Chicken & Black Bean Burritos
Prep: 40 minutes
Bake: 15 minutes • Serves: 8
1 tablespoon olive oil
1 can (4 ounces) diced mild green chiles
1 medium red onion, halved and chopped
1 red bell pepper, chopped
1 can (15 ounces) seasoned black beans
3-1/2 cups shredded Batch Slow Cooker Chicken
1/4 cup fresh lime juice
2 teaspoons ground cumin
1 cup Sargento® shredded Mexican blend cheese
1/4 cup packed fresh cilantro sprigs plus additional for garnish (optional)
8 (8- to 10-inch) whole wheat flour tortillas
1 cup medium salsa
1. Preheat oven to 350°; spray rimmed baking pan with cooking spray. In large saucepot, heat oil over medium-high heat. Add chiles, onion and pepper; cook 7 minutes or until vegetables are tender-crisp, stirring occasionally. Reduce heat to medium. Stir in beans with their liquid, chicken, lime juice and cumin; cook 8 minutes or until heated through, stirring occasionally. Remove saucepot from heat; fold in cheese and cilantro. Makes about 8 cups.
2. Spoon about 1 cup chicken mixture down center of each tortilla; fold sides over filling and roll up. Place burritos, seam side down, in prepared pan; bake 15 minutes or until tops of burritos are lightly browned. Makes 8 burritos.
3. Serve burritos topped with salsa garnished with cilantro sprigs, if desired.
Approximate nutritional values per serving (1 burrito):
378 Calories, 15g Fat (6g Saturated), 70mg Cholesterol, 736mg Sodium,
34g Carbohydrates, 5g Fiber, 5g Sugars, 1g Added Sugars, 29g Protein
Dietitian’s Dish Tip(s):
> Pair your burrito with a fresh salad or sliced vegetables, whole-grain brown rice and a serving of seasonal fruit to complete your nutritious meal.
