Cinco De Mayo

Hello everyone, sorry I havent updated in awhile. In honor of Cinco De Mayo, I decided to post my recipe for Chicken and Black Bean Burritos, Corn Cake Casserole and Mango Margaritas!

Chicken and Black Bean Burritos

1# boneless, skinless chicken breasts

1-1/2 cups water

1- 1/2 cups instant brown rice

1/2 cup chopped green pepper

1 chopped medium onion

1/4 cup chopped cilantro (fresh)

1 (8oz) can of tomato sauce

1 pkg. taco seasoning

1 (15 oz.) can black beans, rinsed and drained

8- flour tortillas-warmed

1 cup salsa, cheddar cheese,sour cream

 Boil chicken until cooked through, let cool a bit and then shredd. Bring 1- 1/2 cups of water to a boil, add the rice,stir and remove from heat and cover for 5 minutes. fluff with fork. Meanwhile, saute peppers and onions with 1-1/2 tbsp. vegetable oil until tender. Add the taco seasoning, tomato sauce and shredded chicken bring to a low boil and toss in the cilantro and continue to cook for 2-3 minutes. Add the cooked rice and black beans and gently fold together until rice is coated. Spoon filling into warmed tortillas, top with salsa,cheddar cheese and sour cream.

Corn cake casserole

1 box Jiffy brand Corn Muffin mix

1 can whole kernel corn, drained

1 can cream style corn

1 stick butter or margarine, melted

1 egg, beaten

In a medium bowl, combine both cans of corn, melted butter and corn muffin mix, stir to combine. Add beaten egg and stir until all is combined. Spray a baking pan with cooking spray and pour mixture into pan. Bake @ 350 degrees for 45-60 minutes or until golden brown and knife inserted in the center comes out clean.

Mango Margaritas for 4

2 fresh Limes

1 cup Tequila

1/4 cup triple sec

1/2 cup sour mix

3 cups ice

1-1/2 cups Mango Nectar

1 -2 mangos diced up, frozen

Peel and cut up your mangos, place in a freezer bag and freeze. About 6-8 hours. In a blender combine 2-3 TB. Lime juice from 1 of your limes, use the remainder of the squeezed lime to run around the edge of your glass, and then dip the rim of the glass in sugar. Slice remaining lime to garnish glasses.Then into the blender add tequila, triple sec, nectar, sour mix and diced frozen mango. Give the blender a whirl until all is combined and pureed. Add the 3 cups of ice and blend until thickened and slush-like. Pour into glasses, and enjoy!

* can add 3/4 cup pineapple juice and 3/4 mango nectar if want to change it up. yum!