We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Chicken and Black Bean Burritos

Enjoy these burritos for dinner that are made with chicken and black beans - perfect for Mexican cuisine.

(0)
(0)
Save and Share
  • prep time 30 min
  • total time 30 min
  • ingredients 12
  • servings 6
 

Ingredients

1
tablespoon oil
3
boneless, skinless chicken breast halves, cut into thin strips
1
(15-oz.) can black beans, drained, rinsed
3
tablespoons water
1/2
teaspoon cumin
1
garlic clove, minced
2
to 3 drops hot pepper sauce
6
(8- to 10-inch) flour tortillas
6
leaves lettuce
1
small tomato, seeded, chopped
1/4
cup sliced green onions
2
tablespoons chopped fresh cilantro

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Heat oil in large skillet over medium-high heat until hot. Add chicken; cook and stir 5 minutes or until chicken is no longer pink. Remove from skillet; cover to keep warm.
  • 2 In same skillet, combine beans, water, cumin, garlic and hot pepper sauce; mix well. Cook over medium-high heat until thoroughly heated, stirring occasionally and mashing beans slightly.
  • 3 Meanwhile, wrap tortillas in foil. Bake at 350°F. for 10 minutes or until warm.
  • 4 Place 1 lettuce leaf on each warm tortilla; spoon about 2 tablespoons bean mixture down center of each. Top each with 1/3 cup cooked chicken; sprinkle with tomato, onions and cilantro. Fold sides of each tortilla over filling, overlapping to form triangle.
  • 1 Heat oven to 350°F. Heat oil in large skillet over medium-high heat until hot. Add chicken; cook and stir 5 minutes or until chicken is no longer pink. Remove from skillet; cover to keep warm.
  • 2 In same skillet, combine beans, water, cumin, garlic and hot pepper sauce; mix well. Cook over medium-high heat until thoroughly heated, stirring occasionally and mashing beans slightly.
  • 3 Meanwhile, wrap tortillas in foil. Bake at 350°F. for 10 minutes or until warm.
  • 4 Place 1 lettuce leaf on each warm tortilla; spoon about 2 tablespoons bean mixture down center of each. Top each with 1/3 cup cooked chicken; sprinkle with tomato, onions and cilantro. Fold sides of each tortilla over filling, overlapping to form triangle.

EXPERT TIPS

toggle

Expert Tips

A burrito is a Mexican "sandwich" consisting of a mixture of meat and/or vegetables wrapped in a flour tortilla.

Flour tortillas perdominate in northern Mexico; corn tortillas are preferred in central and southern Mexico. While corn tortillas are nearly fat-free (about a gram of fat), traditional recipes for the flour variety usually include a little lard, although low-and nonfat flour tortillas are now available.

To make slicing the raw chicken easier, firm it in the freezer for half an hour or so before cutting.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Burrito
Calories
340
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
1g,
1%
),
Cholesterol
35mg
35%;
Sodium
310mg
310%;
Total Carbohydrate
43g
43%
(Dietary Fiber
6g
6%
  Sugars
1g
1%
),
Protein
23g
23%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
4%;
Calcium
10%;
Iron
20%;
Exchanges:
3 Starch; 3 Other Carbohydrate; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.