Рецепт Chicken and black bean burritos
This has easily come to be one of my favorite quick meals. Not only does it make enough for a family dinner (or for us enough for leftovers for a day or two) but it's quick and easy on a hot summer day.
- Chicken and black bean burritos (adapted from cooking light)
- 1 pound chicken breasts, cut into 1-inch pieces
- 1/2 cup chopped onion
- 1 /2 teaspoon 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 or soak dried beans as per package directions
- 1 garlic clove, minced
- 2 (10-inch) whole wheat tortillas
- Preshredded Monterey Jack cheese (or cheese of your choice, I like the new Kraft with a touch of Philly blends, they melt really well)
- Cooking spray (I keep canola oil in a spray bottle, no chemicals)
- 1/2 cup pico de gallo
- 1/4 cup reduced-fat sour cream
Combine chicken, onion, chili powder, cumin, salt and pepper in a bowl; toss well.
Heat a large skillet over medium-high heat.
Add oil & swirl to coat.
Add chicken mixture; cook 8 minutes or until chicken is done, stirring occasionally.
Add beans and garlic; cook 2 minutes or until heated, stirring frequently.
Place tortillas on a plate and cover with a damp paper towel, microwave 15-30 seconds to make malleable so they don't crack while you roll them up
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.
Top with pico de gallo and sour cream.