Chicken and Bean Burrito Verde

Name: Chicken and Bean Burrito Verde
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 ripe avocado, thinly sliced; 4 servings Freshly ground black pepper; 425 grams low-sodium white beans, rinsed and drained; 473 milliliters shredded cooked chicken, skinless (a breast and thigh of a rotisserie chicken); 4 9-inchs whole wheat flour tortillas (about 9 inches in diameter); 79 milliliters fresh cilantro leaves; 2 cloves garlic, minced; 1 teaspoons ground cumin; 1 jalapeno finely diced; 2 teaspoons fresh lime juice; 118 milliliters low-fat Greek-style yogurt; 118 milliliters low-sodium chicken broth; 4 teaspoons olive oil; 1 small onion, diced; 473 milliliters lightly packed shredded romaine lettuce (about 3 large leaves); 118 milliliters tomatillo salsa

Chicken and Bean Burrito Verde

Chicken and Bean Burrito Verde might be just the main course you are searching for. This recipe makes 4 servings with 379 calories, 22g of protein, and 18g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. Head to the store and pick up tomatillo salsa, pepper, ground cumin, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

Watch how to make this recipe.

Heat 2 teaspoons of the oil in a medium skillet.

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Cooking Oil

Equipment you will use

Frying Pan

Add the onion and cook until translucent, about 3 minutes.

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Onion

Add the garlic and cumin and cook for 30 seconds more.

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Garlic

Cumin

Add the beans, broth and 1/2 teaspoon of salt and cook until warmed through, about 2 minutes.

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Beans

Broth

Salt

Transfer the bean mixture to the small bowl of a food processor and process until smooth.

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Food Processor

Bowl

Put the lettuce, cilantro, the remaining 2 teaspoons of oil, lime juice, a pinch of salt and a few turns of pepper in a medium bowl and toss to coat.

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Lime Juice

Cilantro

Lettuce

Pepper

Salt

Cooking Oil

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Bowl

Wrap the tortillas in paper towel and heat in the microwave for 30 seconds.

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Wrap

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Paper Towels

Microwave

To build the burrito, spread 1/3 cup of the bean puree in the center of a warm tortilla.

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Tortilla

Spread

Sprinkle with about 2 teaspoons of jalapeno. Top with 1/2 cup of shredded chicken, then 1/2 cup of the lettuce mixture and 2 slices of avocado. Wrap into a burrito. Repeat with the remaining tortillas.

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Shredded Chicken

Wrap

Jalapeno Pepper

Avocado

Lettuce

Serve with the salsa and yogurt alongside.

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Yogurt

Salsa

Excellent source of: Fiber, Niacin, Protein, Thiamin, Vitamin A, Vitamin C, Vitamin K

Good source of: Folate, Iron, Magnesium, Phosphorus, Potassium, Riboflavin, Selenium, Vitamin B6, Zinc

Equipment

Ingredients

Servings:

ripe avocado, thinly sliced 4servings

Freshly ground black pepper 425grams

low-sodium white beans, rinsed and drained 473milliliters

shredded cooked chicken, skinless (a breast and thigh of a rotisserie chicken)49-inchs

whole wheat flour tortillas (about 9 inches in diameter)79milliliters

fresh cilantro leaves 2cloves

garlic, minced 1teaspoons

ground cumin 1

jalapeno finely diced 2teaspoons

fresh lime juice 118milliliters

low-fat Greek-style yogurt 118milliliters

low-sodium chicken broth 4teaspoons

olive oil 1small

onion, diced 473milliliters

lightly packed shredded romaine lettuce (about 3 large leaves)118milliliters

tomatillo salsa

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Stoltz Organic Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.