SOUTHWEST CHICKEN DINNER
My family loves to order those gigantic takeout Tex-Mex burritos, but they can be expensive and we always have leftovers. I created a lighter, no-guilt alternative with the flavors they love, and that skips the tortilla. -Marquisha Turner, Aurora, Colorado
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine water, 1 tablespoon oil, salt and pepper; bring to a boil. Stir in rice. Reduce heat; simmer, covered, 15-17 minutes or until liquid is absorbed and rice is tender., Meanwhile, sprinkle taco seasoning over both sides of chicken. In a large skillet, heat remaining oil over medium heat. Add chicken; cook 4-5 minutes on each side or until a thermometer reads 165°., In a microwave, heat beans until warmed. To serve, gently stir cilantro, lime zest and lime juice into rice; divide among four bowls. Cut chicken into slices. Place chicken and beans over rice; top as desired.
Nutrition Facts : Calories 398 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 678mg sodium, Carbohydrate 52g carbohydrate (1g sugars, Fiber 3g fiber), Protein 30g protein.
CHICKEN & BLACK BEAN BURRITOS
Sautéed fresh vegetables, garlic and a tasty black bean soup combine with cooked chicken and rice to make the perfect filling for warm flour tortillas. These kickin' burritos are super easy to prepare but the result is a flavor packed meal that can't be beat!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat the oil in a 10-inch skillet over medium heat. Add the onion, red pepper and jalapeno pepper and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Add the garlic and cook and stir for 30 seconds. Season with the salt and black pepper.
- Stir in the soup, chicken and rice and cook until the mixture is hot. Remove the skillet from the heat.
- Spoon 1 cup chicken mixture down the center of each tortilla. Sprinkle each with 2 tablespoons cilantro and the juice from 1 lime wedge. Fold up the sides of the tortillas around the filling then fold up the ends to enclose the filling.
Nutrition Facts : Calories 464.6 calories, Carbohydrate 63.3 g, Cholesterol 35.2 mg, Fat 12.7 g, Fiber 5.7 g, Protein 22.5 g, SaturatedFat 2.6 g, Sodium 1098.6 mg, Sugar 4 g
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
SOUTHWEST CHICKEN
Chicken breasts with black beans, corn, chile peppers, tomatoes. Low-fat, easy and quick. Serve over hot cooked rice if desired.
Provided by Tamcattt
Categories World Cuisine Recipes Latin American Mexican
Yield 4
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.
Nutrition Facts : Calories 309.8 calories, Carbohydrate 27.9 g, Cholesterol 68.4 mg, Fat 6.4 g, Fiber 7.5 g, Protein 35 g, SaturatedFat 1 g, Sodium 863.4 mg, Sugar 1.9 g
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.
MEXICAN CHICKEN AND BLACK BEAN CASSEROLE
Spicy chicken and black bean casserole is a spicy and delicious casserole that is a satisfying wholesome dinner for a chilly night.
Provided by Anne
Categories Dinner
Time 45m
Number Of Ingredients 14
Steps:
- pre-heat the oven to 350 degrees F
- place 1 tablespoon of olive oil in a skillet and heat it over medium to high heat. Once the pan is hot, add the bell peppers, onions, and garlic to the skillet and cook for a few minutes until they begin to soften.
- next, add the chicken and spices; reduce the heat to medium and continue to cook until the chicken is cooked through.
- Once the chicken is cooked, add the tomatoes, jalapeno peppers and beans, stir in the cilantro and simmer on low for 5 minutes and turn the heat off.
- Coat a casserole dish with the remaining teaspoon of oil and place 2 tortillas in a single layer in the dish.
- Place half of the chicken mixture on top of the tortillas and then half of the cheese
- place the remaining 2 tortillas on top of the chicken mixture and then the meat and the cheese.
- bake at 350 covered for 20 minutes
- remove the cover and bake for 5 minutes more.
Nutrition Facts : Calories 538 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 150 milligrams cholesterol, Fat 27 grams fat, Fiber 9 grams fiber, Protein 41 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 299 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
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
SOUTHWESTERN CHICKEN AND BLACK BEAN BURRITOS
Make and share this Southwestern Chicken and Black Bean Burritos recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 45m
Yield 4 large burritos
Number Of Ingredients 15
Steps:
- Rub chicken with cumin, chili powder, and cayenne sauce.
- Heat griddle pan over high heat; cook chicken breasts 4 minutes on each side; remove from heat.
- While the chicken is cooking, heat a skillet over medium-high heat; add olive oil to the pan.
- Add in onions and garlic; cook about 5 minutes or until soft.
- Add in beans and barbecue sauce; stir to combine.
- Chop cooked chicken breasts and drop into barbecued beans; heat mixture through; season with salt and pepper to taste.
- Pile chicken and beans onto tortilla; top with lettuce, green onions, and tomatoes; wrap and roll.
- Serve with chips and salsa.
Nutrition Facts : Calories 580.8, Fat 13.6, SaturatedFat 2.7, Cholesterol 75.5, Sodium 721.1, Carbohydrate 74.3, Fiber 17, Sugar 10.6, Protein 42.6
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.
SOUTHWESTERN CHICKEN WITH BLACK BEANS & RICE
Black beans and hot pepper sauce add Tex-Mex flavors to this Healthy Living grilled chicken and rice dish.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 2 servings.
Number Of Ingredients 8
Steps:
- Heat dressing in large skillet on medium-high heat. Add chicken and onions; cook 4 min., turning chicken and stirring onions after 2 min.
- Add tomatoes, beans, ham and hot sauce; stir. Simmer on low heat 10 min. or until chicken is done (165ºF), turning chicken after 5 min.
- Serve over hot rice.
Nutrition Facts : Calories 530, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 75 mg, Sodium 980 mg, Carbohydrate 0 g, Fiber 12 g, Sugar 0 g, Protein 40 g
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Cuisine SouthwesternCategory Main Dish, Sandwich/WrapServings 10Total Time 9 hrs 20 mins
- Spray inside of 4-quart slow cooker with cooking spray. Sprinkle roast pieces with seasoning mix; place in bottom of slow cooker. Pour sauce over meat. Cover; cook on LOW 9 to 11 hours or until beef is tender.
- Turn slow cooker to HIGH. Remove beef with slotted spoon to work surface. Pull into shreds with 2 forks or chop fine. Return to slow cooker. Add beans and stir to mix with sauce. Cook 5 minutes or until thoroughly hot.
- Spoon about 1/2 cup beef mixture down center of each tortilla. Top with cheese and lettuce. Fold up bottom; fold in sides and roll to wrap. Secure with wooden pick, if desired.
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- Heat olive oil in a large skillet over medium-high heat. Add onion and peppers and season with salt and black pepper, to taste. Cook, stirring occasionally, until the veggies are soft and slightly caramelized, around 7-8 minutes.
- Add chicken, ground cumin, smoked paprika, Mexican oregano, and chipotle powder and cook, stirring occasionally, until the chicken is lightly browned on all sides, around 3-4 minutes. Season with additional salt and black pepper, to taste.
- Stir in black beans and frozen corn. Cook, stirring once or twice, until everything is warmed through, around 6-8 minutes. Taste and adjust seasonings, as desired.
- Remove from heat and stir in half of the fresh cilantro and lime juice. If using, sprinkle cheese on top and cover with until cheese melts. Serve immediately topped with remaining cilantro, chopped avocado, and fresh lime wedges, if desired. Enjoy!
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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.
SOUTHWEST CHICKEN BURRITOS - CREME DE LA CRUMB
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5/5 (1)Total Time 30 minsCategory Main CourseCalories 508 per serving
- Use about 1-2 teaspoons of the taco seasoning and salt and pepper to taste to season the chicken on both sides.
- Drizzle a large pan or skillet with oil and cook the chicken over medium heat for about 5-6 minutes on each side until cooked through. Transfer to a plate, cover with foil to keep the heat in, and set aside.
- Add red pepper and onions to the pan (no need to clean first) and saute for 1-3 minutes until tender (if pan is too dry you can drizzle a little bit more oil throughout).
- Add black beans, corn, and rice to the pan, sprinkle with remaining taco seasoning, and stir for 4-5 minutes. Taste, and add a bit of salt and pepper to taste if needed. Sprinkle with cilantro and stir to combine.
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- Plant-Based Breakfast Burrito. This tasty breakfast burrito combines scrambled eggs, plant-based meat, red peppers, onion, and black beans for a seriously filling, protein-packed breakfast.
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- Fiber-Filled Breakfast Burrito. By swapping out worthless white tortillas for whole wheat, substituting fatty pork sausage for the lean chicken variety, and adding fiber-rich beans and some fresh avocado, we've slashed the calories in half while increasing the overall nutrition (and deliciousness).
- Whole30 Breakfast Burrito. Using collard greens as a wrap is not traditional and there may be some pushback from the crowd, but trust us when we say it's delicious.
- Crock-Pot Chicken Burritos. Use your trusty slow cooker to make a warm chicken and bean filling to make burritos for the whole family–or to freeze for later!
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- Korean BBQ Burritos. Lean top sirloin slow cooked with ginger, garlic, pear, soy sauce, and sesame oil is the star of this dish. Crunchy kimchi, rice, herbs, and Sriracha sauce make this a burrito you will never forget.
- Ultimate Breakfast Burritos. If you're sick of not getting enough egg in every bite of burrito, try this ingenious method. The blogger uses a thin layer of egg that hugs the entire burrito instead of the usual scrambled egg.
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