Chicken and Bean Burritos

Chicken and Bean Burritos Recipe
Photo: Johnny Autry
Try also using this filling for tacos, quesadillas, or nachos. Adults can spike it with jalapeños.


Serves 4 (serving size: 1 burrito half, 2 tablespoons pico de gallo, and 1 tablespoon sour cream)

Recipe from

Cooking Light

Nutritional Information

Calories 287
Fat 8.8 g
Satfat 2.6 g
Monofat 3.8 g
Polyfat 1.6 g
Protein 24.7 g
Carbohydrate 25.4 g
Fiber 2.9 g
Cholesterol 57 mg
Iron 2.4 mg
Sodium 499 mg
Calcium 101 mg


3/4 pound chicken breast tenders, cut into 1-inch pieces
1/2 cup prechopped onion
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 teaspoons canola oil
1/2 cup lower-sodium canned black beans, rinsed and drained
1 garlic clove, minced
2 (10-inch) flour tortillas
1 ounce preshredded Monterey Jack cheese (about 1/4 cup)
Cooking spray
1/2 cup pico de gallo
1/4 cup reduced-fat sour cream


1. Combine first 6 ingredients in a bowl; toss well.

2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add chicken mixture; cook 8 minutes or until chicken is done, stirring occasionally. Add beans and garlic; cook 2 minutes or until heated, stirring frequently. Divide chicken mixture evenly among tortillas. Top each burrito with 2 tablespoons cheese. Roll up each burrito jelly-roll fashion.

3. Heat a large skillet over medium-high heat. Coat both sides of burritos evenly with cooking spray. Place burritos in pan; cook 2 minutes on each side or until browned. Cut burritos in half. Top with pico de gallo and sour cream.

Kate Parham,

Cooking Light

June 2012
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