Other Recipes


4 servings


15 minutes


10 minutes


Champion Burritos


30 ml (2 tbsp)olive oil
1small onion, coarsely chopped
2 clovesgarlic, minced
200 g (7 oz)ground chicken or turkey
30 ml (2 tbsp)all-purpose flour
200 g (2 cups)Savoy cabbage, thinly sliced
4Italian plum tomatoes, 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
To tastelime juice, freshly squeezed
To tastesalt and freshly ground pepper
420 cm (8 in) whole wheat soft tortillas
8 slicesSaputo monterey jack cheese
To tasteNeilson sour cream
To tastemild salsa and/or tomatillo sauce
To tastehot sauce


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.


Can you imagine getting your kids to each cabbage and beans in the same dish? Double the recipe and freeze half for a quick week-end lunch. And feel free to add some white beans left over from a vegetable soup.