CHICKEN AND BEAN BURRITOS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a medium skillet over high heat. Add the rice and smashed garlic and cook, stirring, until fragrant, 2 to 3 minutes. Add 1 cup water, season with salt and pepper and bring to a boil. Add the squash and reduce the heat to low; cover and simmer, undisturbed, about 25 minutes. Sprinkle the chicken over the rice mixture, cover and remove from the heat. Meanwhile, make the bean salsa: Drain and rinse the beans, quarter the tomatoes and chop the cilantro and jalapenos. Toss with the pickling liquid and minced garlic in a bowl. Season with salt and pepper. Stir the chicken-rice mixture and spoon it down the center of each tortilla, then top with half of the bean salsa and sprinkle with the cheese. Fold in the sides and roll up. Slice in half and serve with avocado, the remaining bean salsa and yogurt, if desired.
CHICKEN AND BEAN BURRITO VERDE
Steps:
- Heat 2 teaspoons of the oil in a medium skillet. Add the onion and cook until translucent, about 3 minutes. Add the garlic and cumin and cook for 30 seconds more. Add the beans, broth and 1/2 teaspoon of salt and cook until warmed through, about 2 minutes. Transfer the bean mixture to the small bowl of a food processor and process until smooth.
- Put the lettuce, cilantro, the remaining 2 teaspoons of oil, lime juice, a pinch of salt and a few turns of pepper in a medium bowl and toss to coat.
- Wrap the tortillas in paper towel and heat in the microwave for 30 seconds.
- To build the burrito, spread 1/3 cup of the bean puree in the center of a warm tortilla. Sprinkle with about 2 teaspoons of jalapeno. Top with 1/2 cup of shredded chicken, then 1/2 cup of the lettuce mixture and 2 slices of avocado. Wrap into a burrito. Repeat with the remaining tortillas.
- Serve with the salsa and yogurt alongside.
- Excellent source of: Fiber, Niacin, Protein, Thiamin, Vitamin A, Vitamin C, Vitamin K
- Good source of: Folate, Iron, Magnesium, Phosphorus, Potassium, Riboflavin, Selenium, Vitamin B6, Zinc
CHICKEN, RICE & BEAN BURRITOS RECIPE BY TASTY
Here's what you need: flour tortillas, refried bean, spanish rice, rotisserie chicken, shredded mexican cheese blend
Provided by Claire Nolan
Categories Lunch
Yield 6 burritos
Number Of Ingredients 5
Steps:
- Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with refried beans, followed by the cooked rice, rotisserie chicken, and cheese.
- Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month.
- To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating.
- Enjoy!
Nutrition Facts : Calories 368 calories, Carbohydrate 43 grams, Fat 12 grams, Fiber 3 grams, Protein 19 grams, Sugar 1 gram
CHICKEN AND BLACK BEAN BURRITOS
Whip up a fiesta for dinner in just 30 minutes! Jazzed-up chicken creates the tasty filling for an easy-to-wrap burrito.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 12
Steps:
- In 3-quart saucepan, make rice as directed on package, omitting butter.
- In 10-inch skillet, heat oil over medium-high heat 1 to 2 minutes. Add chicken; cook 3 to 4 minutes, stirring occasionally, until no longer pink in center. Stir in taco seasoning mix and water. Cook 3 to 4 minutes, stirring occasionally, until most of liquid is absorbed.
- Stir chicken mixture, beans, bell pepper, onions and cilantro into hot rice mixture. If necessary, cook until hot, stirring occasionally.
- Spoon slightly less than 1 cup chicken mixture down center of each warm tortilla. Top with cheese. Fold bottom of each tortilla 1 inch over filling. Fold in sides, overlapping to enclose filling. Fold top over sides. Serve with guacamole, salsa and sour cream.
Nutrition Facts : Calories 460, Carbohydrate 53 g, Cholesterol 55 mg, Fat 1, Fiber 5 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Burrito, Sodium 1270 mg, Sugar 3 g, TransFat 1 g
CHICKEN AND REFRIED BEANS BURRITOS
Make and share this Chicken and Refried Beans Burritos recipe from Food.com.
Provided by Mr.MojoRisin
Categories Chicken Breast
Time 40m
Yield 4 Burritos, 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Trim breast and pound to 1/4 inch cutlets. Completely coat cutlets in a 50/50 mixture of Chili Powder and Cumin. In a large pre-heated oil-coated skillet, fry cutlets until cooked through over med-high heat. Let cutlets cool for 10-15 minutes then cut into bite-size strips.
- Heat Refried Beans over low heat while letting chicken cool and cutting vegetables.
- Dice tomato into bite-size pieces. Mince onion and jalapenos (seeded or not depending on your heat preference).
- When chicken is able to be handled comfortably and beans are heated through, you can begin assembly. Spread 1/4 of the refried beans on one side of tortilla leaving about a 1/2 to 1 inch of uncoated tortilla around the edges. Fill the center of bean coated tortilla with chicken, tomatoes, onions, jalapenos, and cheese. Roll up the tortilla into the shape of a burrito.
- In a large skillet (Preferably cast iron, but not necessary) preheated to medium and sprayed with PAM or lightly coated with butter, placed burritos in the pan with the folds face down. Cover and fry for about 5 minutes. Flip and cook for 5 more minutes while covered. Tortilla shell should become nicely toasted.
- Serve with Salsa and or Guacamole on the side. I also make some Spanish rice to go along with this dish as well. Enjoy!
SMOTHERED CHILI VERDE BURRITOS
I am the type of cook that doesn't normally measure ingredients, so take these with a grain of salt. The ingredients go great together though.
Provided by Space Burrito
Categories Beans
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large skillet.
- Add diced onions and sauté until onions are translucent.
- Add cubed meat salt and pepper to taste and cook until done.
- Add chopped jalapenos, diced green bell pepper, and tomatillos. Sauté for 4 minutes.
- Add chicken stock. Combine corn starch with one cup water and stir into mixture. Simmer up to 30 minutes or until it starts to thicken.
- Separate half of mixture in a separate bowl and set a side. Combine beans to mixture still in skillet and heat through.
- Warm tortillas.
- Add mixture plus a large pinch of cheese to the inside of each tortilla. Roll tortillas and place in large Pyrex pan.
- When all tortillas are filled cover with mixture that was set aside and then with the remaining cheese.
- Heat in a 350 degree oven until cheese is melted.
Nutrition Facts : Calories 436.4, Fat 20.9, SaturatedFat 11, Cholesterol 88.2, Sodium 738.3, Carbohydrate 31.6, Fiber 4.6, Sugar 3.2, Protein 29.7
BLACK BEAN CHICKEN BURRITOS
I try to hide as many veggies as possible in these burritos. Another way I bump up the nutrition level is by using thinly sliced cabbage instead of regular iceberg lettuce. The filling freezes well, so double the recipe! -Jeni Pittard, Statham, Georgia
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large nonstick skillet, cook chicken over medium-high heat until no longer pink, breaking into crumbles, 4-6 minutes; drain and remove from skillet., In the same skillet, saute peppers and onion in oil until lightly browned and crisp-tender, 2-4 minutes. Add jalapeno pepper and garlic; saute 1 minute longer. Stir in beans, tomatoes, corn, seasonings and chicken. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is evaporated, about 5 minutes. Serve in tortillas, with optional toppings as desired.
Nutrition Facts : Calories 325 calories, Fat 10g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 678mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges
CHICKEN BURRITO
Use up leftover chicken in these easy toasted wraps, filled with spiced Mexican-style rice and beans. Swap for ham, beef or pork if you prefer
Provided by Cassie Best
Categories Dinner, Lunch, Supper
Time 1h
Yield Serves 4 (1.5 burritos per person)
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan. Add the onion and cook for 5 mins until soft, then add your chosen veggies and continue cooking for another 5-10 mins or until tender. Add the leftover meat, the rice and beans, along with the sauce from the can. Stir everything together and cook for 5 mins until piping hot.
- Heat another frying pan, or a griddle pan, until hot, and heat oven to 140C/120C fan/gas 2. Now assemble the burritos. Warm a wrap for 10 secs on the hot pan (keep the pan hot, you'll need to use it again).
- Pile roughly a sixth of the rice mixture onto the centre of the wrap. Top with a little avocado and some cheese, then brush beaten egg around the edge. Fold the ends over the filling, then fold in the sides, like an envelope.
- Flatten a little to a parcel, then place, seam-side down, in the hot pan. Cook for 2 mins until the underside has sealed shut and is toasted a golden brown, flip over and cook for a few mins more.
- Keep the burrito warm in the oven while you continue assembling and cooking the remaining burritos. Serve with soured cream, if you like.
Nutrition Facts : Calories 878 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 108 grams carbohydrates, Sugar 13 grams sugar, Fiber 14 grams fiber, Protein 40 grams protein, Sodium 2.5 milligram of sodium
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