Mini Southwestern Burritos

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Nutritional Info
  • Servings Per Recipe: 22
  • Amount Per Serving
  • Calories: 149.2
  • Total Fat: 3.4 g
  • Cholesterol: 11.1 mg
  • Sodium: 210.2 mg
  • Total Carbs: 21.6 g
  • Dietary Fiber: 2.4 g
  • Protein: 8.1 g

View full nutritional breakdown of Mini Southwestern Burritos calories by ingredient
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Number of Servings: 22


    * .75 pound boneless, skinless chicken breast
    * 6 tbsp green onion, chopped
    * 6 tbsp red bell pepper, chopped
    * 1 cup frozen corn
    * 1 15-oz can black beans, drained and rinsed
    * 6 tbsp jalapeno pepper, chopped
    * 6 tbsp cilantro, chopped
    * 1.5 tsp ground cumin
    * 1.5 tsp chili powder
    * .5 tsp kosher salt
    * 1 tsp cayenne pepper
    * .5 cup Monterrey Jack and Colby cheese, shredded
    * 22 6-inch flour tortillas


* Heat oven to 450F

* Spray a medium skillet with non stick spray. Over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.

* Heat 1/2 tablespoon olive oil in a medium skillet over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.

* Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, jalapeno peppers, cilantro, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterrey Jack cheese so that it melts.

* Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.

* Spoon approximately 2 scant tablespoons of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture.

* Place mini burritos evenly on a cookie sheet. Bake at 450F for 10 to 15 minutes.

Number of Servings: 22

Recipe submitted by SparkPeople user ORANGECOWCAT.

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