Black Bean Chicken Burritos Recipes

Steps:

• In 3-quart saucepan, make rice as directed on package, omitting butter.
• 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.
• Stir chicken mixture, beans, bell pepper, onions and cilantro into hot rice mixture. If necessary, cook until hot, stirring occasionally.
• 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.

Steps:

• Cook rice as directed on package for two servings, using 1/8 teaspoon salt, but omitting butter if called for.
• Meanwhile, in medium microwavable bowl, mix chicken, black beans, 1 cup salsa and chili powder. Microwave on High 2 minutes or until hot, stirring after 1 minute.
• Place cooked rice in large bowl; stir in cilantro and lime juice until well blended.
• Heat tortillas as directed on package. Spoon about 1/2 cup chicken mixture down center of each tortilla. Top with about 1/4 cup rice mixture and 2 tablespoons cheese. Fold sides of tortilla toward center; fold ends over. Serve with additional salsa, if desired.

Steps:

• In skillet, heat oil over medium-high heat; fry onion, garlic, salt, and pepper until softened, about 3 minute.
• Add chicken, jalapeno, red pepper, beans and salsa; cook, stirring, until chicken is no longer pink inside, about 10 minute
• Let cool.
• Spoon about 3/4 cup of the filling down centre of each tortilla; sprinkle each with 1/4 cup of the cheese. Fold in bottom edge, then sides; roll up.
• Place, seam down, in greased 13x9 inch glass backing dish, sprinkle remaining cheese over top.
• Back in 400 degree oven until golden and hot, and cheese is melted, about 15 minute
• Serve with sour cream.
• If baking from frozen, loosely cover dish with foil, and bake in a 400 degree oven until golden and hot, about 25-30 minute.
• Enjoy.

Steps:

• In one small bowl, toss chicken strips with pasta sauce and let marinate 10 minute.
• In another small bowl, combine beans and salsa.
• Place half chicken on half of one tortilla. Spread half the beans and salsa over chicken; sprinkle with half the cheese.
• Repeat with second tortilla.
• Roll tortillas up and place, seam side down, in a baking dish.
• Bake at 375°F 5 minutes.
• Top with a dollop of sour cream and serve.

Steps:

• Rub chicken with cumin, chili powder, and cayenne sauce.
• Heat griddle pan over high heat; cook chicken breasts 4 minutes on each side; remove from heat.
• While the chicken is cooking, heat a skillet over medium-high heat; add olive oil to the pan.
• Add in onions and garlic; cook about 5 minutes or until soft.
• Add in beans and barbecue sauce; stir to combine.
• Chop cooked chicken breasts and drop into barbecued beans; heat mixture through; season with salt and pepper to taste.
• Pile chicken and beans onto tortilla; top with lettuce, green onions, and tomatoes; wrap and roll.
• Serve with chips and salsa.

Steps:

• In 2-quart saucepan, heat 2 1/2 cups water to boiling. Add rice and salt; cover, and reduce heat to simmering. Cook 16 to 18 minutes or until water is absorbed and rice is just tender.
• In small bowl, beat cilantro, lime juice and 1 tablespoon olive oil. Stir into cooked rice; fluff with fork.
• In 12-inch skillet, heat 1 tablespoon olive oil over medium heat. Cook onion and serrano chile in oil about 6 minutes or until softened. Add chicken, beans, tomatoes, green chiles, 2/3 cup water and the taco seasoning mix. Heat to simmering; reduce heat to low. Cook 5 minutes, stirring occasionally.
• Serve chicken and beans in bowls with rice and desired toppings.