Let me start off this post with a blanket statement: DC severely lacks decent, affordable Mexican food. Now, I was born and raised on CA so I love love love Mexican food. So, I must rely on my own culinary skills to eat Mexican food. It has been a long long time since I’ve had a burrito, especially one with flour tortillas. I’ve been craving a decent burrito for months. Finally, I got the materials together and made them! They were delish and I enjoyed them so so much!

Ingredients: 2lbs chicken breasts, spanish rice, refried beans, green bell pepper, red bell pepper, onion, large can of enchilada sauce, low fat mexican cheese, can of black beans, can of corn, and large flour tortillas.

Directions:

1. Boil the chicken breasts until they are cooked all the way through. Remove from water and cut into small pieces.

2. Chop onion and cut the bell peppers into matchsticks. Cook the onions until they are soft in a large saucepan. Then add the bell peppers and cook until soft.

3. Once the onion and peppers are cooked thoroughly, add the cans of black beans and corn and chicken until everything is hot.

4. While everything is cooking, grease a pyrex dish and based off of the dish’s dimensions decide how many burritos to make. Get a plate out with your flour tortillas  and this will be your burrito making station.

5. Place one tortilla on the plate and place the two spoonfuls of chicken and veggies onto the tortilla. Add enchilada sauce on top of the mix. Top with mexican cheese.

6. Fold the burrito, closing the ends of the burrito. Place them tortilla ends down into the Pyrex dish.

7. Cover the burritos with enchilada sauce and mexican cheese. Bake at 350 for 45 minutes or until bubbling. Cover for the most part with foil, then the last 10 minutes without foil. Enjoy!