Chicken and Black Bean Burritos

Serves 10 | Prep/Cook Time: 30 Min

Vitamin A 6%
Total Carbs 44.5g		15 %
	Dietary Fiber 8g	%
	Sugars 2g
Protein 28g
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
	Garnish:
	GOYA® Pico de Gallo Salsa
	sour cream
	guacamole

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.