Chicken and Bean Burritos

By nanarose

Kate Parham, Cooking Light

JUNE 2012

Ingredients

• 3/4 pound chicken breast tenders, cut into 1-inch pieces
• 1/2 cup prechopped onion
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 teaspoons canola oil
• 1/2 cup lower-sodium canned black beans, rinsed and drained
• 1 garlic clove, minced
• 2 (10-inch) flour tortillas
• 1 ounce preshredded Monterey Jack cheese (about 1/4 cup)
• Cooking spray
• 1/2 cup pico de gallo
• 1/4 cup reduced-fat sour cream

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Combine first 6 ingredients in a bowl; toss well.

2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add chicken mixture; cook 8 minutes or until chicken is done, stirring occasionally. Add beans and garlic; cook 2 minutes or until heated, stirring frequently. Divide chicken mixture evenly among tortillas. Top each burrito with 2 tablespoons cheese. Roll up each burrito jelly-roll fashion.

3. Heat a large skillet over medium-high heat. Coat both sides of burritos evenly with cooking spray. Place burritos in pan; cook 2 minutes on each side or until browned. Cut burritos in half. Top with pico de gallo and sour cream.