BLACK BEAN CHICKEN BURRITOS
I try to hide as many veggies as possible in these burritos. Another way I bump up the nutrition level is by using thinly sliced cabbage instead of regular iceberg lettuce. The filling freezes well, so double the recipe! -Jeni Pittard, Statham, Georgia
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large nonstick skillet, cook chicken over medium-high heat until no longer pink, breaking into crumbles, 4-6 minutes; drain and remove from skillet., In the same skillet, saute peppers and onion in oil until lightly browned and crisp-tender, 2-4 minutes. Add jalapeno pepper and garlic; saute 1 minute longer. Stir in beans, tomatoes, corn, seasonings and chicken. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is evaporated, about 5 minutes. Serve in tortillas, with optional toppings as desired.
Nutrition Facts : Calories 325 calories, Fat 10g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 678mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges
CHICKEN AND BEANS BURRITO BOWLS
Need help with dinner? All you need to do is open your pantry for this quick and easy weeknight meal that combines your favorite burrito flavors together in one bowl.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 20
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.
Nutrition Facts : Calories 450, Carbohydrate 62 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 6 g, Protein 28 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 3 g, TransFat 0 g
SKINNY CHICKEN AND BLACK BEAN BURRITOS
Give this classic Mexican dish a healthy makeover with our low calorie burrito. It goes from cupboard to delicious in just 25 minutes flat. All it takes is a bit of a slice and a dice, and an inspired mind when putting all the flavors together into a healthy burrito that hits home. Get the family involved too, because wrapping these healthy chicken burritos is part of the fun. And it only gets better from here. Every bite punches with delicious flavors, making this meal a must for your weekday rotation!
Categories Entree
Time 25m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 240, Carbohydrate 23 g, Cholesterol 45 mg, Fat 1/2, Fiber 5 g, Protein 18 g, SaturatedFat 3 1/2 g, ServingSize 1 Burrito, Sodium 430 mg, Sugar 1 g, TransFat 0 g
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