I had my first taste of Mexican style cuisine at a sleep over birthday party in 6th grade. I can still remember how taken I was with those tacos – crunchy, meaty, cheesy tacos so delicious that the shredded iceberg lettuce and insipid tomatoes couldn’t get in the way of my enjoyment. I swear I ate 4 tacos that night and my culinary world was never the same. Since that time, I’ve both expanded (Fish tacos! Nachos for dinner!) and honed (chiles in adobo make almost everything better) my palate and continue to be smitten by the flavors of Mexican food, authentic or not. The other day as I cut trail through 14+ inches of snow, I was inspired by thoughts of a quiet solo dinner at home – chicken burritos, specifically. Here’s what I did:
I had two baked chicken thighs (bone in) hanging out in the fridge. I took the meat off the bone and basically ripped it into shreds and tossed it into a can of semi-drained black beans. I added some cumin, salt and two chopped chipotle chiles along with about a teaspoon of the adobo sauce the chipotles were packed in. As this heated through, I warmed two tortillas and gathered some vegetables in the form of a half avocado, sliced, and some baby spinach. I built a gorgeous mound of the green veggies, the beans and chicken and then finished with a dollop of salsa and a bit of shredded cheese. My plan was to eat two of these bad boys, but when I paused after wolfing one down, I realized I was quite full already. I was a little bummed that my capacity was so limited, but since I’m not a fan of that over-stuffed feeling, I was pleased that I knew when to stop and that there would be another yummy burrito meal to look forward to.