cream or salsa.

And this is what Taylor’s plate looked like after picking out all of her black beans… and she used to like black beans. See what I have to deal with???

1 Tbsp canola oil
1/4 cup onion, chopped (I put mine through the food processor to sneak them in there)
2 cups rotisserie chicken, shredded
2 cloves garlic, minced
1/8 tsp salt
1/8 tsp pepper
1/4 tsp chili powder
1 (15 ounce) can black beans, rinsed and drained
4 (10-inch) flour tortillas
4 oz monterey jack cheese, shredded
Cooking spray

Heat a large skillet over medium heat.

Heat oil, then add onions, heat for 2 minutes.

Add chicken and heat for another minute. Stir in chili powder, until fully combined.

Add garlic and stir for a minute.

Remove from heat and add salt and pepper.

Toss in black beans.

Divide chicken mixture evenly among tortillas along with cheese.

Roll up each burrito by tucking in the sides and rolling the middle to one side.

Coat each burrito with cooking spray.

Place burritos in pan over medium heat; cook a couple minutes on each side until browned.

Top with sour cream or salsa.

Servings: 4
Calories 543
Fat 19.7g
Carbohydrates 52.8g
Fiber 8.2g
Nutrition Grade B-

Today’s Leopard Print Find: Martini Shaker