What's for Dinner? Chicken & Black Bean Burritos

I know it's been a while since I've done a new recipe.  

Today's recipe comes from the Schnucks Cooks booklet, Holiday 2011 (on page 17) with slight modifications. 

Chicken & Black Bean Burritos

Photo taken by Laura Henry

Ingredients

• 1 tsp Extra Virgin Olive Oil
• 3/4 medium Red Onion (whole)
• 3/4 Red Bell Pepper (large)
• 1 1/2 lb Chicken breast (boneless, skinless)
• 15 oz Black Beans, rinsed and drained
• 4 oz Diced Tomatoes & Green Chiles (Mild)
• 3 tbsp 100% Lime Juice
• 2 tsp Ground Cumin
• 1 cup Sharp Cheddar Cheese Finely Shredded
• 1/4 cup Cilantro
• 9 Flour Tortillas Medium

Directions

Photo taken by Laura Henry

Prep:
- Dice red onion & bell pepper.
- Cook chicken & shred.
- Rinse & drain black beans.

1. Preheat oven to 350 degrees F.

2. In nonstick 12 inch skillet, heat oil over medium-high heat. Add onion & bell pepper and cook 4-5 minutes or until vegetables are almost tender, stirring occasionally. Reduce heat to medium.

3. Stir in chicken, beans, undrained chiles, lime juice and cumin and cook 6-8 minutes or until heated through, stirring occasionally. Remove skillet from heat; fold in cheese and cilantro. Makes about 6 cups.

4. Spray large rimmed baking pan with nonstick cooking spray.

5. Spread about 1 cup chicken mixture down center of each tortilla; fold sides over filling. Place burritos, seam side down, in prepared pan. Spray burritos lightly with non stick cooking spray.

6. Bake 15-18 minutes or until tortilla is lightly toasted. Cut burritos in half; serve with pico de gallo, if desired.

Prep Time: 10 minutes     Cook Time: 30 minutes

Yield: 9 burritos               Serving: 1 burrito 

Photo taken by Laura Henry

Nutrition Facts

(based on recipe entered on Livestrong)

Calories 307, Calories from Fat 87.2

Total Fat 9.69g

          Saturated Fat 3.63g

Cholesterol 60.67mg

Sodium 708.38mg

Total Carbohydrate 30.72g

          Dietary Fiber 4.72g

          Sugars 2.33g

Protein 24.82g

Estimated Percent of Calories from:

Fat 15%, Carbs 40%, Protein 32%

This was an excellent recipe & next week I will post the pico de gallo recipe I used. 

Enjoy!