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Chicken and Black Bean Burritos

Chicken and Black Bean Burritos

Oxmoor House JANUARY 2003

  • Yield: 6 servings (serving size: 1 burrito)
  • Cook time:3 Minutes
  • Prep time:12 Minutes

Ingredients

  • 1 (15-ounce) can no-salt-added black beans, rinsed and drained
  • 1/4 cup water
  • 2 cups CHICKEN-VEGETABLE TOSS
  • 1/4 teaspoon salt
  • 6 (8-inch) flour tortillas
  • 1 1/2 cups shredded iceberg lettuce
  • 6 tablespoons salsa
  • 6 tablespoons shredded reduced-fat sharp Cheddar cheese

Preparation

Combine black beans and water in a medium skillet; mash black beans with back of a fork. Place pan over medium-high heat; stir in Chicken-Vegetable Toss and salt. Cook 3 minutes, stirring occasionally, or until thoroughly heated.

Heat tortillas according to package directions. Spread about 1/2 cup chicken mixture down center of each tortilla; top each with 1/4 cup shredded lettuce, 1 tablespoon salsa, and 1 tablespoon cheese. Roll up tortillas.

Nutritional Information

Amount per serving
  • Calories: 270
  • Calories from fat: 19%
  • Fat: 5.6g
  • Saturated fat: 2g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.6g
  • Protein: 17.1g
  • Carbohydrate: 38.6g
  • Fiber: 4.4g
  • Cholesterol: 23mg
  • Iron: 2.5mg
  • Sodium: 740mg
  • Calcium: 184mg
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Chicken and Black Bean Burritos recipe

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