As parents of teenagers, one of our hopes for our kids is that they leave home equipped to look after themselves in adult life. All of those life skills like vacuuming, cleaning the bathroom, managing pocket money and washing their clothes really will come in handy one day (so I keep saying!).
I am also training them to cook, just so they can have enough kitchen confidence to prepare meals they enjoy eating both for themselves and whoever joins them in their household.
This meal is one our Cherry Blossom #2 likes to make and to eat. I have called it The Queen of Burritos, partly because it is a great dish deserving of high praise. It also seemed fitting because Cherry Blossom #2 is a big fan of Queen Elizabeth II.
The quantities in this recipe make enough for our family of five, with plenty of leftovers for lunch or dinner the next day.
If you are a young person using this recipe, remember that sometimes it is safer to ask an adult for help if you need it, for example lighting the stove, opening the cans or carrying a heavy pot.
To make this dish gluten free, the only thing to change is the burrito wraps themselves. Swap the wheat based burritos for corn or other gluten free burritos, tortillas or wraps. For dairy free, leave out the cheese and sour cream.
The Queen of Burritos – Chicken and bean burritos with lime sour cream
- 1 cup rice
- approx 500g chicken thigh fillets
- 1 onion
- 1 garlic clove
- 1 zucchini (or other green vegetable)
- 1 red capsicum (red pepper)
- 1 x 400g can diced tomatoes
- 1 x 400g can red kidney beans
- 1 x 400g refried beans
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon ground coriander
- ¼ to ½ teaspoon chilli powder, to taste
- 1 tablespoon oil for the pan
- 10 burritos or wraps
- 2 tomatoes
- iceberg lettuce
- half an avocado
- ½ to 1 tablespoon lime juice, to taste
- sour cream
- grated cheese
Cook the rice either in a saucepan or rice cooker. While the rice is cooking, prepare the burrito mix:
Chop the chicken into small chunks (Note: now use a different chopping board to cut the vegetables).
Dice the onion into small pieces.
Finely chop the garlic clove into very small pieces.
Chop the zucchini and the capsicum into small pieces.
Add the onion and cook, stirring occasionally, for 5 to 10 minutes or until the onion changes colour and becomes translucent.
Add the garlic and continue to cook, stirring, for a couple of minutes, until you can smell the garlic flavour.
Add the chicken pieces. Turn the heat up slightly and cook, stirring occasionally, until each piece of chicken changes colour and looks cooked on the outside.
Add the spices and stir until the chicken pieces are coated.
Add the chopped vegetables, stir, and continue to cook for a few minutes.
Then open the cans. Drain and rinse the red kidney beans then add them to the saucepan. Add the canned tomatoes and refried beans to the saucepan.
Stir everything, lower the heat and let it simmer for about 20 minutes.
While that is cooking, set up the other ingredients to serve the burritos. Chop the tomatoes, lettuce and avocado and place in serving bowls. Mix the lime juice through the sour cream. Pour some of the cheese into a serving bowl.
When it is time to serve, place some of the burrito mix in a serving bowl (or you could put the whole pot on a heat proof board on the table). Have the burritos, the rice and all the toppings ready to go and allow people to serve themselves.
This is an ideal dish for a crowd. Quantities can easily be doubled (or more), and it works well to share in a group where people can help themselves.
This is also the sort of dish that is good to take camping. Prepare the burrito mix in advance and freeze, so the frozen mixture is ready to pack to take on your camping trip.
Do you have a favourite dish that is easy to make and share?
(featured image photo taken by Cherry Blossom #2)