Chicken and Black Bean-Stuffed Burritos

Chicken and Black Bean-Stuffed Burritos Recipe
Photo: John Autry; Styling: Cindy Barr
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.

Yield:

4 servings (serving size: 1 burrito)
Total time: 25 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 25 Minutes

Nutritional 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

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

Preparation

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.

SaBrina Bone,

Cooking Light

December 2010
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