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
HEALTHIFIED 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 Old El Paso
Categories Burritos
Time 25m
Yield 8
Number Of Ingredients 12
Steps:
- Cook rice as directed on package for two servings, using 1/8 teaspoon salt, but omitting butter if called for.
- Meanwhile, in medium microwavable bowl, mix chicken, black beans, 1 cup salsa and chili powder. Microwave on High 2 minutes or until hot, stirring after 1 minute.
- Place cooked rice in large bowl; stir in cilantro and lime juice until well blended.
- Heat tortillas as directed on package. Spoon about 1/2 cup chicken mixture down center of each tortilla. Top with about 1/4 cup rice mixture and 2 tablespoons cheese. Fold sides of tortilla toward center; fold ends over. Serve with additional salsa, if desired.
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 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.
CHIPOTLE-BLACK BEAN BURRITOS
Serve with: Shredded lettuce and radishes tossed with lemon vinaigrette, and Spanish rice. Dessert: Lime sherbet.
Categories Bean Vegetarian Avocado Corn Cilantro Tortillas Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Heat olive oil in medium saucepan over medium heat. Add onion and chili powder; sauté until onion softens, about 4 minutes. Stir in beans, corn, and 1/3 cup salsa. Reduce heat to medium-low, cover, and cook 10 minutes to blend flavors, stirring often. Season filling to taste with salt and pepper.
- Stir together remaining 3/4 cup salsa, diced avocado, and 2 tablespoons cilantro in small bowl.
- Heat tortillas 1 at a time over gas flame or electric burner for several seconds on each side to soften. Transfer to work surface. Spoon filling onto centers of tortillas, dividing equally. Top each with 1 tablespoon cheese and 1 tablespoon cilantro. Fold 2 sides in over filling, then roll up burrito from unfolded edge. Place 1 burrito, seam side down, on each of 4 plates. Top with avocado-salsa mixture and remaining cheese.
CHORIZO BREAKFAST BURRITOS
A yummy breakfast burrito using chorizo sausage, great for when you're craving greasy breakfast food (i.e. - when you're hung-over)!
Provided by BARB75
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Burrito Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Generously coat a large frying pan with cooking spray. Cook and stir chorizo over medium high heat until well browned and crumbled. Add onion and chile pepper, and continue cooking until onion is tender.
- Beat eggs in a bowl, and add to chorizo mixture. Reduce heat to medium-low, and continue cooking and stirring until eggs are scrambled and no longer runny.
- Warm flour tortillas in the microwave for 30 seconds. Spoon mixture into the middle of each tortilla and top with shredded Cheddar cheese. Roll up like a burrito, and enjoy!
Nutrition Facts : Calories 822.2 calories, Carbohydrate 43 g, Cholesterol 243.1 mg, Fat 53.7 g, Fiber 2.8 g, Protein 39.5 g, SaturatedFat 21.4 g, Sodium 1759.7 mg, Sugar 3.9 g
GRILLED BLACK BEAN BURRITOS WITH CHICKEN (OR NOT) AND CREAMY CILANTRO-JALAPENO SAUCE
These panini-press-grilled burritos boast a slightly crispy exterior with a melty-hot inside featuring black beans, corn, rice, optional chicken, and Creamy Cilantro-Jalapeno sauce.
Provided by Kare for Kitchen Treaty
Time 15m
Number Of Ingredients 26
Steps:
- Make the Creamy Cilantro-Jalapeno Sauce. Place all ingredients in a blender or food processor and blend until pureed. Cover and chill for at least 30 minutes, or up to two days.
- In a medium bowl, add the chicken (if using), beans, corn, rice, cheese, and cilantro-jalapeno sauce. Gently stir with a fork. Season to taste with salt and pepper.
- Lay out flour tortillas and divide mixture between them. Place the mixture on on the bottom half of the tortilla, fold the sides in, then roll up the tortilla.
- Grill on the panini press per your press's instructions (I cook two at a time and it takes about four minutes per batch).
- Serve drizzled with additional Creamy Cilantro-Jalapeno sauce, salsa, avocado, and any other condiments you desire.
CHORIZO AND BEAN BURRITOS
For some reason, I am having a difficult time finding chorizo in NH. Maybe I'm just looking in the wrong places, but I haven't tried this yet. I've thought about trying it with hot italian sausage instead...but I'm not sure. If anyone tries it before me, let me know how it is!
Provided by Abbs lt3
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Prepare rice as label directs.
- Meanwhile, in food processor with knife blade attached, process beans with their liquid until coarsely chopped.
- In non-stick 10-inch skillet, heat oil over medium heat. Add onion and cook, stirring ocassionally, until lightly browned, 3-4 minute Stir in chili powder, cumin, and chorizo, cook 2 minute Add beans and cook 2 mins, stirring.
- Fill tortillas with equal amounts. Fold sides over filling to serve.
Nutrition Facts : Calories 762.6, Fat 28.2, SaturatedFat 11.1, Cholesterol 53.1, Sodium 1043.2, Carbohydrate 93, Fiber 15.9, Sugar 3.3, Protein 34.2
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.
CHORIZO AND BEAN BURRITOS
Steps:
- Prepare rice as label directs.
- Meanwhile, in food processor with knife blade attached, pulse undrained beans until coarsely chopped.
- In nonstick 10-inch skillet, heat oil over medium heat. Add onion and cook 3 to 4 minutes or until lightly browned, stirring occasionally. Stir in chili powder, cumin, and chorizo; cook 2 minutes. Add beans and cook 2 minutes, stirring frequently.
- Place tortillas on work surface. Spoon equal amounts of rice, bean mixture, Cheddar, cilantro, and tomato across center of each tortilla. Fold sides of tortilla over filling.
Nutrition Facts : Calories 730 calories
DINNER, WRAPPED UP (BLACK BEAN, CHICKEN, AND CHORIZO BURRITOS)
Steps:
- Heat a medium-size saucepan with a tight-fitting lid over medium heat with about 1 tablespoon of the oil, once around the pan. Add one fourth of the chopped onion and season with salt and pepper, then cook for 1 minute. Add the rice, stir to coat in the oil, then add 2 1/2 cups of the chicken stock and bring up to a simmer. Cover the pot, reduce the heat to medium low, and cook the rice for 15 to 17 minutes, until tender.
- While the rice is cooking, preheat a large skillet over medium-high heat with the remaining tablespoon of vegetable oil. Add the chorizo and cook for 2 minutes. Add the remaining chopped onion, the garlic, cumin, coriander, and a little salt and pepper, and cook for about 3 minutes, or until the onions start to get tender. Add the chicken and cook for 4 to 5 minutes, or until the chicken is cooked through.
- Halve the avocado, remove the pit with a spoon, and then carefully scoop out the flesh. Cut the two halves into small bite-size pieces and transfer to a bowl. Add the halved tomatoes, jalapeño, cilantro, lime juice, salt, and pepper, and mix to combine.
- Add the remaining cup of chicken stock to the skillet with the chorizo and chicken and bring it up to a bubble. Once it is simmering, add the black beans and continue to cook until the liquids are just barely visible and the beans are heated through, a couple of minutes.
- Heat a large dry skillet over high heat to blister the tortillas. Have a clean kitchen towel nearby to wrap the tortillas and keep them warm. Once the skillet is hot, add a tortilla and heat for about 30 seconds on each side, remove from the skillet, and wrap it in the towel. Continue until all the tortillas have been heated. If you have a gas stove, you can blister them directly over the flame itself.
- Once the rice is done, fluff it with a fork. To assemble a burrito, scatter a small handful of cheese, about 1/4 cup, across the center of a tortilla. Top with a couple of generous kitchen spoonfuls, about 3/4 cup, of cooked rice. The rice will catch the juices from the couple of kitchen spoonfuls of black beans, chicken, and chorizo that come next! Dot the mound of fillings with some salsa and sour cream, if you like. Tuck the sides in, then wrap and roll. Cut in half and serve. Repeat to form up to 8 wraps.
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- Cook rice as directed on package for two servings, using 1/8 teaspoon salt, but omitting butter if called for.
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- Heat oven to 350° F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Pour 1/2 cup of the salsa in baking dish.
- In large bowl, stir together chicken, beans, corn, sour cream and 1 cup of the cheese. Spoon about 2/3 cup filling onto center of each tortilla. Fold bottom third of tortilla over filling; fold in sides toward center, leaving top open. Place burritos, seam sides down, on salsa in baking dish. Spoon remaining 1 cup salsa over filled burritos. Sprinkle with remaining 1 cup cheese.
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