BBQ Chicken Empanadas
35 MIN
Chicken and Black Bean Burritos
Ingredients2 pkg.PERDUE® SHORT CUTS® Carved Chicken Breast, Original Roasted (9 oz.) or PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled Fajita Style (9 oz.)
1 tbspGOYA® Extra Virgin Olive Oil
1 large yellow onion, finely chopped (about 2 cups)
1 GOYA® Jalapeno Pepper, finely chopped (optional)
1 tbspGOYA® Minced Garlic or 5 cloves fresh garlic, finely chopped
1 tspcumin
2 cansGOYA® Low Sodium Black Beans, drained and rinsed or GOYA® Black Beans
3 cupscooked Canilla Extra Long Grain Rice
2 1/2 cupsshredded sharp cheddar cheese
3 scallions, finely chopped
3 tbspfresh cilantro, chopped
10 10-inch GOYA® Flour Tortillas, warmed
Garnish:
GOYA® Pico de Gallo Salsa
sour cream
guacamole
Step 1
Heat oil in medium saucepan over medium-high heat. Add onions, cook until soft and translucent, about 7 minutes. Stir in jalapeno 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
TIP: For a fun twist, skip the tortilla and just make your burrito in a bowl!
Step 2
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.
Step 3
Serve burritos with salsa, sour cream and guacamole, if desired.
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