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Chicken & Black Bean Burritos - Recipe from Price Chopper

SERVINGS: 8 burritos

PREP TIME: 20M

COOK TIME: 30-40M

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DESCRIPTION

Found in our 2020 Spring Gatherings Magazine. This Tex-Mex burrito recipe comes together in a flash thanks to store-bought rotisserie chicken.

1 tsp olive oil
1 can (4 ounces) diced mild green chiles
1 medium red onion, chopped
1 red bell pepper, chopped
1 can (14 ounces) black beans, rinsed and drained
3½ cups shredded boneless, skinless rotisserie chicken meat (from about 1 chicken)
¼ cup fresh lime juice
1 tbsp ground cumin
¾ cup shredded Cheddar cheese
¼ cup chopped fresh cilantro leaves plus sprigs for garnish (optional)
Nonstick cooking spray
8 (8- to 10-inch) whole wheat flour tortillas
½ cup medium salsa

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DESCRIPTION

Found in our 2020 Spring Gatherings Magazine. This Tex-Mex burrito recipe comes together in a flash thanks to store-bought rotisserie chicken.

DIRECTIONS

Preheat oven to 350°.
In large saucepan, heat oil over medium-high heat.
Add chiles, onion, and bell pepper, and cook 5 to 7 minutes or until vegetables are almost tender. Stirring occasionally.
Reduce heat to medium. Stir in beans, chicken, lime juice, and cumin, and cook 8 to 10 minutes or until heated through, stirring occasionally.
Remove saucepan from heat. Fold in cheese and cilantro.
Spray rimmed baking pan with nonstick cooking spray.
Evenly spoon about 1¼ cups chicken mixture down center of each tortilla. Fold sides over filling. Place burritos seam side down in prepared pan.
Bake 15 to 20 minutes or until tops of burritos are lightly browned.
To serve, top each burrito with 1 tablespoon salsa and garnish with cilantro sprigs, if desired.