Last night I was craving something Mexican-style. There are tons of places at home in Knoxville that do this really neat combination of Mexican-meets-foodie, using ingredients like swiss chard or portabellas in their burritos! I decided to channel this using goat cheese and spinach in mine, as well as using corn rather than flour tortillas to wrap them up! They get deliciously crispy in the oven but definitely need a toothpick or something to keep them together until they are cooked!
- ½ cup uncooked brown rice
- 1 can back beans
- ½ cup frozen corn
- 1 clove garlic, minced
- ¼ cup cilantro
- ½ red onion, sliced
- 1 red bell pepper, sliced in strips
- Boneless skinless chicken breast
- Cumin and chili powder, to taste
- 1 cup baby spinach
- ¼ cup goat cheese
- 2/3 cup low sodium salsa
- 6-8 corn tortillas
Prep work: Cook brown rice according to package directions. Rub chicken with olive oil, sprinkle chili powder and cumin over. Bake at 350 for 45 minutes or until cooked. Let cool, then cube. Saute bell pepper and onion over medium heat in olive oil. Thaw corn, add to pan with black beans, cook for 5 minutes over medium heat until warm, add garlic and 1 tbsp of the cilantro.
To assemble, add brown rice, bean mixture, onion mixture, chicken, spinach, goat cheese, and salsa to each corn tortilla (So much deliciousness!!). Roll up and hold together with toothpick. Top with small amount of salsa, then bake at 400 for 20 minutes or until heated. Remove toothpicks, and serve with cilantro and sour cream on top. Enjoy!