Shredded Chicken and Pinto Bean Burrito
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
a3/4cup- Cheddar or Colby Cheese, Low Fat,shredded 1 tsp-Chili powder 1 tbsp- Canola Oil4- Chicken Breasts, no skin 2 tablespoons- Lime Juice2 cups- Cabbage, fresh, chopped2 cloves Garlic, minced1 medium- Onion6 Whole Wheat Tortilla2 cups- Pinto beans, drained and rinsed2 tbsp-Ground Cumin, 1- 10 oz Diced canned tomatoes with green chilies1 Can of your favoite salsa
Fully cook chicken in skillet. (I mariniated it in italian dressing for about 30 minutes) then shred it using 2 forks pulling the chicken apart. Set aside when done.
In large sauce pan, heat conala oil (about 2 minutes) in medium-high heat, add onions. Cook until somewhat soft (3-4) more minutes. Then add chili powder, and garlic, and canned tomatoes. Cook for another few minutes. Then add chicken, lime juice and pinto beans. Let simmer for 5-6 minutes.
Heat Tortillas- I do this on the stove using a skillet-
Fill tortilla with chicken mixture, shopped cabbage, tablespoon of cheese, and 2 tablespoons of salsa.
Number of Servings: 6
Recipe submitted by SparkPeople user JRM0241.
In large sauce pan, heat conala oil (about 2 minutes) in medium-high heat, add onions. Cook until somewhat soft (3-4) more minutes. Then add chili powder, and garlic, and canned tomatoes. Cook for another few minutes. Then add chicken, lime juice and pinto beans. Let simmer for 5-6 minutes.
Heat Tortillas- I do this on the stove using a skillet-
Fill tortilla with chicken mixture, shopped cabbage, tablespoon of cheese, and 2 tablespoons of salsa.
Number of Servings: 6
Recipe submitted by SparkPeople user JRM0241.
Nutritional Info Amount Per Serving
- Calories: 313.5
- Total Fat: 7.8 g
- Cholesterol: 30.4 mg
- Sodium: 965.0 mg
- Total Carbs: 40.7 g
- Dietary Fiber: 11.1 g
- Protein: 23.7 g
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