Chicken and Black Bean Burritos

Name: Chicken and Black Bean Burritos
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Mexican
Ingredients: 425 grams no-salt-added black beans, rinsed and drained; 473 milliliters CHICKEN-VEGETABLE TOSS; 6 8-inchs (8-inch) flour tortillas; 355 milliliters shredded iceberg lettuce; 6 Tbsps salsa; 0 teaspoons salt; 6 Tbsps shredded reduced-fat sharp Cheddar cheese; 59 milliliters water

Chicken and Black Bean Burritos might be just the main course you are searching for. This recipe serves 6. One serving contains 314 calories, 16g of protein, and 14g of fat. This recipe covers 13% of your daily requirements of vitamins and minerals. Not It is a very reasonably priced recipe for fans of Mexican food. A mixture of chicken-vegetable toss, flour tortillas, sharp cheddar cheese, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the salsa you could follow this main course with the Dessert Strawberry Salsa as a dessert. From preparation to the plate, this recipe takes roughly 15 minutes.

Instructions

Combine black beans and water in a medium skillet; mash black beans with back of a fork.

Ingredients you will need

Black Beans

Water

Equipment you will use

Frying Pan

Place pan over medium-high heat; stir in Chicken-Vegetable Toss and salt. Cook 3 minutes, stirring occasionally, or until thoroughly heated.

Ingredients you will need

Vegetable

Whole Chicken

Salt

Equipment you will use

Frying Pan

Heat tortillas according to package directions.

Ingredients you will need

Tortilla

Spread about 1/2 cup chicken mixture down center of each tortilla; top each with 1/4 cup shredded lettuce, 1 tablespoon salsa, and 1 tablespoon cheese.

Ingredients you will need

Tortilla

Whole Chicken

Lettuce

Cheese

Spread

Salsa

Roll up tortillas.

Ingredients you will need

Tortilla

Roll

Equipment

Frying Pan

Ingredients

Servings:

425grams

no-salt-added black beans, rinsed and drained 473milliliters

CHICKEN-VEGETABLE TOSS 68-inchs

(8-inch) flour tortillas 355milliliters

shredded iceberg lettuce 6Tbsps

salsa 0teaspoons

salt 6Tbsps

shredded reduced-fat sharp Cheddar cheese 59milliliters

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. 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. You could try EnRoute Winery Les Pommiers Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 62 dollars per bottle.