BBQ Chicken Empanadas
35 MIN
Chicken and Black Bean Burritos
In The Refrigerated Meat Case
PREP TIME: 0min COOK TIME: 30min
Serves 10
In The Refrigerated Meat Case
Find Your Store
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 tbsp.GOYA® Extra Virgin Olive Oil
1 large yellow onion, finely chopped (about 2 cups)
1 GOYA® Jalapeño Pepper, finely chopped (optional)
1 tbsp.GOYA® Minced Garlic or 5 cloves fresh garlic, finely chopped
1 tsp.cumin
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 tbsp.fresh 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 jalapeño 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.
Hi! Is there anything we can help you find?
Need help finding something?
Our hours of operation are from 9.00 AM to 6:30 pm EST, Monday - Friday.
Please contact us or text us at 1.800.4Perdue (1.800.473.7383).
Sign up for recipes and more!
