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Chicken And Bean Burritos

Web20.Chickens's picture
Ingredients
  Vegetable oil 2 Tablespoon
  Ground chicken 3⁄4 Pound
  Chili powder 1 1⁄2 Tablespoon
  Canned mexican stewed tomatoes 29 Ounce (2 cans, 14 1/2 ounce each)
  Canned kidney beans 15 Ounce, drained (1 can)
  8 inch flour tortillas 8
  Sour cream 3⁄4 Cup (12 tbs)
  Shredded romaine lettuce 2 Cup (32 tbs)
Directions

1. In a large frying pan, heat oil over medium-high heat. Add chicken and cook, stirring, until white, about 8 minutes.
2. Add chili powder and cook, stirring, 1 minute. Measure out and reserve 3/4 cup stewed tomatoes. Add remaining stewed tomatoes and beans to chicken. Simmer, uncovered, until thickened but not dry, about 10 minutes.
3. Wrap tortillas in microwave-safe plastic wrap and heat about 30 seconds in a microwave oven (or about 5 minutes wrapped in foil in a 350°F conventional oven).
4. To serve, spoon filling into centers of tortillas. Roll up, folding ends in to keep filling inside tortillas. Eat out of hand or with a knife and fork, accompanied by sour cream, lettuce, and reserved stewed tomatoes as a garnish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Chicken
Servings: 
4

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