Chicken and Black Bean Burritos

Comments
Prep/Cook
PREP TIME: 0min COOK TIME: 30min
Serves
Serves 10

  • 408
    Calories
  • 28g
    Protein
  • 790mg
    Sodium
  • 6.5g
    Sat. Fat
  • 2g
    Sugar

Ingredients Ingredients

Ingredients

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

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.

Ta Da

Chicken and Black Bean Burritos

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Serves 10 https://www.perdue.com/recipeimages/chicken and black bean burrito_thumb.jpg https://www.perdue.com/recipeimages/chicken and black bean burrito_thumb.jpg

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