"Barbecued" Chicken-and-Black Bean Burritos

"This dish is one that everyone--including my three children--loves, and it has plenty of good nutrients." --CL Reader

Yield: 4 servings (serving size: 1 burrito)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 458
  • Calories from fat: 26%
  • Fat: 13.3g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 5.6g
  • Polyunsaturated fat: 2.4g
  • Protein: 34.9g
  • Carbohydrate: 49.1g
  • Fiber: 4.8g
  • Cholesterol: 65mg
  • Iron: 3.9mg
  • Sodium: 744mg
  • Calcium: 243mg


  • 1 tablespoon olive oil
  • 3/4 pound skinned, boned chicken breast, cut into bite-size pieces
  • 1/2 cup chopped onion
  • 3 garlic cloves, minced
  • 1/3 cup bottled barbecue sauce
  • 1 (15-ounce) can black beans, drained
  • 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
  • 4 (10-inch) flour tortillas
  • 1/4 cup low-fat sour cream


  1. Heat oil in a large nonstick skillet over medium heat. Add chicken, onion, and garlic; cook 8 minutes or until chicken is done, stirring constantly. Stir in barbecue sauce and beans. Sprinkle with cheese; cook 5 minutes or until thoroughly heated. Warm tortillas according to package directions. Spoon about 1/2 cup chicken mixture down center of each tortilla; top each with 1 tablespoon sour cream, and roll up.
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