RACH'S EASY CHEESY CHIPOTLE CHICKEN + BLACK BEAN BURRITOS WITH BACON
Go southwestern with layers of spicy green rice, smoky beans and rotisserie chicken in a cheesy chipotle sauce.
Provided by Rachael Ray
Number Of Ingredients 43
Steps:
- For the rice, combine the rice and stock in a pot, bring to a boil and reduce the heat to simmer, add a pinch of salt
- Add the spinach, juice of 1 lime, scallions, garlic and jalapeño to food processor and pulse to finely chop
- Cook rice 15 minutes, stir in the spinach, cook 3 minutes more, remove from heat, let stand 5 minutes and fluff with fork
- For the beans, in a medium skillet, heat oil, ½ turn of pan, over medium-high heat, add bacon and render the fat, add onions, jalapeño pepper and garlic, stir, add spices and stir again, add ½ cup water, let it absorb, add black beans and juice of 1 lime, and reduce heat to low
- For the chicken, heat a large skillet over medium to medium-high heat, melt butter and add the onion and garlic, season with salt and pepper, and stir to soften, add chipotle in adobo, add honey and stock, stir in crema and cheese, add chicken and heat through
- Char the tortillas in stainless skillet or over open flame on gas burner
- Build burritos: rice, beans, chicken in cheesy chipotle sauce, tuck in sides, wrap and roll tightly
- Halve the burritos
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 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
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.
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
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- Bring 1 cup of water (plus 1/2 teaspoon salt) to a boil in a small saucepan over high heat. Add the rice and cook it for 20 minutes, or until the water is absorbed and the rice is tender.
- While the rice cooks, make the black beans. Heat the olive oil over medium heat in a large skillet. Add the onion and cook it for about five minutes, or until it starts to soften. Add the garlic, black beans, and chipotle pepper and adobo sauce. Stir and cook it all for another five minutes. Add 1/2 tablespoon of chopped cilantro and mash the beans with a potato masher until the mixture resembles refried beans. Turn the heat off.
- In a small bowl, mash the avocado with a fork. Add the lime juice, salt, and 1/2 tablespoon of cilantro and stir to combine.
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