Funky Fiery Fajita Burritos

Burrito 2I was in the mood for something different last night.  I made a very “homey” meal the night before, and the night before that, oh and the night before that.  Lots of comfort foods, lots of monotony.  Bad foodie!  But last night, I wanted something quick, easy and vastly different than anything that had been on my palate lately.  I took a look in the fridge and freezer and realized I had just enough familiar ingredients to do a good burrito!

Never have I been the kind of person that could just microwave a bean and cheese burrito and be content.  BORING.  In fact, beans and I don’t really get along.  Let’s just say our relationship can be a bit… explosive.  But I did find a long lost can of mexican style refried beans that were beckoning to be used and abused!  How could I resist? I also found some leftover fajita seasoning and a fresh farmer’s market jalapeno to give me an official burrito flavor.  I can’t list the rest of the ingredients just yet since I’m about to give you the recipe, but let me just say… this combination of flavors was shockingly tasty!  I impressed myself!

Funky Fiery Fajita Burritos
Servings: 3-4
PointsPlus Per Serving: 9

IngredientsBurrito Setup

  • Tortillas (I like Tumaro’s Jalapeno & Cilantro 95% fat-free), 4 PP each
  • Half a bag of medium sized shrimp, 1 pp per 1/2 cup
  • 1 small onion (I used a yellow onion)
  • 1 jalapeno
  • 1 cup spring mix lettuce (mine was fresh from the farmer’s market)
  • 1/2 cup refried beans (mexican style), 3 PP
  • 1/2 cup cooked brown rice w/ adobo spice, 3 PP
  • 1/4 cup mild cheddar cheese, 2 PP
  • 5 diced cherry tomatoes
  • Light sour cream, 1 PP per tbsp
  • El Yucateco Green Chile Habanero Sauce
  • Goya Adobo spice

1. First, get your rice going. It takes the longest to cook, so it needs to go on first. I use a rice cooker for mine, although I haven’t mastered the art of cooking brown rice in my cooker. I also mix some adobo spice into the water so that the rice gets a little flavor. I cooked a 1/2 cup of dried rice and it turned into 1 cup cooked, so adjust according to your needs.

2. Get the shrimp under some cool water to thaw while you prep other things. If you already have them thawed, fantastic! Just drain them, take off the tails and set them aside in a bowl. Put a medium sized skillet on medium-high heat to warm up before you start on the cutting!

Onions/Jalapenos3. Slice up your onion. I usually cut off the ends, peel it and then slice about 1/3 inch rings and then slice each ring in half. Then, slice and dice your fresh jalapeno. Spray the hot pan for about 2 whole seconds with Pam Canola spray and toss in your onions and jalapenos. You need to make sure you move them around constantly for the first minute or so as not to burn them. Then, pour in about two tbsp of water to help them along in the cooking process. Keep em moving! Cooking the onion and the jalapeno together gives it just the perfect amount of heat… for me at least, it might be a little too hot for others! Once they are golden in color, wilted, but not mushy (about 10 min or so), put them in a little bowl and cover with some tin foil to keep them hot.

Fajita Shrimp4. Next, spray the skillet with Pam and throw in the shrimp. Generously sprinkle on some fajita mix. I use Simply Organic Fajita Seasoning and it gives it a great flavor. I also sprinkled on some Goya Adobo spice. Adobo spice is the perfect seasoner. It gives anything that it’s sprinkled onto a more savory flavor with its mixture of salt, garlic, oregano, black pepper and turmeric. Trust me, it’s awesome. It’s typically found in the ethnic food section of a store or in an indian/asian grocery store. But back to shrimp! Keep it turning so it doesn’t burn and cook it about 5-10 minutes. Once done, put in a bowl and cover with tin foil.

5. Take your refried beans, scoop out a 1/2 cup into a bowl, mix in some adobo spice and pop into the microwave for a minute or two. Now, all your hot ingredients are done!

6. Dice up cherry tomatoes and put in a bowl. Now, just layer it all up! I used just a heaping spoonful each of the beans and rice spread on the burrito first, then I put on the lettuce, 1/4 cup shrimp, tomatoes, onions/jalapenos, sprinkle of cheese, tbsp of sour cream and then about 4-7 drops of the habanero sauce. Wrap up and enjoy!

The flavors just work so well. The spring mix lettuce is so much nicer than the bland flavor of chopped up iceberg lettuce. Iceberg is BORING. The cherry tomato brings a sweetness to the dish that you wouldn’t get with other tomatoes. The onions and jalapenos give it a fantastic kick! And everything else just works so perfectly with the adobo spice mixed in. There’s nothing monotonous about this dish. And the best part? When you just use heaping spoonfuls of the beans and rice, it cuts down on the points. My burrito breakdown was:

– Burrito (4 PP)
– Beans (1 PP)
– Rice (1 PP)
– Shrimp (1 PP)
– Sour Cream (1 PP)
– Sprinkle of Cheese (1 PP)

TOTAL PointsPlus = 9!!

Everything else was 0 pts. The burrito was so yummy and filling, but I still had leftover points for the day, so I ate TWO!! Heaven… I’m in heaven!!! You can mix up what you want to put in the burrito according to how many points you have left for the day, but no matter how you eat it, this dish is most definitely Weight Watcher Friendly.  It gave me flavor and heat and quite a satisfying aftertaste. The monotony of burritos has been obliterated! VICTORY IS MINE! And yours too if you try it :)
Burrito 1

One response

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s