Southwestern Chicken and Black Bean Burritos

This is also from Rachael Ray's 30 minute all occasion cookbook. We had this one tonight and it turned out great! I added cilantro to it because I need to get rid of it and it gave it added flavor. I also added cheese because what burrito is complete without cheese? I give this recipe a 5! (again sorry no picture)

4 boneless, skinless chicken breasts
1 tsp ground cumin
1 tsp chili powder
a couple shakes cayenne pepper sauce, such as Frank's Red Hot or Tabasco
1 Tbsp extra-virgin olive oil (I used pam cooking spray)
1/2 medium spanish onion chopped (I just used regular yellow onion)
2 cloves garlic, minced
1 can (15 oz.) black beans, drained and rinsed
3 Tbsp smoky barbecue sauce
Kosher salt and freshly ground black pepper, to taste
1 heart of romaine, shredded
6 scallions, thinly sliced
2 tomatoes, seeded and chopped
4 large flour tortillas, flavored or plain

Rub chicken with cumin, chili powder, and cayenne sauce. Heat a griddle pan to high. Cook chicken breasts 4 minutes on each side and remove from heat.

While chicken is cooking, heat a skillet over medium-high heat. Go once around the pan with oil. Cook onions and garlic until onions are soft, about 5 minutes. Add beans and barbecue sauce. Chop cooked chicken breasts and drop into barbecued beans. Heat mixture through. Season with salt and pepper.

Place a tortilla on a plate and pile chicken and beans in center. Top with lettuce, scallions, and tomatoes. Wrap, roll, and repeat with remaining tortillas and filling. Serve with chips and salsa.

Sausage, Beans, and Broccoli Rabe "Stoup"

I recently picked up the Rachael Ray 30 minute meal cookbook for all occasions and have been trying out some of the recipes. This one was the first I tried and it turned out amazingly good! I didn't use broccoli rabe because I figured Wal-Mart wouldn't have it and I didn't want to take the time to search for it so I just used regular broccoli. I also added freshly chopped mushrooms since we had a bunch to get rid of. Hope you enjoy it! I give it a 5! (Sorry no picture this time!)

2 Tbsp Extra-virgin olive oil (I just spray the pan with Pam cooking spray)
1 lb bulk Italian sweet sausage (just used regular Jimmy Dean sausage)
1 medium onion, chopped
1 carrot, chopped
1 starchy potato, peeled and chopped into small dice (I used red potatoes)
2 cloves garlic, chopped
1 bay leaf
1 can (15 oz.) white beans, drained (I used Great Northern beans)
Salt and freshly ground black pepper, to taste
1 bunch broccoli rabe, chopped (3 cups) (I used regular broccoli)
1 quart chicken broth
Grated Parmigiano Reggiano or Romano cheese, for serving

Heat a medium pot or a deep skillet over medium-high heat. Add olive oil and sausage and brown, crumbling with a spatula. Add onions, carrots, potatoes, garlic, bay leaf, and beans. Season with salt and pepper. Cook to begin to soften the vegetables, 5 minutes. Add broccoli rabe and cook just until wilted. Add chicken broth and cover pot. Raise heat and bring stoup to a boil. Reduce heat to simmer and cook 15 minutes. Remove bay leaf, adjust seasonings, and serve stoup with grated cheese for topping.