Chicken and Black Bean Burritos

By joeyanne

Ingredients

• 6 8-9 inch tortillas
• 1 tablespoon olive oil
• 1 medium onion; chopped
• 1 clove garlic; minced
• 1 teaspoon jalapeno peppers; minced
• 6 ounces chicken breast; cooked and finely chopped
• 1 15.5 oz can black beans; rinsed and drained
• 1 cup cooked quinoa or brown rice
• 1 14.5 oz can diced tomatoes
• 3 leaves kale; finely chopped
• 2 tablespoons fresh cilantro; chopped
• 1 1/2 cups monterey jack cheese; shredded
• 2 avocados
• Original recipe makes 6 Servings

Preparation

Step 1

1. Heat oil in large skillet over medium heat. Add onion, garlic, and jalapeno and cook until softened, stirring frequently.

2. Stir in chicken, beans, quinoa (or rice), tomatoes, kale and cilantro.

3. Spoon about 3/4 cup of filling in the center of each tortilla. Sprinkle with 1/4 cup shredded cheese. Top with avocado slices. Roll tortilla around filling and serve.