Chef Vikki's Guacamole, Black Bean, and Chicken Burrito Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
1 15 oz. can no salt added black beans, rinsed and drained1 16 oz. containers plus 6 tablespoons of Wholly Guacamole (Classic), divided1 garlic clove½ teaspoon, plus ¼ teaspoon kosher salt½ teaspoon freshly ground pepper1 tablespoon cumin1½ lbs. ground chicken, white meat1 tablespoon oregano 2 10 oz. containers Wholly Mild Salsa2 cups spinach, roughly chopped1 10 oz. bag frozen brown rice (Rice Expressions)1 bunch cilantro, roughly choppedolive oil spray2 gluten free spinach tortillas (Rudi’s)1 cup low fat shredded mozzarellazest of 1 lime
Preheat the oven to 350°F.
In a food processor, add the rinsed and drained black beans, one 8 oz. container of Wholly Guacamole, one garlic clove, cumin, salt, and pepper. Blend until the mixture becomes smooth, set aside.
In a large Dutch oven or pot on medium heat, add the ground chicken and oregano. Using a wooden spoon to break up the ground chicken, cook the meat until it is no longer pink and begins to brown, about 5 minutes. Add both containers of Wholly Salsa and roughly chopped spinach to the pot, and mix well. Turn the heat down to low, add a ¼ teaspoon of kosher salt, and some freshly ground pepper. Continue to simmer the mixture to allow the flavors meld to meld, about 10 minutes.
Microwave 1 bag of frozen brown rice according the instructions on the box.
Chop the fresh cilantro and reserve.
To assemble the dish, spray a 9 x 13 baking dish with olive oil spray. Lay the tortillas down overlapping one another on the bottom of the dish. Pour the black bean mixture on top, and spread it evenly over the tortillas with a spatula. Layer the brown rice on top of the beans. Next, layer the meat mixture over the rice. Sprinkle a small handful of cilantro over the top and reserve the rest for garnish. Finish off the dish by evenly covering everything with the shredded mozzarella. Bake for 25 minutes until the top is browned and bubbling.
To serve, scoop your delicious burrito bake into a shallow bowl. Finish it off with a dollop of Wholly Guacamole, a sprinkle of lime zest, and some freshly chopped cilantro.
Serving Size: makes 9 servings
Number of Servings: 9
Recipe submitted by SparkPeople user NEOSERENA.
In a food processor, add the rinsed and drained black beans, one 8 oz. container of Wholly Guacamole, one garlic clove, cumin, salt, and pepper. Blend until the mixture becomes smooth, set aside.
In a large Dutch oven or pot on medium heat, add the ground chicken and oregano. Using a wooden spoon to break up the ground chicken, cook the meat until it is no longer pink and begins to brown, about 5 minutes. Add both containers of Wholly Salsa and roughly chopped spinach to the pot, and mix well. Turn the heat down to low, add a ¼ teaspoon of kosher salt, and some freshly ground pepper. Continue to simmer the mixture to allow the flavors meld to meld, about 10 minutes.
Microwave 1 bag of frozen brown rice according the instructions on the box.
Chop the fresh cilantro and reserve.
To assemble the dish, spray a 9 x 13 baking dish with olive oil spray. Lay the tortillas down overlapping one another on the bottom of the dish. Pour the black bean mixture on top, and spread it evenly over the tortillas with a spatula. Layer the brown rice on top of the beans. Next, layer the meat mixture over the rice. Sprinkle a small handful of cilantro over the top and reserve the rest for garnish. Finish off the dish by evenly covering everything with the shredded mozzarella. Bake for 25 minutes until the top is browned and bubbling.
To serve, scoop your delicious burrito bake into a shallow bowl. Finish it off with a dollop of Wholly Guacamole, a sprinkle of lime zest, and some freshly chopped cilantro.
Serving Size: makes 9 servings
Number of Servings: 9
Recipe submitted by SparkPeople user NEOSERENA.
Nutritional Info Amount Per Serving
- Calories: 389.2
- Total Fat: 17.6 g
- Cholesterol: 42.2 mg
- Sodium: 1,230.2 mg
- Total Carbs: 36.4 g
- Dietary Fiber: 14.4 g
- Protein: 25.1 g
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