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Chicken & Black Bean Burritos

ChickenBlackBeanBurritos

Serving Size

8

Total Time

Prep: 40 minutes
Bake: 15 minutes

Special Equipment Needed

Nonstick cooking spray

Ingredients:

  • 1 tablespoon olive oil
  • 1 can (4 ounces) diced mild green chiles
  • 1 medium red onion, halved and chopped
  • 1 red bell pepper, chopped
  • 1 can (15 ounces) seasoned black beans
  • 3-1/2 cups shredded Batch Slow Cooker Chicken
  • 1/4 cup fresh lime juice
  • 2 teaspoons ground cumin
  • 1 cup shredded Mexican blend cheese
  • 1/4 cup packed fresh cilantro sprigs plus additional for garnish (optional)
  • 8 (8- to 10-inch) whole wheat flour tortillas
  • 1 cup medium salsa

Directions:

  1. Preheat oven to 350°; spray rimmed baking pan with cooking spray. In large saucepot, heat oil over medium-high heat. Add chiles, onion and pepper; cook 7 minutes or until vegetables are tender-crisp, stirring occasionally. Reduce heat to medium. Stir in beans with their liquid, chicken, lime juice and cumin; cook 8 minutes or until heated through, stirring occasionally. Remove saucepot from heat; fold in cheese and cilantro. Makes about 8 cups.
  2. Spoon about 1 cup chicken mixture down center of each tortilla; fold sides over filling and roll up. Place burritos, seam side down, in prepared pan; bake 15 minutes or until tops of burritos are lightly browned. Makes 8 burritos.
  3. Serve burritos topped with salsa garnished with cilantro sprigs, if desired.

 

Approximate nutritional values per serving (1 burrito): 378 Calories, 15g Fat (6g Saturated), 70mg Cholesterol, 736mg Sodium, 34g Carbohydrates, 5g Fiber, 5g Sugars, 1g Added Sugars, 29g Protein

Dietitian’s Dish Tip(s): Pair your burrito with a fresh salad or sliced vegetables, whole-grain brown rice and a serving of seasonal fruit to complete your nutritious meal.