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Chicken And Bean Burritos

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  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)

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: 
Main Dish

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 677 Calories from Fat 265

% Daily Value*

Total Fat 30 g45.9%

Saturated Fat 8.1 g40.3%

Trans Fat 0.1 g

Cholesterol 95.6 mg31.9%

Sodium 1564.2 mg65.2%

Total Carbohydrates 77 g25.8%

Dietary Fiber 11 g44.2%

Sugars 18.5 g

Protein 30 g59%

Vitamin A 64.6% Vitamin C 38.3%

Calcium 20.3% Iron 20%

*Based on a 2000 Calorie diet

Chicken And Bean Burritos Recipe