The timing of Cinco de Mayo nicely coincides with the change in weather. It marks one of the first weekends of outdoor drinking and dining. In New York, Mexican restaurants on Cinco de Mayo are crazy busy you’ll be waiting for over an hour to eat at a small table surrounded by people and not to mention there may be table minimums. Who wants to sit in an environment like that when it’s so easy, healthy, and inexpensive to just prepare one and enjoy with friends in a relaxing environment? My sister and I did just so last weekend, building our own burritos for under $10. Below is enough for about 4 people.
- Fresh Homemade Salsa
- 2 cups Shredded leftover roast chicken (warmed in a sautee pan and then tossed with fresh cilantro)
- 2 cups Brown Rice
- Sauteed peppers and onions (1 green pepper and 1 large onion)
- A package of shredded cheese, a can of black beans, diced avocado
- 6-8 Whole wheat tortillas (I like to make enough for everyone to have seconds!)
In the afternoon (about 4 hours prior), prepare the salsa, brown rice (according to package), saute peppers and onions in olive oil and shred the chicken. Store in refrigerator.
About 45 minutes before serving:
- Take the prepared ingredients out of the refrigerator warm the rice and peppers/onions in the microwave
- Warm the chicken in a sauté pan drizzled with a little bit of olive oil and seasoned with salt, pepper, garlic powder and then toss with some chopped fresh cilantro. (You can also serve plain, but I like to add a little twist if I can!)
- Open can of beans, drain and rinse off the starchy liquid
- Dice the avocado
- Place all of the above, plus the shredded cheese and yogurt in bowls
- Serve with salad and the tortillas
- Let everyone make their own!
Below is a breakdown of pricing:
- Stiles purchases: 3 bell peppers, 4 tomatoes, an onion, 3 limes, A bunch of cilantro, Avocado ($2)
- Additional purchases: Tortillas ($2.39), black beans ($1), greek yogurt (sour cream substitute ($2)
- We had brown rice, shredded cheese, left over shredded chicken on hand and salad left over from lunch that day
You can always swap out different toppings based on what you have in your pantry/refrigerator. Fresh zucchini is in season and can be found at farmers markets. I usually keep frozen shrimp on hand too. Refried beans instead of black beans is another substitute. You can make it interactive by supplying the tortillas and a few base toppings and have each person bring a topping to contribute to a burrito bar. Mix a pitcher of your favorite beverage and enjoy!
How did you enjoy Cinco de Mayo?
- The Greatist Table: 10 Healthy Cinco de Mayo Recipes (greatist.com)
- Chicken tostadas….15 minute dinner! (raisingfoodies3.wordpress.com)