Chicken and Black Bean-Stuffed Burritos

Jared and I are still baffled as to why these burritos are so incredible. We've made them three times in the last two weeks!

A few notes: I always use uncooked flour tortillas (so so so worth it), and I use taco seasoning, which is essentially the same thing as their seasoning mix. I also use whatever salsa happens to be in my fridge and I use baked chicken breast (bake in the oven at 425 in a little olive oil and sea salt and pepper covered in foil for about 30 minutes - remember my favorite trick: you can shred the chicken in about one minute with a hand blender!) rather than rotisserie chicken. One more thing, I serve it with corn tortilla chips on the side. Avocado, bell peppers, tomato, whatever could easily be thrown on top for some extra nutritional value.

You can find nutritional information here. Hope you like it as much as we do!

Chicken and Black Bean-Stuffed Burritos

(photo via Cooking Light)

Total: 30 minutesYield: 4 servings (serving size: 1 burrito)
Ingredients
1/4 cup water
2 tablespoons fresh lime juice
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
2 cups shredded rotisserie chicken breast
1/4 cup thinly sliced green onions
3/4 cup canned black beans, rinsed and drained
1/2 cup refrigerated fresh salsa
4 (8-inch) flour tortillas
1/2 cup shredded Monterey Jack cheese
Cooking spray

Preparation
1. Bring first 6 ingredients to a boil in a small saucepan. Stir in shredded chicken and green onions.
2. Combine beans and salsa. Spoon 1/4 cup bean mixture and 1/2 cup chicken mixture down center of each tortilla; sprinkle with 2 tablespoons cheese. Roll up.
3. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add 2 burritos. Place a cast-iron or other heavy skillet on top of burritos, and cook for 3 minutes on each side. Remove from pan, and repeat procedure with the remaining 2 burritos.