|Preparation Time||20 Minutes|
|Cook Time||30 Minutes|
|Total Time||50 Minutes|
|Main Ingredient||Black Beans; Chicken|
|Category||Beans & Legumes; Poultry|
|Type||Main Dish; Side Dish|
|Cook Method||Stove Top; Baking|
|Diet||Low Calorie; Low Fat; Low Carb; Low Cholesterol; High Protein|
1 can (15 ounces) black beans, drained and rinsed
2 green onions, chopped
1 tablespoon lemon juice
1/4 teaspoon cumin, ground
1/2 teaspoon salt, divided in half
4 boneless, skinless chicken breasts
1/4 teaspoon chili powder
1/4 teaspoon black pepper, ground
1/2 cup pepper jack cheese, grated
Four 9-inch flour tortillas
Preheat the oven to 350ï¿½F.
Combine the black beans, green onions, lemon juice, cumin, and 1/4 teaspoon of the salt in a small bowl.
Rub the chicken breasts with the chili powder, the black pepper, and the remaining 1/4 teaspoon of salt.
Cook the chicken in a skillet over medium-high heat (350ï¿½F in an electric skillet) for 5 minutes. Turn and cook until done, 4-5 minutes longer.
Let the chicken cool, then slice into strips or chunks.
Divide the cheese evenly among the tortillas. Top the cheese with equal amounts of chicken and black bean salsa mixture.
Roll up the burritos and wrap each one in foil.
Bake the burritos until the cheese melts, about 15 minutes.
Refrigerate the leftovers within 2-3 hours.
Calories: 210 cal
Saturated fat: 4g
Polyunsaturated fat: 0g
Monounsaturated fat: 0g