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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is a recipe that I got out of Nick Jr. Family magazine. Easy and good. I like to substitute black beans for pinto beans, and I like to warm the tortillas in the oven instead of microwave. Ingredients:
1 tablespoon canola oil |
1 lb boneless skinless chicken breast, sliced into thin strips |
1 cup carrot, peeled and shredded |
1/2-1 teaspoon ground cumin |
1/2-1 teaspoon chili powder |
1 (15 1/2 ounce) can pinto beans, drain & rinse |
1 cup frozen corn kernels, thawed |
1 cup preshredded low-fat cheddar cheese |
3/4 cup salsa |
6 flour tortillas |
Directions:
1. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken, carrot, cumin, and chili powder and cook until the chicken is no longer pink, 4 to 5 minutes.
2. Stir in the beans, corn, cheese and salsa and cook until heated through and the cheese melts, about 2 minutes.
3. Meanwhile, stack the tortillas on a microwave-safe plate, uncovered, and heat in the microwave until warmed through, 30 to 45 seconds.
4. Assemble by placing the chicken mixture down the center of each tortilla. Wrap burrito-style and serve.
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