Chicken and Bean Burrito

A healthy twist to your one of your favorite Mexican dishes.

Serving Size: 1 burrito half, 2 tablespoons pico de gallo, and 1 tablespoon sour cream

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Total Time: 20 minutes

Ingredients:
  • 3/4 pound chicken breast tenders, cut into 1-inch pieces
  • 1/2 cup pre chopped onion
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 teaspoons canola oil
  • 1/2 cup lower-sodium canned black beans, rinsed and drained
  • 1 garlic clove, minced
  • 2 (10-inch) flour tortillas
  • 1 ounce pre shredded Monterey Jack cheese (about 1/4 cup)
  • Cooking spray
  • 1/2 cup pico de gallo
  • ¼ cup reduced-fat sour cream
Directions: Directions:
  1. Combine first 6 ingredients in a bowl; toss well
  2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add chicken mixture; cook 8 minutes or until chicken is done, stirring occasionally
  3. Add beans and garlic; cook 2 minutes or until heated, stirring frequently. Divide chicken mixture evenly among tortillas. Top each burrito with 2 tablespoons cheese. Roll up each burrito jelly-roll fashion
  4. Heat a large skillet over medium-high heat. Coat both sides of burritos evenly with cooking spray. Place burritos in pan; cook 2 minutes on each side or until browned. Cut burritos in half. Top with pico de gallo and sour cream

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