Mexican recipes
Chicken and black bean burritos
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25 min
Serves 4
Mexican
Ingredients
- 6 large (8-inch) tortillas 6 large (8-inch) tortillas
- 1 tbsp vegetable oil 15 ml vegetable oil
- 1 small onion, chopped 1 small onion, chopped
- 1 garlic clove, minced 1 garlic clove, minced
- 2 cooked chicken breasts, diced 2 cooked chicken breasts, diced
- 7 oz cooked black beans (you can use canned beans) 200 g cooked black beans (you can use canned beans)
- 1 cup cooked long-grain white rice 240 ml cooked long-grain white rice
- 1 cup diced tomatoes 240 ml diced tomatoes
- 4 cup shredded Jack or Cheddar cheese 960 ml shredded Jack or Cheddar cheese
- Chopped coriander for garnish Chopped coriander for garnish
- Sour cream to serve with Sour cream to serve with
Method
Preheat oven at 400 F.
Wrap flour tortillas in aluminum foil and heat in the oven for 5 minutes.
In the meantime heat the vegetable oil in a skillet or frying pan over medium heat. Add the onion and garlic and cook, stirring until the onion is soft. Add the cooked chicken, the beans, rice and tomatoes and stir well. Cook for 5 to 6 minutes, stirring occationally.
Unwrap a tortilla and spoon about 3/4 of a cup of the chicken and bean filling along its center, leaving about an inch at each end. Sprinkle 1/2 cup of the shredded cheese on top, fold in the 1-inch ends, then roll the tortilla around the filling. Place in a large shallow baking dish and repeat the process with the remaining tortillas.
Sprinkle the remaining cheese on top of the burritos, cover with aluminum foil and heat in the oven for about 10 minutes.
Garnish with the coriander and serve with sour cream.
Note: For extra flavor, cook rice with chicken broth instead of water; use canned tomatoes and chiles for a spicier taste. For a recipe somewhat lower in fat, use reduced-fat cheese.
Makes 6 burritos
Wrap flour tortillas in aluminum foil and heat in the oven for 5 minutes.
In the meantime heat the vegetable oil in a skillet or frying pan over medium heat. Add the onion and garlic and cook, stirring until the onion is soft. Add the cooked chicken, the beans, rice and tomatoes and stir well. Cook for 5 to 6 minutes, stirring occationally.
Unwrap a tortilla and spoon about 3/4 of a cup of the chicken and bean filling along its center, leaving about an inch at each end. Sprinkle 1/2 cup of the shredded cheese on top, fold in the 1-inch ends, then roll the tortilla around the filling. Place in a large shallow baking dish and repeat the process with the remaining tortillas.
Sprinkle the remaining cheese on top of the burritos, cover with aluminum foil and heat in the oven for about 10 minutes.
Garnish with the coriander and serve with sour cream.
Note: For extra flavor, cook rice with chicken broth instead of water; use canned tomatoes and chiles for a spicier taste. For a recipe somewhat lower in fat, use reduced-fat cheese.
Makes 6 burritos
Cook's notes
To add extra flavor to the burritos, cook the chicken and rice with herbs and spices such as garlic, cumin, oregano and chilles.
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