Chicken and Black Bean Burritos
A kid friendly Tex-Mex lunch or dinner.
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
YIELD: feeds 8 kids
COURSE: Chicken & Other Birds
- 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.
- 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.
- Bake in 400°F (200°C) oven until golden and hot, and cheese is melted, about 15 minutes. Serve with sour cream and salsa