Saturday, June 16, 2012

Recipe #173: Chicken and Bean Burrito

Here's another good one from Cooking Light... you'll need a knife and fork for these filling burritos.  The recipe says it serves 2, but it could easily feed three or four.  We each had one burrito and that was plenty!


  • 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
  • garlic clove, minced
  • (10-inch) flour tortillas (or more...)
  • 1 ounce preshredded Monterey Jack cheese (about 1/4 cup)
  • Cooking spray
  • 1/2 cup pico de gallo (I used salsa)
  • 1/4 cup reduced-fat sour cream 
  1. Preparation

  2. 1. Combine first 6 ingredients in a bowl; toss well.
  3. 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.
  4. 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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