Skip to Content
  • Prep
    15 min
  • Total
    25 min
  • Servings
    4

Champion Burritos

Ingredients

30 mL (2 tbsp) olive oil

1 small onion, coarsely chopped

2 garlic cloves, minced

200 g (7 oz) ground chicken or turkey

30 mL (2 tbsp) all-purpose flour

200 g (2 cups) Savoy cabbage, thinly sliced

4 Italian plum tomatoes, cut in 1 cm (1/2 in) dice

60 mL (1/4 cup) chicken or vegetable stock

180 mL (3/4 cup) canned navy beans, rinsed and drained

15 mL (1 tbsp) fresh oregano, chopped

Salt and freshly ground pepper, to taste

Lime juice, freshly squeezed

4 x 20 cm (8 in) whole wheat soft tortillas

8 slices of Saputo Monterey Jack cheese

Condiments

Sour cream, to taste

Mild salsa or tomatillo sauce, to taste

Hot sauce, to taste

Directions

In a large skillet, heat olive oil over medium-high heat. Add onion and sauté until translucent. Add garlic and sauté for 30 seconds. Add ground meat and cook, stirring continuously, until no longer pink. Stir in flour and cook for 1 minute.

Add cabbage, tomatoes with their juices, and stock. Simmer over medium heat until liquid has evaporated. Add beans and cook 1 minute more. Remove from stove. Add oregano and lime juice and season to taste with salt and pepper.

Place 4 tortillas on a large work surface. Place 2 slices of Monterey Jack cheese in the center of each tortilla. Spoon an equal amount of the meat and vegetable mixture over the cheese on each tortilla. Roll up to make burritos.

Microwave burritos one at a time at high power for 45 seconds.

Cut burritos in half and serve with condiments.

TIP:

Can you imagine getting your kids to eat cabbage and beans in the same dish? Double the recipe and freeze half for a quick weekend lunch. Feel free to add some white beans left over from a vegetable soup.