Caribbean Burritos Recipes

CHILE COLORADO BURRITOS

Chile Colorado Burritos image

When I was growing up in Southern California, this was one of my favorite Mexican dishes. It's hard to find now that I live in the Midwest-except in my kitchen! -Kelly McCulley, Des Moines, Iowa

Provided by Taste of Home

Categories Dinner

Time 6h35m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

2 pounds boneless beef chuck roast, cut into 1-1/2-inch pieces
2 cans (10 ounces each) enchilada sauce
1 teaspoon beef bouillon granules
1 can (16 ounces) refried beans, optional
8 flour tortillas (8 inches)
1 cup shredded Colby-Monterey Jack cheese
Chopped green onions, optional

Steps:

In a 4-qt. slow cooker, combine beef, enchilada sauce and bouillon granules. Cook, covered, on low 6-8 hours or until meat is tender., Preheat oven to 425°. Using a slotted spoon, remove meat from sauce. Skim fat from sauce. If desired, spoon about 1/4 cup beans across center of each tortilla; top with 1/3 cup meat. Fold bottom and sides of tortilla over filling and roll up., Place in a greased 11x7-in. baking dish. Pour 1 cup sauce over top; sprinkle with cheese. Bake, uncovered, 10-15 minutes or until cheese is melted. If desired, sprinkle with green onions.

Nutrition Facts : Calories 414 calories, Fat 19g fat (8g saturated fat), Cholesterol 86mg cholesterol, Sodium 889mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 3g fiber), Protein 31g protein.

CARIBBEAN BURRITOS

Caribbean Burritos image

Found online and modified for a nightshade free person who is going to be camping with us. http://www.servedraw.com/2010/02/island-romance-the-2-person-caribbean-burrito/

Provided by Lelandra

Categories Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 22

Ingredients

1 (20 ounce) bag flour tortillas (burrito size)
3 boneless skinless chicken breasts
2 3/4 teaspoons ground allspice
2 1/4 teaspoons ground ginger
3/4 teaspoon thyme
3/4 teaspoon marjoram
1/4 teaspoon black pepper
1 lb ground chicken
4 teaspoons minced garlic
4 green onions, sliced
1 cup chopped onion
1 cup chopped celery
4 tablespoons canola oil
2 cups rice
4 cups chicken stock
salt and pepper
1 (8 ounce) bag shredded cabbage
2 mangoes, cubed
1 red onion, diced
avocado, diced
1 cup cilantro (just a guesstimate of amount)
2 limes, cut in wedges

Steps:

Before camping trip: Rub chicken breasts with seasoning and roast in 350 degree oven for 40 minutes. After they cool, dice and double bag in ziplocs.
Do dirty rice on site.
Sauté ground chicken with garlic, green onion, white onion, and celery in oil. When onions are translucent, add rice, chicken stock, salt and pepper. Bring to boil, reduce heat, cover. Cook until rice is done, about 20 minutes.
Do mango slaw on site.
Mix shredded cabbage, cubed mango, red onion, and cilantro lime dressing.
Everyone makes their own:.
Start with one oversize tortilla. Spread with dirty rice. Top with a layer of jerk chicken. Scoop on mango slaw. Garnish with avocado, cilantro and lime wedges.

Nutrition Facts : Calories 917.5, Fat 22.5, SaturatedFat 4, Cholesterol 92, Sodium 954.7, Carbohydrate 129.7, Fiber 8.2, Sugar 18.8, Protein 48

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