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Chicken and Black Bean Stuffed Burritos


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These bad boys were so easy and fun to make, so yummy looking and absolutely, without a doubt incredibly delicious.  Joe raved and the kids devoured them.  I got a good 4 cups or so of shredded meat from my rotisserie chicken so I just bagged up half and stuck it in the freezer... even easier to make the second time around!  Serve with some mexican rice and a fresh green salad for a hearty meal.

Chicken and Black Bean-Stuffed Burritos

1/4 cup water
2 tablespoons lime juice
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
2-3 cups shredded rotisserie chicken
1/4 cup thinly sliced green onions
3/4 cup rinsed and drained black beans
1/2 cup refrigerated salsa
4 (8-inch) flour tortillas
1/2 cup shredded mexican cheese blend

Bring first 6 ingredients to a boil in a small saucepan.  Stir in shredded chicken and green onions.

Combine beans and salsa.  Spoon 1/4 cup mixture and 1/2 cup chicken down center of each tortilla.  Sprinkle with 2 tablespoons of cheese (I put a little more in mine.)  Roll up.

Heat a large skillet over medium-high heat.  Coat pan with cooking spray.  Add 2 burritos.  Place a cast iron or other heavy skillet on top of burritos, and cook for 3 minutes on each side.  Remove from pan and repeat procedure with remaining burritos.  Serve with sour cream and guacamole if desired.

*Courtesy of Cooking Light*
Calories: 353  Fat: 9.8 (sat 4.1)  Protein: 30.9g  Carb: 33.1g  Fiber: 2.4g


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