Quick & Easy Burritos

 I just had one of those weekends.  You know, the ones where you don't stop for a second and then you suddenly realize it's Monday and you're not even going to get to think about a break or mildly sleeping in for five more whole days.  Yeah, I had one of those.

First of all I did a booth at a vintage market called The Prairie Sisters with a couple friends.  I love doing this and it's only twice a year.  But it is non stop for a day and a half and requires a lot of loading, unloading, and moving furniture.  I'm not as young as I use to be, that physical stuff wears me out after a while!  Our booth did great and I walked away with a few fabulous items as well [I'll share them with you on the Home & Garden page].

During the middle of our show on Saturday I had to quick (and by quick I mean on hour worth of travel) drive out to The Ranch and snap some pictures of a couple horses we're trying to sell.

Once I got our there I saw my children who had been out of my care since Friday afternoon and in the hands of their grandparents and father.  I found my daughter wearing her skinny jeans (that are suppose to only be for school and church, not ranch work), a pj shirt that is a size too small, and dirtier than all get out.

I also snap a few pictures of these cute baby birds by our tack room.  Then I headed back to the market to finish out the day.  Sunday is always busy around here.  This Sunday I also taught Sunday school to the cutest two and three year olds you've ever seen, the three older kids had a birthday party, and I spent the afternoon editing a pile of wedding photos.

Needless to say Sunday dinner was not in traditional form.  I had  thirty minutes to whip something together, so I made these super quick and easy Mexican Sausage Burritos.  My Mom makes these and I love them.  It's just a bonus that they literally take no time at all to make.  These are also great to freeze and have later or take to a friend in need of a meal.  They are a great meal to make when you only have a brief moment to feed your crew.  Here's the DL...
Ingredients
1 pound sausage
1/2 medium onion diced
1 can (15.5 oz) black beans, drained
1 can (10 oz) Rotel or diced tomatoes, drained
1 cup sour cream
3 cups shredded cheddar or Mexican cheese blend
8 flour tortillas (soft taco size)
sour cream, sliced green onions, picante sauce for garnish
Directions
Preheat oven to 375 degrees.  Lightly grease a 9x13 inch baking dish.
Cook onion and sausage in skillet until meat is cooked through.  Turn off head and stir in black beans, Rotel (or if you need it to not be spicy just plain tomatoes), and 1 cup sour cream.
Put about 2 tablespoons of cheese and 1/2 cup meat mixture into a tortilla.  Roll it up and place seam side down in baking dish.  Repeat with remaining tortillas.

Top burritos with remaining cheese and cook for 10-15 minutes, or until cheese is melted and starting to bubble.  Let cool for 3 minutes and serve.  Enjoy!
*These burritos pair wonderfully with a fried egg!

Homemade Enchiladas

Enchiladas are by far my most favorite Mexican dish.  After many failed tries of making the perfect enchilada I have finally landed on a recipe I use over and over.  It is a melting pot of experiments and other cook's ideas.  I could eat these enchiladas every day of the week.  The best part is you can fill them with what ever you like.  The wonderful secret about enchiladas is that they are EASY to make.  Once plated they look scrumptious and complicated, but they aren't.  Complicated that is; they are however, scrumptious.  I love dishes like that.  They make me look good.

The first secret to these amazing enchiladas is homemade enchilada sauce.  I can't emphasize enough how glorious this made from scratch stuff is.  I guess if you were really in a pinch you could use the canned stuff.  But instead I suggest making two batches of this recipe (click to get recipe) and then freezing it.  You'll have enough for four enchilada recipes.   Here's the skinny on how to pull this all together...
Ingredients 
12 corn tortillas
canola oil
2 1/2 cups red enchilada sauce
1 cups sour cream
3 cups grated Mexican cheese blend or cheddar cheese
Filling (pick a combination of what you like)
     2 1/2 cups cooked shredded chicken, ground beef, shredded beef, or shredded pork
     1 can diced green chilies
     add another cup of sour cream
     1 small can diced jalapenos 
1/2 cup sliced green onions
1/2 teaspoon cumin
1/4 teaspoon garlic powder
Directions
Preheat oven to 375 degrees.
Mix together sour cream, 1 1/2 cups of the cheese, chicken, green chilies, 1/4 cup of the green onions, cumin, and garlic powder.
Fill a small skillet with about half inch of canola oil.  Heat over medium heat.  In separate skillet heat enchilada sauce over medium low heat, just until warmed through.  Remove from heat.
Using tongs, flash fry tortillas one at a time.   Fry tortilla on each side for 3-5 seconds.  Do not allow to crisp.  Remove tortilla from oil and let drain on paper towel.  Repeat with remaining tortillas.
Spray 9 by 13 inch baking dish with non-stick spray.  Pour about 1/2 cup of enchilada sauce in the bottom of the pan and spread around to coat the baking dish.

Dunk tortilla in enchilada sauce to coat.  Set on plate and spoon about 2 tablespoons of sour cream mixture/filling in the middle of the tortilla.  Roll up and place seam side down in baking dish.  Repeat with remaining tortillas.  (my pan usually looks like picture above)

Pour about 3/4 cup of enchilada sauce on top of enchiladas,  reserving some for dishing up.  Evenly spread remaining cheese on top of enchiladas.  Bake for 15-20 minutes until bubbly.  Remove from oven and sprinkle remaining green onions on top.  Serve with a little more enchilada sauce if desired & enjoy!

You may also like...

White Enchiladas

                     

Sour Cream ,Chicken and Cheese Enchiladas