Chicken and Black Bean Burritos

A kid friendly Tex-Mex lunch or dinner.

Yield:
feeds 8 kids
Category:
Chicken & Other Birds
Cuisine:
Mexican

INGREDIENTS:

  • 1 tbsp (15 ml) vegetable oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1/4 tsp (1 ml) salt
  • 1/4 tsp (1 ml) pepper
  • 4 boneless skinless chicken breasts, cubed
  • 1 jalapeño pepper, seeded and minced
  • 1 sweet red pepper, chopped
  • 2 cans (19 oz/540 ml) black beans, drained and rinsed
  • 1 1/2 cups (375 ml) salsa
  • 8 large ( 6 inch) whole wheat tortillas
  • 2-1/2 cups (625 ml) shredded Cheddar cheese
  • 1/2 cup (125 mL) sour cream

DIRECTIONS:

  1. In skillet, heat oil over medium-high heat; fry onion, garlic, salt and pepper until softened, about 3 minutes. Add chicken, jalapeno, red pepper, beans and salsa; cook, stirring, until chicken is no longer pink inside, about 10 minutes. Let cool.
  2. Spoon about 3/4 cup (175 ml) of the filling down the centre of each tortilla; sprinkle each with 1/4 cup (50 ml) of the cheese. Fold in bottom edge, then sides; roll up. Place, seam side down, in greased 13- x 9-inch (3 L) glass/ ceramic baking dish. Sprinkle remaining cheese over top.
  3. Bake in 400°F (200°C) oven until golden and hot, and cheese is melted, about 15 minutes. Serve with sour cream and salsa

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