Chicken & Black Bean Burritos
Ingredients40 m servings 465 cals
- Heat the oil in a 10-inch skillet over medium heat. Add the onion, red pepper and jalapeno pepper and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Add the garlic and cook and stir for 30 seconds. Season with the salt and black pepper.
- Stir in the soup, chicken and rice and cook until the mixture is hot. Remove the skillet from the heat.
- Spoon 1 cup chicken mixture down the center of each tortilla. Sprinkle each with 2 tablespoons cilantro and the juice from 1 lime wedge. Fold up the sides of the tortillas around the filling then fold up the ends to enclose the filling.
Per Serving: 465 calories; 12.7 g fat; 63.3 g carbohydrates; 22.5 g protein; 35 mg cholesterol; 1099 mg sodium. Full nutrition
ReviewsRead all reviews 3
Made this as written and found it pretty bland. I'd rate it about 3.5 stars. It definitely needs something added to spice it up because the soup is not very flavorful. If I make it again, I w...
These were very good. It is a quick and nutritious dinner. I knew the mix was going to be bland, since the soup I was using (Kirkland's Southwestern Black Bean Soup) always needs extra seasoning...