Chicken and Bean Burritos |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Try also using this filling for tacos, quesadillas, or nachos. Adults can spike it with jalapeños. Ingredients:
3/4 pound chicken breast tenders, cut into 1-inch pieces |
1/2 cup prechopped onion |
1 1/2 teaspoons chili powder |
1/2 teaspoon ground cumin |
1/8 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
2 teaspoons canola oil |
1/2 cup lower-sodium canned black beans, rinsed and drained |
1 garlic clove, minced |
2 (10-inch) flour tortillas |
1 ounce preshredded monterey jack cheese (about 1/4 cup) |
cooking spray |
1/2 cup pico de gallo |
1/4 cup reduced-fat sour cream |
Directions:
1. Combine first 6 ingredients in a bowl; toss well.
2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add chicken mixture; cook 8 minutes or until chicken is done, stirring occasionally. Add beans and garlic; cook 2 minutes or until heated, stirring frequently. Divide chicken mixture evenly among tortillas. Top each burrito with 2 tablespoons cheese. Roll up each burrito jelly-roll fashion.
3. Heat a large skillet over medium-high heat. Coat both sides of burritos evenly with cooking spray. Place burritos in pan; cook 2 minutes on each side or until browned. Cut burritos in half. Top with pico de gallo and sour cream.
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