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 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 BLACK BEAN BURRITOS
For days when there are not enough hours in the day. These burritos make a great last minute supper. You can also pack and freeze them all in one big dish or wrap them up seperately for individual portions for during the week. Great for a mexican style dinner!
Provided by Purdy Good Cook
Categories Black Beans
Time 45m
Yield 8 8, 8 serving(s)
Number Of Ingredients 13
Steps:
- In skillet, heat oil over medium-high heat; fry onion, garlic, salt, and pepper until softened, about 3 minute.
- Add chicken, jalapeno, red pepper, beans and salsa; cook, stirring, until chicken is no longer pink inside, about 10 minute
- Let cool.
- Spoon about 3/4 cup of the filling down centre of each tortilla; sprinkle each with 1/4 cup of the cheese. Fold in bottom edge, then sides; roll up.
- Place, seam down, in greased 13x9 inch glass backing dish, sprinkle remaining cheese over top.
- Back in 400 degree oven until golden and hot, and cheese is melted, about 15 minute
- Serve with sour cream.
- If baking from frozen, loosely cover dish with foil, and bake in a 400 degree oven until golden and hot, about 25-30 minute.
- Enjoy.
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
CROCK POT BLACK BEAN SALSA CHICKEN (OAMC)
I was trying to think of ways to make my OAMC recipes for crock pot use...you know they sell those crock pot box recipes at the grocery now. This is one of the ones I found that work and is simple. There may still be some fiddling but it's pretty good as is. Hope you will give it a try.
Provided by TishT
Categories One Dish Meal
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- For immediate cooking:.
- Mix corn, beans and 1 cup of salsa together and put in the bottom of the crock pot.
- Add the chicken.
- Salt and pepper to taste if desired.
- Added 1 more cup of salsa over the top of the chicken.
- Cook on low for 6 hours Add 8 oz of cream cheese- cubed and stir in until melted.
- For OAMC:.
- You can dump everything into a freezer bag except for the cream cheese and freeze.
- Dump in the crock pot (frozen is ok).
- Cook on low for 8 hours.
- Add cream cheese when you are done.
- Good served over cooked rice and dipped into with tortilla chips.
Nutrition Facts : Calories 605.9, Fat 28.9, SaturatedFat 11.5, Cholesterol 134.4, Sodium 732.8, Carbohydrate 48.8, Fiber 9.2, Sugar 10.3, Protein 43.2
CHICKEN BURRITOS
Easy to put together! My Mom gave this to me when I moved into my first apartment. It makes 8 big ones so you'll definitely have tasty leftovers! I like to add some chili powder and garlic to my chicken while it cooks, too. Also, I always keep a bag of frozen breasts ready to go; they're great for this recipe. Go ahead and substitute any meat, steak or ground turkey. Delicious served with sour cream or guacamole!
Provided by Allison R
Categories Chicken Breast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Cook chicken in skillet with seasonings to taste.
- While chicken cooks, mix together refried beans, 16 oz salsa, 1 cup of cheese, onion and tomato.
- Shred cooked chicken and add to bean mixture.
- Put 1/8 of mixture into each tortilla, roll and place in ungreased 9x13x2 inch pan.
- Pour the other 16 oz salsa over burritos.
- Bake in oven 30 minutes.
- Remove from oven and add the last 2 cups of cheese over the burritos.
- Return to oven for another 15 minutes or until cheese is bubbly and brown.
CHICKEN BURRITOS WITH CHEESE AND BLACK BEAN SALSA
Adapted from a recipe at the Newman's Own site. This one's a quickie but goodie, handy when you have to eat in a rush! Instead of grilling, you can broil the chicken; as an alternative, you can also cut it into strips BEFORE cooking and dry-sauté the strips in a nonstick spray-coated pan.
Provided by echo echo
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In one small bowl, toss chicken strips with pasta sauce and let marinate 10 minute.
- In another small bowl, combine beans and salsa.
- Place half chicken on half of one tortilla. Spread half the beans and salsa over chicken; sprinkle with half the cheese.
- Repeat with second tortilla.
- Roll tortillas up and place, seam side down, in a baking dish.
- Bake at 375°F 5 minutes.
- Top with a dollop of sour cream and serve.
Nutrition Facts : Calories 766.7, Fat 27.8, SaturatedFat 11.2, Cholesterol 101.9, Sodium 1645, Carbohydrate 79.2, Fiber 9.7, Sugar 7, Protein 48.2
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- Light the grill or heat the broiler. In a small glass or stainless-steel bowl, combine the beans, scallions, lemon juice, cumin, and 1/4 teaspoon of the salt.
- Rub the chicken breasts with the chili powder, pepper, and the remaining 1/4 teaspoon salt. Cook the chicken over moderate heat for 5 minutes. Turn and cook until brown and just done, 4 to 5 minutes longer. Remove, let the chicken rest for a few minutes, and then slice.
- Heat the oven to 350°. Put one quarter of the cheese in a line near one edge of each tortilla. Top the cheese with one quarter of the black-bean salsa and then with one quarter of the chicken slices. Roll up the burritos and wrap each one in foil. Bake them until the cheese melts, about 15 minutes.
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- Bring first 6 ingredients to a boil in a small saucepan. Stir in shredded chicken and green onions.
- Combine beans and salsa. Spoon 1/4 cup bean mixture and 1/2 cup chicken mixture down center of each tortilla; sprinkle with 2 tablespoons cheese. Roll up.
- Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add 2 burritos. Place a cast-iron or other heavy skillet on top of burritos, and cook for 3 minutes on each side. Remove from pan, and repeat procedure with the remaining 2 burritos.
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