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Chicken and Black Bean Burritos

Whip up a fiesta for dinner in just 30 minutes! Jazzed-up chicken creates the tasty filling for an easy-to-wrap burrito.

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( 43 Ratings)

43 Ratings

5 Stars 44%

4 Stars 30%

3 Stars 19%

2 Stars

1 Stars

Member Reviews ( 7 )

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Prep Time 30 min
Total Time 30 min
Servings 8

Ingredients

1: box (7.6 oz) Old El Paso® Spanish rice

1: tablespoon vegetable oil

1: lb boneless skinless chicken breasts, cut into 1/2-inch pieces

1: package (1 oz) Old El Paso® taco seasoning mix

2/3: cup water

1: can (15 oz) Progresso® black beans, drained, rinsed

1: medium red bell pepper, chopped (1 cup)

1/3: cup sliced green onions (about 5 medium)

1/2: cup chopped fresh cilantro

1: package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch), heated as directed on package

1 1/2: cups shredded Cheddar cheese, taco-seasoned cheese blend or Mexican cheese blend (6 oz)

: Guacamole, Old El Paso® Thick 'n Chunky salsa and sour cream, if desired

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Directions

1 In 3-quart saucepan, make rice as directed on package, omitting butter.
2 In 10-inch skillet, heat oil over medium-high heat 1 to 2 minutes. Add chicken; cook 3 to 4 minutes, stirring occasionally, until no longer pink in center. Stir in taco seasoning mix and water. Cook 3 to 4 minutes, stirring occasionally, until most of liquid is absorbed.
3 Stir chicken mixture, beans, bell pepper, onions and cilantro into hot rice mixture. If necessary, cook until hot, stirring occasionally.
4 Spoon slightly less than 1 cup chicken mixture down center of each warm tortilla. Top with cheese. Fold bottom of each tortilla 1 inch over filling. Fold in sides, overlapping to enclose filling. Fold top over sides. Serve with guacamole, salsa and sour cream.

EXPERT TIPS

Expert Tips

Love olives? Toss some sliced ripe olives into the filling.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Burrito

Calories: 460
Calories from Fat: 140),

% Daily Value

Total Fat: 15g; 15%
(Saturated Fat 6g, 6% Trans Fat 1g 1% ),
Cholesterol: 55mg; 55%;
Sodium: 1270mg; 1270%;
Total Carbohydrate: 53g; 53%
(Dietary Fiber 5g 5% Sugars 3g 3% ),
Protein: 26g; 26%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 20%;
Calcium: 25%;
Iron: 20%;

Exchanges:

3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 7 Reviews View All

Posted 2/7/2012 10:10:00 PM REPORT ABUSE Wrestler_craver said:

Rating:

this was very easy and soo good me and my mom loved it!!! we made our own guacamole and had sour cream with it and we will be making this again very soon

This reply was: Helpful Inspiring

Posted 11/29/2011 10:18:04 PM REPORT ABUSE 101286 said:

Rating:

This taste so good. I don't really like chicken so I used streak and it was great.

This reply was: Helpful Inspiring

Posted 8/26/2011 10:52:09 AM REPORT ABUSE kellyk_5856 said:

Rating:

Made this recipe last weekend and it was a major hit! I always read the reviews before hand for substitution ideas. I followed the advice from others about the flavor combination not meshing well. (taco seasoning and spanish rice together) I skipped the taco seasoning and just used spanished rice. I have already had requests for it again next week. This recipe is highly recommended in my family!

This reply was: Helpful Inspiring