|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Chicken and Black Bean Burrito |
|
Serves: 6 Print this RecipePrep Time: 30 minutes - Yield: 6 burritos 1 tablespoon oil 3 boneless skinless chicken breast halves, cut into thin strips 1 (15-ounce) can black beans, drained, rinsed 3 tablespoons water 1/2 teaspoon cumin 1 garlic clove, minced 2 to 3 drops hot pepper sauce 6 (8 to 10-inch) flour tortillas 6 lettuce leaves 1 small tomato, seeded, chopped 1/4 cup sliced green onions 2 tablespoons chopped fresh cilantro 1. Heat oven to 350°F. Heat oil in large skillet over medium-high heat until hot. Add chicken; cook and stir 5 minutes or until chicken is no longer pink. Remove from skillet; cover to keep warm. 2. In same skillet, combine beans, water, cumin, garlic and hot pepper sauce; mix well. Cook over medium-high heat until thoroughly heated, stirring occasionally and mashing beans slightly. 3. Meanwhile, wrap tortillas in foil. Bake at 350°F. for 10 minutes or until warm. 4. Place 1 lettuce leaf on each warm tortilla; spoon about 2 tablespoons bean mixture down center of each. Top each with 1/3 cup cooked chicken; sprinkle with tomato, onions and cilantro. Fold in sides of each tortilla over filling, overlapping to form triangle. Nutrition Information Per Serving: Serving Size: 1 Burrito * Calories: 330 * Calories from Fat: 70 * % Daily Value: Total Fat: 8 g 12% * Saturated Fat: 2 g 10% * Cholesterol: 35 mg 12% * Sodium: 440 mg 18% * Total Carbohydrate: 42 g 14% * Dietary Fiber: 5 g 20% * Sugars: 1 g * Protein: 22 g * Vitamin A: 2% * Vitamin C: 4% * Calcium: 10% * Iron: 20% * Dietary Exchanges: 3 Starch, 2 Very Lean Meat, 1/2 Fat or 3 Carbohydrate, 2 Very Lean Meat, 1/2 Fat This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Crisp Oven-Fried Chicken Garlic Roasted Chicken Herb Butter-Basted Chicken Spicy Barbecued Chicken Pan-Roasted Chicken with Summer Vegetables Lemon-Herb Roasted Chicken Roasted Chicken and Vegetables Provencal Braised Chicken Paprikash Sage and Rosemary Roast Chicken Chicken Cacciatore Poached Chicken Breasts Herb Cheese-Stuffed Chicken Breasts Oven Chicken Cordon Bleu Baked Chicken Kiev Easy Chicken Parmigiana Grilled Caribbean Chicken Piccata Chicken Chicken Marengo Lemon Chicken Chicken and Black Bean Burrito Chicken Almond Ding Subgum Chicken Stir-Fry Colorful Chicken Fried Rice Chicken and Fluffy Dumplings Teriyaki Grilled Chicken Kabobs Chicken a la King Double-Dipped Chicken Nuggets Chicken Paprikash Pot Pie Chicken Tetrazzini Casserole Quick Chicken Divan Chicken, Artichoke and Rice Casserole Chicken Wild Rice Amandine Sour Cream Chicken Enchiladas Party Chicken Fajitas Mexican-Style Chicken Wraps Slow-Cooked Turkey Dinner Bacon Cheddar Chicken Fillet Melts Roast Chicken Roast Turkey Herb-Roasted Turkey Breast Turkey on the Gas Grill Wild Rice and Sausage Dressing Bread Stuffing for Poultry Chicken or Turkey Gravy Giblet Gravy Cornish Hens with Apple-Raisin Stuffing Grilled Turkey Drumsticks Grilled Turkey Tenderloins Turkey Slice Saute with Vegetables Honey-Mustard Chicken Sandwiches Greek Marinated Turkey Slices Turkey Saltimbocca Roast Goose with Chestnut-Prune Stuffing Duckling a l`Orange Spicy Rub Thyme and Rosemary Herb Rub Southern Barbecue Basting Sauce Curry-Peach Glaze Herb-Lemon Basting Sauce Timetable for Roasting Poultry Cook's Note: Chicken Nutrition Cook's Note: Testing for Doneness Cook's Note: Convenient Cuts Cook's Note: How to Bone a Chicken Breast Cook's Note: Quick Cubed Chicken Cook's Note: Nonstick Tricks Cook's Note: How to Roast and Carve Poultry Cook's Note: Stuffing Tips |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
