Chicken and Black Bean Burritos
Chicken and Black Bean Burritos requires around 45 minutes from start to finish. One serving contains 295 calories, 14g of protein, and 6g of fat. This recipe serves 6. For $1.08 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe is liked by 1 foodies and cooks. A mixture of jalapeno, chicken breast halves, chicken broth, and a handful of other ingredients are all it takes to make this recipe so yummy. Not a lot of people really liked this main course. This recipe is typical of Mexican cuisine. It is a good option if you're following a dairy free diet. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 69%, which is solid. Chicken and Black Bean Burritos, Chicken and Black Bean Burritos, and Chicken and Black Bean Freezer Burritos are very similar to this recipe.
Prep Time:
11 mins
Cook Time:
34 mins
Total Time:
45 mins
Servings:
6
Ingredients
Original recipe (6 servings) → 6 servings
- •6 burrito size tortillas
- •4 ounces chicken breast halves
- •0.3 cup chicken broth
- •1.5 cups black beans
- •1 tablespoon corn starch
- •1 teaspoon extra virgin olive oil
- •0.3 cup cilantro
- •6 cloves garlic
- •0.3 teaspoon ground pepper
- •1 jalapeno
- •2 juice of lime
- •1 juice of orange
- •0.5 teaspoon kosher salt
- •1 inch onion
- •3 chilies
Directions
Preheat oven to 350FIn a Dutch oven or oven-safe skillet, heat oil over medium-high heat.
Add chicken and cook 3-4 minutes a side, until chicken is nearly done.
Remove the chicken and set aside.To the same Dutch oven or skillet, add onion, garlic, chilies, jalapeno, cilantro, salt and pepper.
Saute until onion is tender.
Add lime and orange juice and broth.
Place the chicken on top of the mixture, cover and cook until chicken is tender, about 30 minutes.Once the chicken is tender, remove the Dutch oven from the oven and shred the chicken using two forks.
Put the Dutch oven over medium-high heat and mix a slurry of corn starch and water. When the chicken mixture boils, add the slurry and stir continuously until thickened.
Remove from heat.On each tortilla, place 1/6 the chicken mixture and 1/6 the black beans. Top with sour cream, cheese and your favorite pico or salsa.
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