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Because nothing is better than great food... except enjoying it with someone special!


Ranch Burritos & Black Bean Corn Salsa


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We used to make these by mixing a packet of ranch seasoning with sour cream, and then we thought "why not use fresh veggies?!"

So we did.

Here is one of our most favorite recipes.

Magic Hat Brewery's Number 9 is a great beer to drink with these. It is an apricot pale ale -- the fruity goodness will soothe your mouth after the spicy salsa!

What you'll need:
-4 large tortillas
-1 large chicken breast, grilled and cut into bite-size pieces
-1 cup sour cream
-4 oz. shredded sharp cheddar cheese -- Cabot makes a great Spicy Habanero Cheddar that we like to mix half and half with sharp cheddar. It adds a REALLY spicy kick if you're up for it!
-1 carrott
-1/4 cup corn
-1/4 cup peas
-10 string beans
-1 garlic clove
-1 thick slice of white onion
-1/2 tsp. onion powder
-1/2 tsp. garlic powder
-1/2 tsp. cracked pepper
-1/4 tsp. salt
-1 tsp. dried dill

What to do:

Preheat oven to 375ºF.

In a food processor, puree carrott, corn, peas, beans, garlic and all herbs except dill. Mix puree into sour cream. Add in dill, cheese and chicken.

Scoop the mixture evenly onto the four tortillas and roll into burrito (folding sides in). Place in square baking dish and cover with foil. Bake for 25 minutes. Remove foil and broil until tops are browned.

For the Salsa, mix together the following ingredients:
-1/4 cup black beans
-1/4 cup corn
-1 tomato, diced
-1/2 small white onion, diced
-1 jalapeno pepper, minced
-juice from 1 lime
-5 cilantro sprigs
-Salt and Pepper to taste

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