Chicken and Bean Burritos

Yum! This was good.  Lots of flavor.

Will have again.  We had with Refried Pinto Beans with Chipotle.

Chicken and Bean Burritos 

Try also using this filling for tacos, quesadillas, or nachos. Adults can spike it with jalapeños.

Yield: Serves 4 (serving size: 1 burrito half, 2 tablespoons pico de gallo, and 1 tablespoon sour cream)

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

Preparation 
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.

Nutritional Information
Calories: 287; Fat: 8.8g; Saturated fat: 2.6g; Monounsaturated fat: 3.8g; Polyunsaturated fat: 1.6g; Protein: 24.7g; Carbohydrate: 25.4g; Fiber: 2.9g; Cholesterol: 57mg; Iron: 2.4mg; Sodium: 499mg; Calcium: 101mg

Cooking Light JUNE 2012