Tag Archives: Sandwiches Wraps & Pizzas

Taco Pizza (livingwellmom)

2 8 oz tubes refrigerated crescent rolls
1 8 oz pkg cream cheese, softened
1 c sour cream
1 lb ground beef or ground turkey
1 envelope taco seasoning mix
1 medium tomato, chopped
1 c shredded cheddar cheese
1 c shredded mozzarella cheese
1 c shredded lettuce

Preheat oven to 375 F. Unroll the crescent roll dough and lay out in the ungreased cookie sheet. Pinch the perforations together to seal. Bake at 375 for 8 – 10 min or until light golden brown. Cool. In a small bowl, mix the softened cream cheese and sour cream. Use a whisk to remove any lumps. Spread over the cooled crust. (Let crust cool for around 20 min.) Chill in the refrigerator. Brown ground beef and drain. Add taco seasoning packet and water, according to pkg directions. Simmer for 5 min, stirring occasionally. Sprinkle  ground beef evenly over the cream cheese layer. Top with lettuce, tomatoes and cheese. Cut into serving size pieces and serve immediately or refrigerate. Serves 6.


Chicken Avocado Salad Roll Ups (omgchocolatedesserts)

2 c shredded chicken
1 ripe avocado- mashed
2 – 4 T plain Greek yogurt (start with 2 and add more if the salad seems to dry)
1 1/2 – 2 T lime juice
2 T finely diced red onion
2 green onion-sliced
freshly ground black pepper to taste
1/4 t salt or more to taste
1/2 t garlic powder
1 1/2 T fresh cilantro or parsley, chopped
1/2 c shredded Cheddar cheese
5  – 6  8 or 10″ flour tortillas

In a large bowl combine all ingredients. Stir until evenly blended. Spread the mix over tortilla and roll up tightly. Repeat with remaining salad. Slice with serrated knife into 1/2″ slices. You can slice them immediately or refrigerate until firm (about 30 mins). It’s easier to slice when chilled.

Crispy Chicken Burger with Honey Mustard Coleslaw (kitchensanctuary)

Chicken Marinade

3 large or 4 small chicken breasts, sliced into long, thick strips
1 c buttermilk
1/2 t salt
1/4 t white pepper
1/4 t garlic salt

Place the chicken in a bowl. Add buttermilk, salt, pepper and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour (up to over night.)

Crispy Chicken Coating

1 1/2 c flour
1 t salt
1 t ground black pepper
1/2 t garlic salt
1/2 t celery salt
1 t dried thyme
1 t paprika
1 t baking powder
1 t chilli flakes

Preheat the oven to a low heat (to keep cooked chicken warm). Heat a large pan of vegetable oil (or preheat your deep fat fryer) until hot (you can test by dropping a small cube of bread in there, if it rises immediately to the top and starts to bubble rapidly, it’s hot enough). You’ll need at least 4 c of oil. Mix together the crispy coating ingredients in a small bowl. Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mix – ensuring it’s fully covered. Place on a tray and repeat until all of the chicken is coated. Once the oil is hot enough, add in 5 or 6 of the chicken tenders. You can add more or less depending on the size of your pan, just be sure not to overcrowd the chicken. Cook for 3 – 5 min until golden brown and cooked in the middle. You can check this by cutting open a piece of chicken, if it’s no longer pink in the middle, it’s cooked. Place on a tray in the oven to keep warm whilst you cook the rest of the chicken.

Honey Mustard Coleslaw

1/3 white cabbage
1 medium carrot, peeled
4 T mayonnaise
1 T Dijon mustard
1 t honey
2 t lemon juice
pinch of black pepper

Make the coleslaw by using a mandoline to julienne the cabbage and carrot. Place in a bowl with the mayonnaise, mustard, honey, lemon juice and black pepper. Stir together, then cover and refrigerate until needed.


4 slices gouda cheese (can use ready-sliced kind), or slice it yourself
4 brioche buns, toasted
8 pieces Romaine lettuce
1 – 2 jalapenos, sliced
1/2 red onion, peeled and thinly sliced

Now it’s time to assemble. First, arrange the chicken tenders into four piles and place the gouda on top. Grill or place into a hot oven for a couple of min until just melted. Place the bottom of the brioche buns on four plates. Top with the lettuce leaves, followed by the cheesy chicken pieces. Spoon on the coleslaw, then sprinkle on the red onion slices and jalapeno slices. Place tops of the buns on top and serve.

Homemade Pizza (gwensnest)


Easy E Bread

Stir with a wooden spoon until the dough is evenly wet with no dry spots. Cover your container and allow to rise on the counter for 2 hours. The dough should double (if using whole wheat) or almost triple in size (white flour) and begin to collapse on itself and flatten on top. You can allow it to rise longer and it won’t hurt anything. Dough keeps for up to 2 weeks and yields 2 large pizza crusts.


1/2 t coarse kosher salt for the crust
Greek seasoning blend sprinkled for the crust
2 t Parmesan cheese
1/2 c tomato or pizza sauce of your choice
1 1/2 c mozzarella cheese (good pizza cheese)
4 cloves of fresh garlic, minced
or any other toppings of your choice! (fat free to keep this in E territory)

Preheat oven to 450º F with a pizza stone on the middle rack. While oven is heating, lay out a square of parchment paper and smush out half of the batch of bread dough into a large circle, leaving a thicker rim for the crust. Sometimes, the dough is very wet and other times it’s very elastic and tough, but it always turns out tasting great…just manhandle it however you need to. Sprinkle on the crust area with Greek seasoning (or your favorite blend). Sprinkle your crust with a few pinches of kosher (this step is important!) or coarse ground salt and add some seasonings of your choice and Parmesan cheese shreds. Slide the paper and the dough onto the pizza stone, and bake for 10 min. You can make a salad or gather and prep toppings at this time. Remove crust and spread sauce. Add any “under cheese” toppings, like fresh garlic or mushrooms, etc Add cheese in one big mound in the center, and then just spread it to the edges. Top as desired. Return the whole deal to the oven for another 10 min until it’s browned and bubbly. Allow to cool slightly, and cut into 16 pieces.

Calzone in a Mug (biggerbolderbaking)

8 T flour
1/4 t baking powder
1/8 t baking soda
1/4 t salt
6 T milk
2 T olive oil
3 – 4 T tomato sauce
4 – 5 T finely grated mozzarella cheese
1/4 t dry Italian seasoning
parsley for garnish (opt)

In a microwave safe mug combine your flour, baking soda, baking powder and salt. Once dry ingredients are combined add in the milk and oil and mix thoroughly until you have a smooth batter (if there are a few lumps, not to worry). In the center of the batter drop a spoonful of your tomato sauce, cheese, Italian seasonings and pepperoni. Pull the batter over the center to hide the calzone filling underneath the batter. Microwave for 1 min and 50 seconds – 2 min and 10 seconds or until the top of the calzone is risen and firm to the touch (timing is based on a 1200 Watt microwave and a 1 c mug so your timing might vary.) Garnish with parsley and tomato sauce if you’d like. Enjoy straight away! Note: Always keep a close eye on your mug while in the microwave so it doesn’t over flow or over cook.

Cinnamon Roll Dessert Pizza (therecipecritic)


1 1/2 c warm water
2 T sugar
1 T yeast
3 1/2 c flour
1 t salt

Preheat oven to 400 F. Spray a 12″ pizza sheet lightly with cooking spray. Set aside. Mix warm water, sugar and yeast together. Let sit for 5 min. Add flour and salt to the water, sugar and yeast. Mix this until smooth and let it raise for 10 min. Roll dough into a 12″ circle and place on top of pizza pan. If you want the dough to be thinner, divide it in half and use the other half for pizza. Once it is in the pizza pan let it rest for 10 min.

Buttery Cinnamon Sugar Spread

1/2 c butter, softened
1/2 c brown sugar
1/2 c old fashioned oats
3 t cinnamon

In a small bowl combine butter, brown sugar, oats and cinnamon. Spread thinly on top of the pizza crust. Sprinkle with additional brown sugar if desired. Bake for 12 – 15 min or until the edges are light brown.

Cream Cheese Glaze

4 T unsalted butter
2 oz cream cheese, at room temp
3/4 c powdered sugar
1/2 t vanilla

Beat together butter and cream cheese. Add powdered sugar and vanilla until combined. If it is thick, put it in the microwave to soften it up. Drizzle on top of the pizza.

Egg, Ham and Cheese Crepe Pockets (natashaskitchen)


1/2 c warm water
1 c milk, any kind
4 large eggs
4 T unsalted butter, melted & more to sauté.
1 c flour (can sub 1/2 c whole wheat flour and 1/2 c all-purpose)
1 t sugar
pinch of salt


1 – 2 T dijon mustard (opt)
1/3 lb good quality deli ham, cut into strips
10 large eggs scrambled with 4 T heavy cream or milk
8 oz medium cheddar cheese, shredded

In the bowl of a blender, combine all ingredients in the order listed. Blend until smooth about 1 min. Scrape down sides with a spatula. Over medium/low heat, melt 1 t butter in a good non-stick skillet Add batter and quickly swirl to cover the bottom (about 3 – 4 T for a medium pan or 5 – 6 T for a large pan). Fill in any gaps with more batter as needed. Saute until golden on each side (about 1 min per side) then place on a cutting board to cool. Once crepes are at room temp, they can be stacked. Melt 1/2 T butter in a large non-stick pan and saute your scrambled eggs. Cook until fluffy but still somewhat moist. Set aside to cool. Brush one side of a crepe lightly with dijon mustard, place a generous pinch of shredded cheese in the center then top with ham, eggs and more cheese. Fold the top over and tuck it under the egg slightly. Fold in the sides and roll to close. Repeat with remaining crepes. To serve right away, saute in butter 3 min per side over med/low heat until golden brown on both sides and warmed through. Serve plain or with diced tomatoes, avocado and hot sauce. Freezing and Thawing Instructions: To freeze, wrap each pocket in parchment paper then place in a freezer safe bag. Before serving, thaw in the fridge or microwave in a single layer on high 1 – 2 min for 2 – 4 pockets just until thawed, then saute in butter over med/low heat 3 min per side. Note: The first crepe always turns out ugly so don’t panic and consider this your taste test! Its ok to freeze without the parchment paper but you have to keep them in a single row, do not stack without parchment paper. Makes 10 – 12 Breakfast Crepe Pockets.

Monte Cristo Roll Ups

Roll Ups

10 slices soft white sandwich bread
dijon mustard and/or Hellmans mayo, (opt)
10 thin slices honey ham
2/3 c Swiss cheese, grated
4 eggs
2 T milk
1/2 t vanilla
1/2 t ground cinnamon
butter for frying


maple syrup or raspberry jam

Remove crusts from bread and using a rolling pin, flatten each slice. Spread a little Dijon or Hellmans over the bread if desired. Top each slice of bread with 1 slice of ham and 1 – 2 T Swiss. Roll it up and secure with 2 toothpicks. In a wide, shallow bowl whisk egg, milk, vanilla and cinnamon together. Heat a large frying pan over medium heat with enough butter to generously cover the bottom. Dip each roll up in the egg to carefully coat all over.
Fry roll ups, turning to brown on all sides. Do this in batches. Remove toothpicks. Serve with maple syrup or raspberry jam for dunking.

Pizzadillas (diethood)

Pepperoni and Cheese Pizzadillas

butter for pan
8 6″ flour tortillas (can sub whole wheat tortillas)
2 c pizza sauce, divided
2 c fancy-shredded part skim mozzarella cheese, divided
2 t dried oregano, divided
1/2 c pepperoni minis, divided

Set an iron skillet or a frying pan over medium heat (iron skillet preferred.) Drop 1 T butter to melt. Spread 1/8 of pizza sauce over each tortilla. Divide up the toppings evenly over each flour tortilla; add cheese, sprinkle with oregano and top with pepperoni. Transfer 1 tortilla to skillet, toppings-side-up. Cook for 30 seconds, or until cheese begins to melt. Using a spatula, fold one side of the tortilla over the other. Cook for a few more seconds; flip it over and continue to cook just until lightly browned. Remove from skillet and transfer to a paper towel-lined plate. Continue to cook the rest, adding more butter as needed. Serve immediately.

Caprese Pizzadillas

butter for pan
8 6″ flour tortillas (can sub whole wheat tortillas)
2 c fancy-shredded part skim mozzarella cheese, divided
2 c halved cherry tomatoes, divided
8 fresh basil leaves, cut into ribbons, divided

Drop 1 T butter to melt. Assemble the tortillas. Divide up the toppings evenly over each flour tortilla; add cheese, halved tomatoes and ribbons of basil. Transfer one tortilla to skillet. Cook for 30 seconds or until cheese begins to melt. Using a spatula, fold one side of the tortilla over the other. Cook for a few more seconds; flip it over and continue to cook just until lightly browned. Remove from skillet and transfer to a paper towel-lined plate. Continue to cook the rest, adding more butter as needed. Cut cooked tortillas into wedges. Serve immediately.

Shepherd’s Pie Hand Pies (potatoegoodness)

2 T olive oil
1/2 white onion, diced
2 russet potatoes, peeled, diced
1/4 t salt
1/4 t pepper
1 T fresh thyme, chopped
1/2 T fresh rosemary, chopped
1 c mixed bag of frozen peas, corn and carrots
1/2 c beef broth
3 T flour
1 c brisket (or beef of choice), cooked, shredded
4 (12″) pie crusts
1 T butter, melted, for brushing

Preheat oven to 450° F. Line a baking sheet with parchment paper. Heat olive oil in a skillet over medium heat. Add onion, potatoes, salt, pepper, thyme and rosemary. Cook, stirring occasionally, for 5 min or until onions are translucent and potatoes are softened. Add frozen peas, corn and carrots. Add beef broth; bring to a simmer. Fold flour into the mix until integrated. The mix should thicken. Add brisket. Cook for 5 min or until all ingredients are heated through. Remove from heat. Cut raw pie crusts into circles approx 5″ in diameter. Fill the center of each crust with the potato mix. Do not over stuff – you will have some mix leftover. Fold over the crusts to create a half-circle and press the edges together with your fingers. Decorate the edges by pressing with a fork, if desired. Brush the top of each pie with melted butter. Line each hand pie evenly over the prepared baking sheet and bake for 10 min or until crusts are golden brown. Note: When adding the beef broth and flour push vegetables aside first and add to an empty section of the skillet, then slowly pull the vegetables back in once roux is underway.

Chicken Cordon Bleu Grilled Cheese Sandwich

3 boneless skinless chicken breast, flattened
2 c milk
1 – 2 c flour
1 – 2 c Panko bread crumbs
salt, pepper and Slap Ya Mama seasoning to taste
6 pieces Texas style bread, buttered on one side of each piece
6 pieces cooked ham, sliced
12 pieces Swiss cheese, sliced
1 c vegetable oil
1/2 c Helmanns mayo
1 T mustard

In a large frying pan, heat oil over medium heat. Pound boneless skinless chicken breast with a meat mallet to desired thickness. Dip each chicken breast into milk. Add flour to large baggie and add chicken, one breast at a a time to coat. Remove from baggie and dip into milk again. Next, press into Panko bread crumbs to coat. Add chicken to hot skillet. Sprinkle with salt, pepper and seasoning. Cook approx 8 – 9 min on each side or until golden brown. Once cooked, remove and place on plate lined with paper towels. In a deep skillet, with a lid, heat over low heat. Add bread, buttered side down. Top each piece of bread with 1 slice of Swiss cheese, 1 slice of ham, then another slice of Swiss cheese. Add a piece of chicken on top of the Swiss cheese. Top chicken with another slice of Swiss cheese, 1 slice of ham, then 1 more slice of Swiss cheese. Place bread on top, buttered side up. Cover with lid to help melt cheese. Cook until golden brown on each side. Mix mayo and mustard together (this is great for dipping your sandwich into). Makes 3 sandwiches.

Baked Leftover Thanksgiving Turkey Sandwiches (thenovicechef)

12 Hawaiian rolls, sliced in half
12 thick slices roasted turkey
6 slices smoked gouda cheese
1 c cranberry relish
3 c cooked stuffing
1 1/2 c turkey gravy

Preheat oven to 350° F. Grease a 9 x 13 baking dish. Place the bottoms of the sliced rolls in the baking dish. Place a slice of turkey inside of one half of each roll. Followed by a layer of cheese, cranberry relish and stuffing. Divide 1/2 c gravy on top of stuffing. Close rolls by putting the top of the roll on top of the stuffing. Pour remaining gravy evenly over all of the sandwiches. Cover with foil and bake for 12 min or until warmed. Serve immediately! Makes 12 sliders.

Shrimp Po Boys with Creamy Cajun Sauce (favfamilyrecipe)

Creamy Cajun Sauce

1 c Best Foods (or Hellmann’s) mayonnaise
2/3 c ketchup
3 – 4 T horseradish sauce
1/2 – 1 T Creole seasoning, to taste
1/2 t garlic powder
1/2 t paprika
1 T lemon juice

Combine sauce ingredients in a mixing bowl until smooth and set aside.


4 T butter
2 cloves garlic, minced
1 lb medium to large shrimp (uncooked, peeled and deveined)
Creole seasoning, to taste
4 hoagie rolls
shredded cabbage, lettuce or spinach, to taste

In a large skillet over medium heat, add butter and garlic. When butter is hot and melted, add shrimp. Sprinkle Creole seasoning over the shrimp (remember it can be a little spicy so only sprinkle to your personal taste). When shrimp is pink all the way through (DO NOT OVERCOOK, remove from heat as soon as it is just cooked through). Split rolls open and divide shrimp evenly between each roll. Top with the creamy Cajun sauce and shredded lettuce, cabbage or spinach to taste. Serves 4.

Stromboli (focuseat)

pizza dough
Genoa salami
provolone cheese
Mozzarella cheese
egg yolk mixed with 2 T water
olive oil

Preheat oven to 400 F. Flour a work surface and roll the dough out into a rectangle. Start layering the meat in the center, leaving 1 – 2″ along the edges. Add provolone and mozzarella. Combine the egg yolk with a couple T water and brush the egg wash around the edges. It’ll help the dough stick together when you roll it up. Starting along one long edge, gently roll it up. Pinch the edges together to seal it. Tuck the ends under and pinch them together. Place it on a baking sheet, seam side down. Coat the top and sides with a little olive oil. You could sprinkle it with a little granulated garlic if you like. Bake at 400 for about 20 – 25 min. Cut it into slices. Serve with pizza sauce alongside. Enjoy!

Smothered Baked Chicken Burrito (carlsbadcravings)

Baked Chicken Burritos

1 recipe Slow Cooker Mexican Chicken
6 burrito size tortillas (can use raw/undercooked tortillas)
1 c shredded sharp cheddar cheese
olive oil or nonstick cooking spray

Prepare Mexican Chicken according to recipe directions. Drain any excess liquid from chicken. Preheat oven to 400 F. Line a baking sheet with foil and add a baking rack on top. Prepare burritos by adding a heaping 1/2 c filling to each tortilla (uncooked if using raw tortillas), top with desired amount of cheese and roll up burrito style. Place burritos on the baking rack and brush both sides lightly with olive oil or spray with nonstick cooking spray. Cook for 18 – 20 min or until golden. Broil to desired crispiness, flip over and broil the other side until golden. To serve, top burritos with Cheesy Green Chili Sour Cream Sauce and desired toppings. Serves 6.

Cheesy Green Chili Sour Cream Sauce

2 T olive oil
1 T butter
3 T flour
2 c low sodium chicken broth, warmed
1/2 t cumin
1/4 – 1/2 t salt
1/4 t pepper
1/2 c sour cream
1/2 of a 4 oz can mild chopped green chilies or more to taste
1/2 c cheddar cheese
hot sauce to taste (op)

Melt butter in olive oil in a medium saucepan over medium heat. Whisk in flour and cook stirring constantly for 3 min. Reduce heat to low then gradually whisk in chicken broth. Add spices and bring to a simmer while stirring until thickened, about 2 – 3 min. Remove from heat and stir in green chilies, cheese until melted then sour cream. Add hot sauce to taste if desired.

Optional Toppings

tortilla strips or chips

Perogy Pizza (foodfunandhappiness)


5 potatoes, peeled and sliced thin
1 pizza crust, homemade or store bought
1 1/2 c Mozzarella cheese,grated
1 c medium Cheddar cheese, grated
1/2 t Cayenne pepper
1/2 t garlic powder
1/4 t onion powder
1/4 t salt
1/4 t pepper
1 t vegetable oil
8 bacon slices, cooked and cut into pieces
6 T sour cream, divided
1 jalapeno, finely diced, no seeds (opt)

Prepare pizza dough according to instructions or follow your favorite homemade recipe. Pre cook sliced potatoes with spices in a large covered skillet with 2 c water. Cook on medium-high heat until potatoes are tender. Remove lid and simmer until liquid is no longer present. Add oil; toss potatoes so they don’t stick to skillet. Watch carefully, as the potatoes can burn easily. Place cooked potatoes into a bowl and set aside. In a bowl, mix sour cream and diced jalapeno together. This is an optional step since the cayenne pepper should give this pizza recipe the spiciness already. The diced jalapeno gives it a little bit more kick. Assemble the pizza for baking. First, spread 3 T sour cream onto the pizza crust. Then cover with sliced spicy potatoes. Spread the last 3 T sour cream on top of potatoes. Spread grated cheddar and mozzarella cheese evenly. Do the same with crumbled bacon bits. Bake in a preheated 400 degree F oven for 20 – 25 min. Before cutting, allow the pizza to sit for about 5 – 10 min. Serve each slice of pizza with a dollop of sour cream and some green onions.


3 green onions, chopped
dollop of sour cream for each piece


Chicken Cordon Bleu Bundles (kitchenclouds)

2 cans of crescent rolls
1 pkg thin sliced ham
slices of swiss cheese
2 – 2 1/2 c shredded cooked chicken

Preheat oven to 375 F. Open the cans of crescent rolls. Separate and unroll the triangles. You can either work on them all at once or in groups.Lightly grease your cookie sheet. Layer 1 or 2 slices of ham, 1 slice of cheese. Then add a small amount of shredded chicken on top. Fold the edges of the ham around the cheese and chicken. Starting at the fat end of the triangle, roll the crescent dough around all the fillings as tight as you can and continue rolling to the point of the triangle. Bake for 18 – 20 min or until lightly browned. If desired brush with butter fresh out of the oven.

Shrimp Scampi Flatbread (sugardishme)

3 T butter
1 t olive oil
8 oz raw shrimp, peeled and deveined
3 cloves garlic, finely minced
1/2 t kosher salt
1/4 t crushed red pepper flakes or to taste
1 t fresh lemon juice
1 8 – 9″ flatbread (or thin pizza crust)
4 oz Italian cheese blend, shredded (like mozzarella, Romano and Parmesan)

Preheat the oven to 425 F. Melt butter and heat the olive oil in a medium saucepan. Add the shrimp, garlic, salt and pepper. Cook over medium high heat, stirring occasionally until the shrimp is pink and the garlic is fragrant, being very careful not to burn the garlic (about 5 min). Toss with lemon juice. Tilt the saucepan to the side so that the liquid pools. Spoon it onto the flatbread and brush it so it mostly coats the crust, making sure to hit the edges (this will help it brown). Place shrimp and sprinkle cheese over top so it holds them in place. Bake for 7 – 9 min (or check your flatbread pkg for time instructions. Serves 6.

Deep Dish Mini Pizzas (onelittleproject)

1 pkg crescent roll dough
mini pepperoni slices (sliced from mini pepperoni sticks)
grated Mozzarella cheese
1 small can of Pizza sauce

Preheat the oven to 375 F. Spray a muffin tin with cooking spray. Lay the crescent roll dough on a cookie sheet and cut out 12 circles (for the mini pizzas shown in the photos) or 12 squares (if you want larger pizza muffins). Place the dough at the bottom of each muffin cup. If you cut them into squares, overlap the corners so the top edge is even. Add a layer of cheese, a spoon of pizza sauce to cover the cheese, another layer of cheese and your favourite toppings. Bake for 15 min until the cheese starts to bubble and the crust is golden brown. Let them sit for 5 min before pulling the mini pizzas out of the muffin tin. Enjoy! Makes 12 mini pizzas.

Baked Burritos (numstheword)


4 10″ flour tortillas
1 lb lean ground beef
1 pkg taco seasoning (or 2 T)
1 can black beans, rinsed and drained (can substitute refried beans)
1/2 c diced onion
2 c shredded cheddar cheese
shredded lettuce
1 large tomato (opt)
1 19 oz can of mild enchilada sauce (can sub homemade enchilada sauce)
Cilantro Lime Dressing (opt)

Preheat oven to 350 F. Cook ground beef and taco seasoning until beef is cooked through. In the bottom of a 9 x 9 pan, pour 1/4 can of enchilada sauce. In the middle of a tortilla, layer ground beef, black beans, onions, cheese and lettuce and tomato. Fold up like a burrito and lay in the pan on top of the enchilada sauce, seam side down. Repeat with each burrito. Pour remaining enchilada sauce over burritos making sure to cover all of the tortilla. Bake for 30 min. Remove from oven, plate and top with Cilantro Lime Dressing. Devour! Yield: 4 large burritos.

Cilantro Lime Dressing

1 c mayonnaise (or Greek yogurt)
1/2 c milk
1 pkg ranch dry seasoning mix or 2 T
1/2 bunch of cilantro, stems cut off
1/4 c Salsa Verde
1 Jalapeno, seeded (toss seeds unless you want heat, then add a few) Don’t skimp on this…it really adds flavor to the dressing!
2 cloves of garlic or 2 t garlic paste
juice of 1 – 2 medium limes – about 2 T fresh lime juice.

In a blender or bullet or food processor, add all ingredients. Blend well. Serve immediately. You can refrigerate (covered) for up to 1 week.