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These burritos are a wonderful, hearty dish flavored with onion, jalapeño, garlic, cumin, chopped scallions and fresh cilantro.
Burritos made with GOYA® Black Beans, on their own, are sure to be a simple favorite for anyone who needs a new black bean recipe in his or her regular lineup, but throw in chicken breast strips, and you’ve got yourself a Tex-Mex delight that’s also high in protein.
If you’d like to enjoy this recipe with a twist, skip the tortilla and build a burrito bowl instead!
Ingredients
1
large yellow onion, finely chopped (about 2 cups)
1
GOYA® Jalapeño Pepper, finely chopped (optional)
1 tbsp.
GOYA® Minced Garlic, or 5 cloves garlic, finely chopped
1 tsp.
cumin
2 pkgs. (9 oz. each)
PERDUE® SHORT CUTS® Carved Breast Strips, Original, roughly chopped
2 cans (15.5 oz. each)
GOYA® Black Beans OR GOYA® Low Sodium Black Beans, drained and rinsed
3 cups
CANILLA® Extra Long Grain Rice, cooked according to package directions
2½ cups
shredded sharp cheddar cheese
3
scallions, finely chopped
3 tbsp.
chopped fresh cilantro
10
GOYA® Flour Tortillas – Burritos, warmed
For Garnish:
GOYA® Salsa Pico de Gallo-Mild
Sour Cream
Directions
Step 1
Heat oil in medium saucepan over medium-high heat. Add onions; cook until soft and translucent, about 7 minutes. Stir in jalapeño pepper, garlic and cumin; cook until fragrant, about 30 seconds more. Add the chicken and drained beans to saucepan and cook, stirring constantly, about 5 minutes.
Step 2
To assemble burritos, mound rice, chicken and bean mixture, cheese, chopped scallions and cilantro on one side of tortilla. Roll up tortilla into burrito shape. Place burrito, seam-side down on serving plate or platter. Repeat with remaining ingredients.
Step 3
Serve burritos with salsa, sour cream and guacamole, if desired.
For a fun twist, skip the tortilla, and just make your burrito in a bowl!
New from Goya
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