Chicken and Black Bean Burritos
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Chicken and Black Bean Burritos

Chicken and Black Bean Burritos

Serves 10 | Prep/Cook Time: 30 Min
  • Calories 408
  • Protein 28g
  • Sodium 790mg
  • Sat.Fat 6.5g
  • Sugar 2g
Nutritional Information
Serving Per Recipe: 10
Amount Per Serving
Calories 408
% Daily Value*
Total Fat 14.5g 22 %
Saturated Fat 6.5g 33 %
Cholesterol 61g 20 %
Sodium 790mg 32 %
Total Carbs 44.5g 15 %
Dietary Fiber 8g %
Sugars 2g
Protein 28g
Vitamin A 6%
Vitamin C 6%
Calcium 30%
Iron 9%
*Percent Daily Values are based
on a 2,000 calorie diet.

2 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® Jalapeno Pepper, finely chopped (optional)
1 tbsp GOYA® Minced Garlic or 5 cloves fresh garlic, finely chopped
1 tsp cumin
2 cans GOYA® Low Sodium Black Beans, drained and rinsed or GOYA® Black Beans
3 cups cooked Canilla Extra Long Grain Rice
2 1/2 cups shredded sharp cheddar cheese
3 scallions, finely chopped
3 tbsp fresh cilantro, chopped
10 10-inch GOYA® Flour Tortillas, warmed
GOYA® Pico de Gallo Salsa
sour cream
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: For a fun twist, skip the tortilla and just make your burrito in a bowl!

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.
3 Serve burritos with salsa, sour cream and guacamole, if desired.
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