Chicken and Bean Burritos

Name: Chicken and Bean Burritos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 118 milliliters lower-sodium canned black beans, rinsed and drained; 0 teaspoons freshly ground black pepper; 2 teaspoons canola oil; 340 grams chicken breast tenders, cut into 1-inch pieces; 2 teaspoons chili powder; 2 10-inchs (10-inch) flour tortillas; 1 garlic clove, minced; 1 teaspoons ground cumin; 59 milliliters reduced-fat sour cream; 59 milliliters ounce preshredded Monterey Jack cheese (about; 118 milliliters prechopped onion; 118 milliliters pico de gallo; 0 teaspoons salt

The recipe Chicken and Bean Burritos could satisfy your Mexican craving in approximately 45 minutes. One portion of this dish contains approximately 25g of protein, 10g of fat, and a total of 309 calories. This recipe serves 4. This recipe covers 17% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, salt, flour tortillas, and a few other things to make it today.

Instructions

Combine first 6 ingredients in a bowl; toss well.

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Bowl

Heat a large skillet over medium-high heat.

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Frying Pan

Add oil; swirl to coat.

Ingredients you will need

Cooking Oil

Add chicken mixture; cook 8 minutes or until chicken is done, stirring occasionally.

Ingredients you will need

Whole Chicken

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.

Ingredients you will need

Tortilla

Whole Chicken

Cheese

Garlic

Beans

Roll up each burrito jelly-roll fashion.

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Jelly

Roll

Heat a large skillet over medium-high heat. Coat both sides of burritos evenly with cooking spray.

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Cooking Spray

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Frying Pan

Place burritos in pan; cook 2 minutes on each side or until browned.

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Frying Pan

Cut burritos in half. Top with pico de gallo and sour cream.

Ingredients you will need

Pico De Gallo

Sour Cream

Equipment

Bowl

Frying Pan

Ingredients

Servings:

118milliliters

lower-sodium canned black beans, rinsed and drained 0teaspoons

freshly ground black pepper 2teaspoons

canola oil 340grams

chicken breast tenders, cut into 1-inch pieces 2teaspoons

chili powder 210-inchs

(10-inch) flour tortillas 1

garlic clove, minced 1teaspoons

ground cumin 59milliliters

reduced-fat sour cream 59milliliters

ounce preshredded Monterey Jack cheese (about 118milliliters

prechopped onion 118milliliters

pico de gallo 0teaspoons

salt

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired 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 Buena Vista Chateau Buena Vista Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 39 dollars per bottle.