In this episode of Recipe Rehab we meet the Jones family and their famous burrito bake. They love this baked dish, but it has nearly 1900 calories per plate! Our two chefs will battle it out to see who can rehab that recipe and make it more nutritious, but just as delicious! Find out which recipe the Jones family chooses and see who will be this week’s Recipe Rehab champion!
CHEF RICHARD’S RECIPE: MINI BURRITO BAKES WITH JACK CHEESE
Cook Time 35 minutes
Prep Time 25 minutes
½ lb. ground bison
1 chipotle pepper in adobo sauce, chopped
1 ear of fresh corn, kernels removed off the cob
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1 tablespoon low sodium Worcestershire sauce
1 tablespoon red wine vinegar
1 tablespoon agave nectar
1 14.5 oz. can low sodium fire roasted tomatoes
1 15 oz. can low sodium black beans, rinsed
1 teaspoon ground pepper
24 3-inch wonton skins
1 cup low fat Monterey jack cheese
3 cups romaine lettuce, shredded
1 pint cherry tomatoes, cut in half
1 8 oz. container light sour cream
Pre-heat the oven to 350°F.
In a cast-iron skillet on medium high heat, brown the ground bison, about 8 minutes.
Once the meat is browned, add the corn and the chipotle and sauté for 2 more minutes. Add the cumin, garlic powder, onion powder, salt, Worcestershire sauce, red wine vinegar, agave nectar, and fire-roasted tomatoes to the skillet and cook for an additional 15 minutes. Reserve the mixture.
Spray a 12-cup muffin tin with cooking spray and lay two overlapping wonton skins in each compartment. Bake in the oven until slightly crispy. They do not need to be fully cooked at this time, because they will go back in the oven to be baked a second time.
Distribute the cooled bison mixture evenly among the cups of the muffin tin. Sprinkle cheese on top of each cup.
Place back into the oven for an additional 12 minutes, until the cheese is melted and bubbling.
Allow the mini burritos to cool slightly before serving.
To serve, carefully plate 2 mini burritos on each plate, and garnish them with the romaine lettuce, cherry tomatoes, and a dollop of light sour cream.
Nutritional information: (per serving)
Per Serving (1/6 of recipe)
Total Fat: 12.3 g
Saturated Fat: 6.447 g
Cholesterol: 49.1 mg
Protein: 23.9 g
Carbohydrate: 46.6 g
Dietary Fiber: 8.601 g
Total Sugars: 7.856 g
Calcium: 254.2 mg
Magnesium: 51.9 mg
Potassium: 700.4 mg
Sodium: 659.1 mg
Vitamin D: 0 mcg