Chicken and Black Bean Stuffed Burritos


I really loved this recipe from Cooking Light's December 2010 issue. I would put this up against some of the better Mexican restaurants I have eaten at in my time. The chicken along with the spice combo really makes the chicken delicious! This is a great weeknight meal or for me was a weekend meal when I was short on time! I served this along with the recommended salad and dressing minus the radish.


1/4 cup water
2 tablespoons fresh lime juice
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
2 cups shredded rotisserie chicken breast
1/4 cup thinly sliced green onions
3/4 cup canned black beans, rinsed and drained
1/2 cup refrigerated fresh salsa
4 (8-inch) flour tortillas (I used whole wheat)
1/2 cup shredded Monterey Jack cheese
Cooking spray


1. Bring first 6 ingredients to a boil in a small saucepan. Stir in shredded chicken and green onions.

2. Combine beans and salsa. Spoon 1/4 cup bean mixture and 1/2 cup chicken mixture down center of each tortilla; sprinkle with 2 tablespoons cheese. Roll up.

3. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add 2 burritos. Place a cast-iron or other heavy skillet on top of burritos, and cook for 3 minutes on each side. Remove from pan, and repeat procedure with the remaining 2 burritos.


Use romanine lettuce with a few slices of avacado along with this easy dressing:

2 tablespoons orange juice
2 tablespoons olive oil
1/8 teaspoon ground red pepper


MegSmith said...

I have this recipe dog-eared in my Cooking Light magazine! I can't wait to make it, I think I am going to sub avocado for the chicken. Yours looks wonderful!

December 12, 2010 at 3:14 PM
Amy said...

Sounds great! Thanks! Let me know how yours turns out!

December 13, 2010 at 1:12 PM

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