Skillet-Grilled Burritos

Name: Skillet-Grilled Burritos
Prep time: 28 min
Cook time: 28 min
Total time: 28 min
Yield: 8
Cuisine: Mexican
Ingredients: 425 grams black beans, rinsed and drained; 473 milliliters chopped cooked chicken breast; 312 grams yellow corn with red and green bell peppers, drained; 8 8-inchs (8-inch) soft taco-size whole wheat flour tortillas, warmed; 8 servings Creamy Cilantro-Jalapeño Sauce; 113 grams cup shredded 2% reduced-fat Cheddar cheese; 8 servings Salsa

Skillet-Grilled Burritos might be just the main course you are searching for. One portion of this dish contains around 23g of protein, 6g of fat, and a total of 331 calories. This recipe serves 8. This recipe covers 16% of your daily requirements of vitamins and minerals. A mixture of beans, cheddar cheese, creamy cilantro-jalapeño sauce, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes around 28 minutes.

Instructions

Toss together first 4 ingredients and 1/2 cup Creamy Cilantro-Jalapeo Sauce.

Ingredients you will need

Cilantro

Sauce

Spread 3/4 cup chicken mixture just below center of each tortilla. Fold opposite sides of tortillas over filling, and roll up. Coat burritos with cooking spray.

Ingredients you will need

Cooking Spray

Tortilla

Whole Chicken

Spread

Roll

Coat a hot griddle or nonstick skillet with cooking spray. Cook burritos, in batches, on hot griddle over medium heat, pressing gently with a spatula, 3 to 4 minutes on each side or until golden brown and cheese is melted.

Ingredients you will need

Cooking Spray

Cheese

Equipment you will use

Frying Pan

Spatula

Serve with salsa and remaining Creamy Cilantro-Jalapeo Sauce.

Ingredients you will need

Cilantro

Salsa

Sauce

Equipment

Frying Pan

Spatula

Ingredients

Servings:

425grams

black beans, rinsed and drained 473milliliters

chopped cooked chicken breast 312grams

yellow corn with red and green bell peppers, drained 88-inchs

(8-inch) soft taco-size whole wheat flour tortillas, warmed 8servings

Creamy Cilantro-Jalapeño Sauce 113grams

cup shredded 2% reduced-fat Cheddar cheese 8servings

Salsa

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks 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 Stoltz Organic Pinot Noir. Reviewers quite like it with a 5 out of 5 star rating and a price of about 26 dollars per bottle.