In the fresh meat case
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Prep Time: 0 min
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Cook Time: 30 min
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Serves 10
- 408
Calories
- 28G
Protein
- 790MG
Sodium
- 6.5G
Sat.fat
- 2G
Sugar
In the fresh meat case
Ingredients
1 tbsp. Extra Virgin Olive Oil
1 large yellow onion, finely chopped (about 2 cups)
1 Jalapeño Pepper, finely chopped (optional)
1 tbsp. Minced Garlic OR 5 cloves fresh garlic, finely chopped
1 tsp. cumin
2 cans Low Sodium Black Beans, drained and rinsed OR Black Beans
3 cups cooked Canilla Extra Long Grain Rice
2 1/2 cups shredded sharp cheddar cheese
3 scallions, finely chopped
3 tbsp. fresh cilantro, chopped
10 10-inch Flour Tortillas, warmed
Garnish:
Pico de Gallo Salsa
sour cream
guacamole
Heat oil in medium saucepan over medium-high heat. Add onions, cook until soft and translucent, about 7 minutes. Stir in jalapeño pepper, garlic and cumin; cook until fragrant, about 30 seconds more. Add the chicken and drained beans to saucepan and cook, stirring constantly, about 5 minutes.
TIP For a fun twist, skip the tortilla and just make your burrito in a bowl!
To assemble burritos, mound rice, chicken and bean mixture, cheese, chopped scallions and cilantro on one side of tortilla. Roll up tortilla into burrito shape. Place burrito, seam-side down on serving plate or platter. Repeat with remaining ingredients.
Serve burritos with salsa, sour cream and guacamole, if desired.
Chicken and Black Bean Burritos
20 
this is the meal
Hollis Borden