Thursday, September 15, 2011

Pan-grilled Chicken and Black Bean Burritos

Our kids always have trouble keeping their burritos together. Not anymore, thanks to this terrific idea from a Cooking Light recipe! I've combined a few different recipes to come up with the kid-friendly version below. We all enjoyed it. (And, assuming you have some cooked chicken leftover, it's very quick and easy!)

  • 1/3 c. water
  • 3/4 t. cumin
  • 1/4 t. dried oregano
  • pinch salt
  • pinch red pepper
  • pinch black pepper
  • pinch garlic powder
  • pinch onion powder
  • 2-3 cups cooked chopped or shredded chicken
  • 1 can black beans, rinsed and drained
  • 6 tortillas (we used 8-inch whole wheat ones)
  • shredded cheese (I used a Mexican blend--not the kind with added seasonings)
  • cooking spray
  • chosen toppings (salsa, sour cream, etc.)
  1. Combine water and all spices in small saucepan. Bring to a boil. Stir in chicken and set aside.
  2. Spoon 1/4 cup beans and 1/4 cup chicken down center of each tortilla. Sprinkle with 2 tablespoons cheese. Roll up--make sure to fold down the top and bottom ends before rolling up the sides--the entire filling needs to be covered. Make sense?
  3. Heat a large skillet over medium to medium-high heat. Coat pan with cooking spray. Add 2 burritos--seam side down. Place another heavy skillet on top. Cook for 2-3 minutes on each side. Remove from pan and repeat procedure with remaining burritos.
~Makes 6

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