Classic Wet Burritos

These burritos were inspired by memories of really tasty burritos a friend of mine back in Michigan would make, also I had a bunch of pinto beans I had made a while ago sitting in the fridge and I needed to use them up. I totally didn't write down how I made the pinto beans but they are pretty simple, soak them overnight in water, drain the next day. Put in just enough water to cover and add in some garlic, cumin, chili powder, salt, pepper and whatever else suits your fancy and let them simmer for about 3 hours until they are cooked down. The most important thing is to cook them until they are in a very thick broth made from the beans partially breaking down, this is what makes homemade pinto beans so different and so much better than canned ones.

Anyway, on to the burritos. These are really easy to make and make good leftovers. Enjoy!

Classic Wet Burritos
1 lb Ground Turkey
2-3 cups cooked Pinto Beans
2-3 Jalapeno Peppers seeded and diced
2 Red Chili Peppers seeded and diced
2 Onions chopped
3-4 teaspoons Chili Powder
1 1/2 teaspoons Cumin
1/2 teaspoon Cayenne Pepper
1 1/2 teaspoon Garlic Powder
1 1/2 teaspoon Onion Powder
2 10 oz cans Enchilada Sauce
1 1/2 cups Shredded Mexican Cheese Blend
10 Tortilla Shells (soft taco sized)
Olive Oil
Spice amounts are approximate I just dumped stuff in for this recipe
Saute peppers and onions in a large skillet in a little oil for about 5 minutes then add in the ground turkey and spices and cook until turkey is browned. Add in the pinto beans and stir, then turn off heat. Put about a 1/4 cup of the filling onto a tortilla shell and sprinkle on a little cheese then roll up and put in a 13x9 inch pan that has  been lightly greased. Repeat until filling is used up. Pour Enchilada sauce over the top of the rolled up burritos and sprinkle with cheese. Bake for about 25-30 minutes at 350 or until heated through.

Creamy Chicken Taquitos

I found this tasty recipe over at Best Bites and decided I had to try it. These taquitos are baked not fried like most varieties, so they are substantially healthier and they still taste amazing. I still had some of the spicy chicken I made in the crock-pot stashed in the freezer so I thawed that out to use instead of the plain the chicken the recipe called for. These turned out super tasty and I only made a few modifications to the original recipe (I don't like cilantro so I left that out, and I didn't think the lime juice sounded necessary).

Here is the recipe:

Baked Creamy Chicken Taquitos (Original recipe is here)
1/3 cup (3 oz) Cream Cheese
1/4 cup Salsa Verde
1/2 teaspoon Cumin
1 teaspoon Chili Powder
1/2 teaspoon Onion Powder
1/4 teaspoon Garlic Powder
2 cups Spicy Shredded Chicken Recipe
1 cup Shredded Cheddar Cheese/Mexican Cheese Blend
at least 13 Small Corn Tortillas or Flour Tortillas (Fajita size)
Cooking Spray
Soften cream cheese in the microwave for about 30 seconds or so in a large glass bowl, then mix in the spices, chicken, and cheese. Warm 2 corn tortillas at a time in the microwave (so they don't crack when rolled, the heat makes them pliable) and fill each tortilla with about 2 tablespoons of the chicken mixture and roll up tightly (leave ends open). (There is no need to heat the flour tortillas, they are soft enough already). Place rolled up tortillas on a lightly greased cookie sheet (it is better if they aren't touching because it allows the tortilla to harden more), spray the tops with cooking spray and bake at 425 for 15-20 minutes.
FYI: I found that it took a little longer than 20 minutes for my batch but I was making a larger batch.