Southwestern Chicken and Black Bean Burritos |
|
 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
Rachael Ray Ingredients:
4 boneless skinless chicken breast halves |
1 teaspoon ground cumin |
1 teaspoon chili powder |
cayenne pepper sauce, to taste |
1 tablespoon extra virgin olive oil |
1/2 medium spanish onion, chopped |
2 garlic cloves, minced |
1 (15 ounce) can black beans, rinsed and drained |
3 tablespoons smoky barbecue sauce |
kosher salt |
cracked black pepper |
1 romaine lettuce, heart shredded |
6 green onions, thinly sliced |
2 tomatoes, seeded and chopped |
4 (10 -12 inch) flour tortillas |
Directions:
1. Rub chicken with cumin, chili powder, and cayenne sauce.
2. Heat griddle pan over high heat; cook chicken breasts 4 minutes on each side; remove from heat.
3. While the chicken is cooking, heat a skillet over medium-high heat; add olive oil to the pan.
4. Add in onions and garlic; cook about 5 minutes or until soft.
5. Add in beans and barbecue sauce; stir to combine.
6. Chop cooked chicken breasts and drop into barbecued beans; heat mixture through; season with salt and pepper to taste.
7. Pile chicken and beans onto tortilla; top with lettuce, green onions, and tomatoes; wrap and roll.
8. Serve with chips and salsa.
|
|