Chicken Fajita Burritos

For some reason, one thing I can always get my whole family to eat is Mexican food. As with most meals I cook, I try to hide as many veggies as possible in these burritos. Maybe you're blessed with a family that just loves their vegetables, but I'm not! If your family is like mine, then adjust the recipe by cooking the vegetables first, then giving them a whir in the blender. Cook the chicken in the skillet, then stir in the vegetable puree. Another way I bump up the nutrition level is by using thinly sliced cabbage instead of regular iceberg lettuce.

Chicken Fajita Burritos

1 pound ground chicken
1 cup diced peppers - mix of yellow, orange, red, green, whatever you have
1/4 cup diced onion
2 cloves garlic, chopped
1/2 jalapeño, diced
1 tablespoon canola oil
1 can diced tomatoes with green chilies
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup black beans
1 cup whole kernel corn
Flour tortillas


In a large skillet, saute the ground chicken, peppers, onions, garlic and jalapeño in the canola oil until the chicken is browned and the veggies are tender. Stir in the tomatoes, seasonings, beans and corn. Simmer for 10-15 minutes, until heated through. Adjust seasonings to taste. Serve with flour tortillas and your favorite garnishes - sour cream, shredded cheese, lettuce, cilantro, etc.