Take that Taco Bell

I hate to admit it but I have a slight addiction to Taco Bell - which all started when I was pregnant with Madeline (and continued with Juliette) and without any guilt would splurge on combo #6 of a grilled stuffed chicken burrito, nachos, and just to be healthy a large sprite :) Pretty gnarly...

But now that I am 21 months out from being pregnant I find myself having to have a serious pep talk around lunch time to not run to the border and stuff my face.. And sometimes I can talk myself out of it and other times I simply relish in the taste of cheesy bean goodness with a little hot sauce to top it off.. But through this addiction I have figured out a way to get a similar and much healthier option in the comforts of my own house.....I have to admit that I do have an extra stock of taco bell hot sauce in the cupboard because La Victoria just doesn't cover it... But that is really not necessary... I guess.
* I modify this for the girls focusing mainly on beans and cheese.


Grilled Stuffed Burrito
1 burrito sized tortilla.

1/3 Meat - Shredded chicken, beef, or shrimp. For the chicken and beef I like to use the slow cooker to get the perfect shredded consistency.

1/4 shredded cheddar cheese

1/3 cup beans. I really like refried for this... makes it really taco belly. But black beans work well.

1 Tbsp diced green chilies

1 1/2 Tbsp Taco sauce.

2 tbsp sour cream

Directions
1. Spread all ingredients on the top portion of the burrito leaving aprox 1 inch on the top uncovered.














2. Fold both right and left side 1/3rd of the way in.













3. Fold the top down and roll.













5. End with seam side down.

6. Over the stove top preheat a skillet over medium heat for aprox 5 mins.

7. Spray seam side with Pam and place in the preheated pan for 3 mins.














8. Spray the other side, flip and cook for another 3 to 4 mins.