Chicken and Black Bean Burritos

Name: Chicken and Black Bean Burritos
Prep time: 15M
Total time: 30M
Yield: 10 Servings
Cuisine: Mexican
Ingredients: 1 tbsp. GOYA® Extra Virgin Olive Oil; 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. 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; GOYA® Salsa Pico de Gallo-Mild; Sour Cream

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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® <a href="http://www.goya.com/english/product_subcategory/beans/Canned-Beans#2">Black Beans</a>, 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!

Total Time

30m

Prep Time:15m

Yields:10 Servings

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Ingredients

1 tbsp.

GOYA® Extra Virgin Olive Oil

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large yellow onion, finely chopped (about 2 cups)

GOYA® Green Pickled Jalapeño Peppers, finely chopped (optional)

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1 tbsp.

GOYA® Minced Garlic, or 5 cloves garlic, finely chopped

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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 <a href="/en/products/low-sodium-black-beans/" title="Low Sodium Black Beans">GOYA® Low Sodium Black Beans</a>, drained and rinsed

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3 cups

GOYA® Canilla® Extra Long Grain Rice, cooked according to package directions

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2½ cups

shredded sharp cheddar cheese

scallions, finely chopped

3 tbsp.

chopped fresh cilantro

GOYA® Flour Tortillas – Burritos, warmed

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For Garnish:

GOYA® Salsa Pico de Gallo – Mild

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Sour Cream

Directions

Kitchen View

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!

For a fun twist, skip the tortilla, and just make your burrito in a bowl!

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