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Chicken and Black Bean-Stuffed Burritos

Chicken and Black Bean-Stuffed Burritos
Photo: John Autry; Styling: Cindy Barr
Total time 25 mins
Yield

4 servings (serving size: 1 burrito)

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.

Ingredients

  • 1/4 cup water
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground red 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 salsa
  • 4 (8-inch) flour tortillas
  • 1/2 cup shredded Monterey Jack cheese
  • Cooking spray

Nutrition Information

  • calories 353
  • fat 9.8 g
  • satfat 4.1 g
  • monofat 3.6 g
  • polyfat 1.3 g
  • protein 30.9 g
  • carbohydrate 33.1 g
  • fiber 2.4 g
  • cholesterol 72 mg
  • iron 1.6 mg
  • sodium 595 mg
  • calcium 137 mg

How to Make It

  1. Bring first 6 ingredients to a boil in a small saucepan. Stir in shredded chicken and green onions.

  2. Combine beans and salsa. Spoon 1/4 cup bean mixture and 1/2 cup chicken mixture down center of each tortilla; sprinkle with 2 tablespoons cheese. Roll up.

  3. 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.