Recipes Part I: Cheesy Burritos mix'n'match (Jul 16, 2007)

As many of you may or may not know, I've been attempting to improve the health of both myself and my husband through diet and exercise. One of the many things I wish to delve a bit deeper into is finding ways to eat more veggies and fruits, both of which are lacking in the North American diet. I also aim to eat more fish... which I've had a hard time with due to cost.

I decided I will post some of these recipes up for all to enjoy! I like meals that are quick to prepare and don't require a whole lot of strange ingrediants... although I'm willing to try new stuff. This evening I made an interesting dish for supper. It's kinda like burritoes, only it had no meat in it. There are different variations I'd like to try in the future, but since I forgot to thaw the meat (oops), I opted for the meatless variety.

Cheesy Burritos

Ingrediants:
Shredded cheese, any flavor (one cup plus extra for the top)
4 whole wheat large soft tortillas
1 1/2 cups salsa (I used mild, it depends on how spicy you want it)
extra vegetables (frozen or fresh. I used fresh cucumber and carrots)

PLUS any one of the following
- chicken cut into strips (about 1 lb)
- Ground beef (about 1 lb)
- refried beans
- vegetables (I used one yellow onion and one green pepper, chopped)

1 - Brown meat (or beans, or onion/green pepper) and a handful (per person) of veggies over medium-high heat. Drain any fat. Stir in 1/2 cup salsa and 1 cup cheese.

2 - Spread 1 cup salsa in 9x13 inch baking dish. Spoon 1/4 of the meat mixture down the center of each tortilla and roll up. Place each tortilla, seam side down, on top of the salsa. Top with more salsa and cheese.

3 - Bake at 350 F for 20 minutes (or until they are heated through)

Notes: Chuck absolutely LOVED this dish. The mild salsa got spicier upon heating (I use PC brand), and he loves that. We had one burrito left over when we finished, so this will serve 2-4 people, depending on how much you eat. If you are pressed for time in the evening, you can prepare this in the morning, place it in the fridge, then pop it in the oven for 30 minutes before you wish to eat.

This recipe is from Kraft Kitchens cookbook, "Dinner on Hand"