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Chicken, Brown Rice and Black Bean Burritos

Published by Today's Parent on 10/1/2005
A seriously delicious and speedy meal. Use whatever leftover chicken you have, and dinner's done in a flash.
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Ingredients

  • 1 tbsp (15 mL) vegetable oil
  • 1 medium onion, chopped
  • 2 cloves garlic, squished
  • 1½ tsp (7 mL) Mexican chili powder
  • ½ tsp (2 mL) ground cumin
  • 3 cups (750 mL) leftover cooked brown rice
  • 19 oz (540 mL) can black beans, drained and rinsed
  • 2 leftover baked (or grilled or roast) chicken breasts, shredded or chopped
  • ¼ cup (50 mL) chicken broth
  • flour tortillas
  • salsa
  • shredded cheese
  • chopped green onions
  • chopped avocado
  • yogurt or sour cream

Directions

  1. In a large skillet, cook the onion in the vegetable oil over medium heat just until softened - about 5 minutes. Add the garlic, chili powder and cumin and cook, stirring, for another minute or two. Add the rice, black beans, chicken and chicken broth and continue to cook, tossing gently, until everything is heated through.
  2. Roll up mixture in warmed tortillas and garnish with toppings.

Sorry, there is no nutrition information available for this recipe.

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