Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Chicken and Black Bean Burritos
Chicken and Black Bean Burritos
About the Recipe
These skillet-grilled burritos come together in a flash thanks to store-bought rotisserie chicken.
Keep this meal light by serving with a fresh green salad.
By Oxmoor House – Cooking Light
Ingredients:
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1/4 cup water
2 cups CHICKEN-VEGETABLE TOSS*
1/4 teaspoon salt
6 (8-inch) flour tortillas
1 1/2 cups shredded iceberg lettuce
6 tablespoons salsa
6 tablespoons shredded reduced-fat sharp Cheddar cheese
For the Vegetable Toss:*
Cooking spray
1 onion, finely chopped
1 large yellow bell pepper, finely chopped
1 small eggplant, finely chopped
3 garlic cloves, minced
1/4 teaspoon freshly ground black pepper
1/4 cup fat-free, less-sodium chicken broth
2 tablespoons dry white wine
1 (4-ounce) jar diced pimiento, drained
3 (6-ounce) packages Italian-style chopped cooked chicken breast (about 4 cups)
Getting it done:
1. Combine black beans and water in a medium skillet; mash black beans with back of a fork. Place pan over medium-high heat; stir in Chicken-Vegetable Toss and salt. Cook 3 minutes, stirring occasionally, or until thoroughly heated.
2. Heat tortillas according to package directions. Spread about 1/2 cup chicken mixture down center of each tortilla; top each with 1/4 cup shredded lettuce, 1 tablespoon salsa, and 1 tablespoon cheese. Roll up tortillas.
For the Vegetable Toss:
1. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and next 4 ingredients; sauté 8 minutes or until vegetables are tender.
2. Add chicken broth and wine; cook 1 minute. Remove from heat; stir in pimiento and chicken.
Ingredients:
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1/4 cup water
2 cups CHICKEN-VEGETABLE TOSS*
1/4 teaspoon salt
6 (8-inch) flour tortillas
1 1/2 cups shredded iceberg lettuce
6 tablespoons salsa
6 tablespoons shredded reduced-fat sharp Cheddar cheese
For the Vegetable Toss:*
Cooking spray
1 onion, finely chopped
1 large yellow bell pepper, finely chopped
1 small eggplant, finely chopped
3 garlic cloves, minced
1/4 teaspoon freshly ground black pepper
1/4 cup fat-free, less-sodium chicken broth
2 tablespoons dry white wine
1 (4-ounce) jar diced pimiento, drained
3 (6-ounce) packages Italian-style chopped cooked chicken breast (about 4 cups)
Getting it done:
1. Combine black beans and water in a medium skillet; mash black beans with back of a fork. Place pan over medium-high heat; stir in Chicken-Vegetable Toss and salt. Cook 3 minutes, stirring occasionally, or until thoroughly heated.
2. Heat tortillas according to package directions. Spread about 1/2 cup chicken mixture down center of each tortilla; top each with 1/4 cup shredded lettuce, 1 tablespoon salsa, and 1 tablespoon cheese. Roll up tortillas.
For the Vegetable Toss:
1. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and next 4 ingredients; sauté 8 minutes or until vegetables are tender.
2. Add chicken broth and wine; cook 1 minute. Remove from heat; stir in pimiento and chicken.
About the Recipe
These skillet-grilled burritos come together in a flash thanks to store-bought rotisserie chicken.
Keep this meal light by serving with a fresh green salad.
By Oxmoor House – Cooking Light
Nutritional Info
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