Chicken and Black Bean Burritos

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 544.7
  • Total Fat: 21.5 g
  • Cholesterol: 83.3 mg
  • Sodium: 1,073.3 mg
  • Total Carbs: 48.1 g
  • Dietary Fiber: 11.7 g
  • Protein: 40.4 g

View full nutritional breakdown of Chicken and Black Bean Burritos calories by ingredient
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Introduction

These are my absolute favorite way to make burritos. This recipe makes four, very filling burritos.

I know they're high in sodium - it's because of the taco seasoning, for the most part. If you want to lower the sodium, use your own mixture of garlic powder, onion powder, and chili powder. It's pretty much the same thing!

This recipe is also very high in dietary fiber - 11g per serving! You can add more by using whole wheat tortillas instead of flour ones. You can lower the total carbs by not using tortillas at all, and just eating out of a bowl!
These are my absolute favorite way to make burritos. This recipe makes four, very filling burritos.

I know they're high in sodium - it's because of the taco seasoning, for the most part. If you want to lower the sodium, use your own mixture of garlic powder, onion powder, and chili powder. It's pretty much the same thing!

This recipe is also very high in dietary fiber - 11g per serving! You can add more by using whole wheat tortillas instead of flour ones. You can lower the total carbs by not using tortillas at all, and just eating out of a bowl!

Number of Servings: 4

Ingredients

    4 flour tortillas, burrito size
    1 tbsp extra virgin olive oil (or cooking spray)
    2 boneless, skinless chicken breasts, diced
    1 cup Black Beans (canned)
    4 tsp (half packet) Old El Paso taco seasoning + 1/4 cup water
    .5 cup cheddar cheese (shredded from brick - not pre-shredded)
    1 small avocado, peeled, pitted, and sliced thin
    8 tbsp (or to taste) Newman's Own Bandito Salsa - Mild or flavor of your choice

Directions

Makes 4 burritos.

1. Dice the chicken breasts into small, bite sized chunks. Shred the cheddar cheese and set aside.

2. Heat skillet and add olive oil or cooking spray. Add chicken and toss while cooking to prevent burning or scorching.

3. While chicken is cooking, slice avocado into thin strips (salt lightly if desired) and drain and rinse black beans.

4. Chicken should be done in 5-7 minutes depending on how small you cut the pieces. Once it's finished, add taco seasoning and water and stir to dissolve and coat chicken. Lower heat to med-low and add black beans, stir occasionally.

5. Warm tortillas in microwave between paper towels for 20-30 seconds.

6. Once the majority of the water has evaporated and you're left with a thick sauce in the pan, turn off the heat and set the mixture aside.

7. Make a line across the burrito wrap with 1/4 of the chicken and bean mixture, about 1/3 from the bottom. Add salsa, 1/4 avocado, and sprinkle with 1/4 of the cheese. Wrap up burrito-style (fold ends in first, then roll from bottom up).

8. Enjoy!



Number of Servings: 4

Recipe submitted by SparkPeople user LADYDELALUNA.

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