Chicken and Black Bean Burritos
Recipe from
Betty Crocker
Whip up a fiesta for dinner in just 30 minutes! Jazzed-up chicken creates the tasty filling for an easy-to-wrap burrito.
Ingredients
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1 boxOld El Paso® Spanish rice (7.6 ounces)see savings
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1 tablespoonvegetable oilsee savings
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1 poundboneless skinless chicken breasts, cut into 1/2-inch piecessee savings
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1 packageOld El Paso® taco seasoning mix (1 ounces)see savings
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2/3 cupwatersee savings
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1 canProgresso® black beans, drained, rinsed (15 ounces)see savings
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1 mediumred bell pepper, chopped (1 cup)see savings
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1/3 cupsliced green onions (about 5 medium)see savings
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1/2 cupchopped fresh cilantrosee savings
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1 packageOld El Paso® flour tortillas for burritos (8 tortillas; 8 inch), heated as directed on package (11 ounces)see savings
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1 1/2 cupsshredded Cheddar cheese, taco-seasoned cheese blend or Mexican cheese blend (6 ounces)see savings
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Guacamole, Old El Paso® Thick 'n Chunky salsa and sour cream, if desiredsee savings
Directions
1.
In 3-quart saucepan, make rice as directed on package, omitting butter.
2.
In 10-inch skillet, heat oil over medium-high heat 1 to 2 minutes. Add chicken; cook 3 to 4 minutes, stirring occasionally, until no longer pink in center. Stir in taco seasoning mix and water. Cook 3 to 4 minutes, stirring occasionally, until most of liquid is absorbed.
3.
Stir chicken mixture, beans, bell pepper, onions and cilantro into hot rice mixture. If necessary, cook until hot, stirring occasionally.
4.
Spoon slightly less than 1 cup chicken mixture down center of each warm tortilla. Top with cheese. Fold bottom of each tortilla 1 inch over filling. Fold in sides, overlapping to enclose filling. Fold top over sides. Serve with guacamole, salsa and sour cream.
Nutrition information
Per serving: Calories 460 (Calories from Fat 140); Total Fat 15g (Saturated Fat 6g, Trans Fat 1g); Cholesterol 55mg; Sodium 1270mg; Total Carbohydrate 53g (Dietary Fiber 5g, Sugars 3g); Protein 26g. Daily Values: Vitamin A 20%; Vitamin C 20%; Calcium 25%; Iron 20%. Exchanges: 3 1/2 Starch; 0 Other Carbohydrate; 1/2 Vegetable; 2 Lean Meat; 1 Fat. Carbohydrate Choices: 3 1/2.
Percent Daily Values are based on a 2,000 calorie diet
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