As we sat down to eat these last night, we were blown away. These burritos are not sloppy at all and have even more flavor than the fajitas or quesadillas we usually make at home. MMMMMM
Found this in the June 2012 Cooking Light and wish I had tried it sooner- a new favorite around here for sure!
- 3/4 pound chicken breast tenders, cut into 1-inch pieces
- 1/2 cup prechopped onion
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 teaspoons canola oil
- 1/2 cup lower-sodium canned black beans, rinsed and drained
- 1 garlic clove, minced
- 2 (10-inch) flour tortillas
- 1 ounce preshredded Monterey Jack cheese (about 1/4 cup)
- Cooking spray
- 1/2 cup pico de gallo
- 1/4 cup reduced-fat sour cream
NOTE: I had about 1 lb. of chicken and extra onion, so actually made about 4 medium sized burritos. Fill these however you see fit!
- Combine first 6 ingredients in a bowl (through black pepper); toss well.
- Heat a large skillet over medium-high heat. Add oil; swirl to coat.
- Add chicken mixture to pan; cook 8 minutes or until chicken is done, stirring occasionally.
- Add beans and garlic; cook 2 minutes or until heated, stirring frequently.
- Divide chicken mixture evenly among tortillas. Top each burrito with 2 tablespoons cheese. Roll up each burrito jelly-roll fashion.
- Heat a large skillet over medium-high heat. Coat both sides of burritos evenly with cooking spray. Place burritos in pan; cook 2 minutes on each side or until browned.
- Cut burritos in half. Top with pico de gallo and sour cream.