My favorite Chicken and Black Bean Burritos Recipe
I just posted this on SparkRecipes.com so definitely go take a look and let me know what you think! (You can rate the recipe there, too!)
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Ingredients
4 flour tortillas, burrito size
1 tbsp extra virgin olive oil (or cooking spray)
2 boneless, skinless chicken breasts, diced
1 cup Black Beans (canned)
4 tsp (half packet) Old El Paso taco seasoning + 1/4 cup water
.5 cup cheddar cheese (shredded from brick – not pre-shredded)
1 small avocado, peeled, pitted, and sliced thin
8 tbsp (or to taste) Newman’s Own Bandito Salsa – Mild or flavor of your choice
Directions
1. Dice the chicken breasts into small, bite sized chunks. Shred the cheddar cheese and set aside.
2. Heat skillet and add olive oil or cooking spray. Add chicken and toss while cooking to prevent burning or scorching.
3. While chicken is cooking, slice avocado into thin strips (salt lightly if desired) and drain and rinse black beans.
4. Chicken should be done in 5-7 minutes depending on how small you cut the pieces. Once it’s finished, add taco seasoning and water and stir to dissolve and coat chicken. Lower heat to med-low and add black beans, stir occasionally.
5. Warm tortillas in microwave between paper towels for 20-30 seconds.
6. Once the majority of the water has evaporated and you’re left with a thick sauce in the pan, turn off the heat and set the mixture aside.
7. Make a line across the burrito wrap with 1/4 of the chicken and bean mixture, about 1/3 from the bottom. Add salsa, 1/4 avocado, and sprinkle with 1/4 of the cheese. Wrap up burrito-style (fold ends in first, then roll from bottom up).
8. Enjoy!
Number of Servings: 4
I know they’re high in sodium – it’s because of the taco seasoning, for the most part. If you want to lower the sodium, use your own mixture of garlic powder, onion powder, and chili powder. It’s pretty much the same thing!
This recipe is also very high in dietary fiber – 11g per serving! You can add more by using whole wheat tortillas instead of flour ones. You can lower the total carbs by not using tortillas at all, and just eating out of a bowl!
You can see this recipe and thousands more at SparkRecipes.Com!
(Please don’t repost this recipe without giving me credit… it’s mine, I created it. A link back to this post is the best way to do the right thing!)
![Reblog this post [with Zemanta]](http://img.zemanta.com/reblog_c.png?x-id=fdefc168-20ac-45bb-a0c6-e0df4abf776e "My favorite Chicken and Black Bean Burritos Recipe")
Your recipe looks good, but even better with your own seasoning instead of Old El Paso. Because of the sodium as you mentioned, but the seasoning mixes from the stores often contain maltodextrin and other things I don’t think should be a part of a healthy diet.
I like that you include the nutrition facts with your recipe.
Do you own sparkrecipes since you are linking to it twice in your article?
@Tacorecipes: Thanks for taking the time to comment!
I WISH I owned it! No, it’s just a great site that’s attached to another great site, SparkPeople, that I use to calculate nutritional info, track calorie consumption, exercise, and all that while I’m on this diabetic weight loss journey.
I added this recipe to SparkRecipes, because they allow people to do such things in order to share them with the world. That being said, because I created the recipe, that’s why I ask for the links back if someone chooses to use it.
I link to things a lot around here – especially if it’s something I love or otherwise really find useful. SparkPeople and SparkRecipes are just those kinds of things that I happen to find really useful so much that I love them!