Wednesday, April 27, 2011

Chicken and Black Bean Burritos

When my supply of produce starts to get low (read: I need to go to the store), I turn to recipes like these.  Well, ideas like these; this wasn't a recipe until last night.  It was bean/chicken/salsa-making day, which made these burritos an obvious choice.  When you already have these three items made, this recipe is a breeze; not to mention flavorful and pretty darn healthy compared to most other burritos! Now that I have a recipe written out, I will be making these more often.

 Chicken and Black Bean Burritos
2 cups shredded chicken
1 cup cooked black beans
3/4 cup cooked brown rice
4 oz chopped green chiles
1/3 cup salsa, plus 1/2 cup
1 cup shredded white Mexican cheese, divided
1/4 tsp garlic powder
1/4 tsp cumin
1/4 tsp chile powder
salt and pepper to taste
8 whole wheat tortillas, heated through until pliable

Preheat oven to 350*F.
Combine chicken, black beans, rice, chiles, 1/3 cup salsa, 1/2 cup cheese, garlic, cumin, and chile powder.  Taste, and season with salt and pepper accordingly.  Scoop 1/3-1/2 cup filling into each tortilla.  Fold in top and bottom, then fold in sides, overlapping, and forming a rectangle.  Place, seamside down, in a 9x13 pan.  Spread 1/2 cup salsa over the top of the folded burritos.  Sprinkle with remaining cheese.  

Bake, uncovered,  for 25 minutes.

Yield: 8 burritos, 4-6 servings.

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