Chicken & Black Bean Burritos
Yesterday I made dinner for some friends while we watched the SAG awards. Before I forget, congrats are in order for The King's Speech winning best picture, best acting ensemble and Colin Firth winning the award for best actor... so happy for that movie!
So... I wanted to make something easy for dinner and something that everyone can eat. Who doesn't love Mexican right? I stumbled across this recipe in a Cooking Light magazine and of course tweaked it a little. This dish is SUPER EASY to make and highly tasty, it will for sure be a crowd pleaser if you're making dinner for friends or your family. Serve this up with a salad and you have the perfect dinner! If you want to make this dish vegan friendly, use the whole can of black beans and omit the chicken. You can also use your favorite soy Monterey Jack cheese as well.
CHICKEN & BLACK BEAN BURRITOS
INGREDIENTS
Yield: 4 servings
1/4 cup water
2 Tablespoons fresh lime juice
1/2 teaspoon chipotle chili powder
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
2 cups shredded rotisserie chicken breast
1/4 cup thinly sliced green onions
3/4 cup canned black beans, rinsed and drained
1/2 cup refrigerated fresh mild salsa (if you like super spicy then get hot salsa)
4 (8 inch) whole wheat flour tortillas
1/2 cup shredded Mexican cheese blend
Cooking spray
DIRECTIONS
1. Bring first 6 ingredients to a boil in a small saucepan. Stir in shredded chicken and green onions.
2. Combine beans and salsa.
3. Spoon 1/4 cup bean mixture and 1/2 cup chicken mixture down center of each tortilla, sprinkle with 2 Tablespoons cheese. Roll up.
4. 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.
Now you're ready to eat your Mexican feast, Arriba Arriba!
So... I wanted to make something easy for dinner and something that everyone can eat. Who doesn't love Mexican right? I stumbled across this recipe in a Cooking Light magazine and of course tweaked it a little. This dish is SUPER EASY to make and highly tasty, it will for sure be a crowd pleaser if you're making dinner for friends or your family. Serve this up with a salad and you have the perfect dinner! If you want to make this dish vegan friendly, use the whole can of black beans and omit the chicken. You can also use your favorite soy Monterey Jack cheese as well.
CHICKEN & BLACK BEAN BURRITOS
INGREDIENTS
Yield: 4 servings
1/4 cup water
2 Tablespoons fresh lime juice
1/2 teaspoon chipotle chili powder
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
2 cups shredded rotisserie chicken breast
1/4 cup thinly sliced green onions
3/4 cup canned black beans, rinsed and drained
1/2 cup refrigerated fresh mild salsa (if you like super spicy then get hot salsa)
4 (8 inch) whole wheat flour tortillas
1/2 cup shredded Mexican cheese blend
Cooking spray
DIRECTIONS
1. Bring first 6 ingredients to a boil in a small saucepan. Stir in shredded chicken and green onions.
2. Combine beans and salsa.
3. Spoon 1/4 cup bean mixture and 1/2 cup chicken mixture down center of each tortilla, sprinkle with 2 Tablespoons cheese. Roll up.
4. 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.
Now you're ready to eat your Mexican feast, Arriba Arriba!
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