Yesterday I had a bad case of the Mondays. Like, all sorts of random things were happening and sending my stress levels through the roof. And my upper body muscles were so insanely sore from riding on a tube behind a boat at the lake on Saturday that simply breathing almost brought me to tears. It’s amazing the muscles that you use for such an activity and how debilitating the soreness can be! Needless to say, when I got home from work yesterday, the only thing I wanted to do was die on the couch and whine. But even that hurt. So, I got up to cook dinner, and distract myself from the soreness and the dramas from the day. I looked at the recipe I had planned to use and decided…nope. That doesn’t sound good to me at all. So, I decided to make my own concoction instead, which I don’t do all that often.
- 1 lb lean ground beef (chuck, sirloin, etc.)
- 1 lg jalapeno, diced
- 1/4 yellow onion, diced
- 2 garlic cloves, minced
- 1 Tbsp cumin
- 1 Tbsp chili powder
- salt and pepper, to taste
- 1 (15 oz) can pinto beans, drained and rinsed
- 1/3 cup salsa verde (store bought or homemade)
- 2 Tbsp cilantro, chopped
- 1/2 cup plain Greek yogurt
- 1 large avocado, peel and pit removed
- 3 chipotle chiles + 1 Tbsp adobo sauce (from a can of chipotles in adobo)
- 2 Tbsp cilantro leaves
- Juice of 2 limes
- 10-12 tortillas (I use a corn and whole wheat blend)
- 1/2 cup shredded Mexi-blend cheese
- Heat a large, non-stick skillet over medium-high heat. Add the beef, jalapeno and onion. Cooking, stirring, and breaking up until the meat is almost all browned. Then add the garlic and seasonings. Mix well, then add the beans, salsa verde, and cilantro. Lower heat to medium and simmer for about 5 minutes. Remove from heat and allow to cool for a few minutes. Preheat oven to 425 and line a large baking sheet with foil, spray with cooking spray.
- Meanwhile, combine the Greek yogurt, avocado, chipotles and adobo sauce, cilantro and lime juice in a food processor. Pulse until smooth. Taste and add salt & pepper to taste. If you don’t love spicy, maybe only add 1 chipotle pepper at a time, taste and add more as you like. Refrigerate until ready to use.
- When the oven is ready, take your tortillas, sprinkle a tablespoon or so of cheese on the lower half, then spoon a 1/4 cup or so of filling on top. Roll the tortilla from the bottom up, then place seam-side down on the prepared baking sheet. Repeat until all the filling and/or tortillas are gone.
- Bake for 10-12 minutes, until the tortillas are slightly browned and crisp. Remove from oven and serve with the chipotle sauce.
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