Best Speedy Chicken Black Bean Burritos Recipes
SPEEDY CHICKEN & BLACK BEAN BURRITOS
Shake up your Mexican night with a restaurant-quality burrito filled with chicken, black beans and rice. Recipe courtesy of Reynolds.
Provided by Betty Crocker Kitchens
Categories Entree
Time 33m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F. Place Reynolds® Oven Bag in 13x9x2-inch pan. Add flour and Mexican seasoning to bag; squeeze bag to blend seasonings.
- Add chicken, black beans, tomatoes, and rice to oven bag. Gently squeeze bag to blend ingredients. Arrange ingredients in even layer. Fold down bag opening two times to hold bag open.
- Microwave chicken broth in microwave-safe bowl or measuring cup for about 2 minutes until it is very hot. Carefully pour broth over other ingredients in bag. Carefully unfold bag opening.
- Close bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
- Bake 30 to 35 minutes or until chicken reads 170°F on a meat thermometer and rice is done. Let stand 5 minutes. Carefully cut bag open.
- Spoon chicken and rice mixture onto heated tortillas. Add toppers, if desired. Turn tortilla ends in and roll around filling to eat.
Nutrition Facts : ServingSize 1 Serving
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 BLACK BEAN BURRITOS
Whip up a fiesta for dinner in just 30 minutes! Jazzed-up chicken creates the tasty filling for an easy-to-wrap burrito.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 460, Carbohydrate 53 g, Cholesterol 55 mg, Fat 1, Fiber 5 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Burrito, Sodium 1270 mg, Sugar 3 g, TransFat 1 g
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