Skinny Mexican Burrito Casserole

Tuesday, February 25, 2014

From our skinny table to yours...

Are you ready for the world's easiest casserole?  Ok, maybe not the WORLD'S easiest... but it's pretty simple.  Tonight's Mexican party can be whipped up in 30 minutes and then into the oven it will go!  We're always thinking of ways to change up our weekly Mexican meal, so this week we just tossed the insides of a burrito into a pan to bake to perfection... healthified of course ;)

Come to think of it this is really just an inside out burrito, should we change the name??  We simply used shredded organic chicken, long grain brown rice and sautéed veggies and stirred everything together in a baking dish.  Feel free to swap out the brown rice for quinoa or farro.  As much as we LOVE quinoa, our hubbies aren't the biggest fans.... why we will never understand??

We spiced this dish up with cumin, chili powder, lime juice, garlic, black beans and lots of fresh yummy cilantro.  Top this dish with reduced fat organic Mexican cheese and bake to ooey gooey goodness!
YUM!  Hope you enjoy as much as we did!
Nutrition Facts Per Serving
Serves: 8
Calories: 352
Fat: 7.8 grams
Carbs: 44.2 grams
Dietary fiber: 8.1 grams
Protein: 28.2 grams
1 pound organic chicken breast
2 cups cooked organic long grain brown rice (or quinoa/farro)
3 bell peppers thinly sliced
2 onions thinly sliced
1 zucchini thinly sliced
1 cup black beans
1 cup frozen corn
2 cups crushed tomatoes
1 16oz  jar salsa verde - or your favorite salsa
1 lime
1 jalapeno chopped
2 tbsp. cumin
2 tbsp. chili powder
1 tbsp. garlic powder
2/3 cup reduced fat organic shredded Mexican cheese
1 handful fresh cilantro
1 tbsp. olive oil/coconut oil
*buy all organic ingredients when you can*
Let's get cooking!
1.  Preheat oven to 350 degrees.
2.  Pour salsa into pot over medium high heat.  Add chicken to pot and boil until cooked throughout.  Shred chicken with two forks and set aside. 
3.  While chicken is cooking, begin to saute veggies.  Add oil to pan over medium heat.  Add onions, bell peppers and saute until lightly browned.
4.  Add zucchini, black beans, corn, jalapeno, cumin, chili powder, garlic powder and the juice from one lime.  Cook for an additional ten minutes to allow flavors to combine.
5.  Add 2 cups crushed tomatoes and cilantro to veggie pan and stir to combine flavors.
6.  Spray baking dish with non-stick spray.  Add chicken, rice and veggie mixture to dish.  Stir in 1/3 cup Mexican cheese.  Then top with remaining 1/3 cup Mexican cheese
7.  Cover with foil and bake for 20 minutes.  Remove foil and cook for an additional 10 minutes.
8.  Allow to cool and enjoy!

You Might Also Like


  1. Well this looks down right delicious. My husband will thank you!

  2. Thanks for sharing, I love Mexican food so much, I look forward to trying this recipe in the kitchen!

  3. Looks great, Mexican is my favourite.Can I omit the chicken for vegetarian? (I'm not vegetarian but I am a poor University student lol). Or add extra beans? :)

    1. Absolutely! You can skip the chicken and double the beans & corn :)


Popular Posts