Easy Chicken and Bean Burritos
Recipe: #703
October 17, 2011
Categories: Chicken, Mexican Cinco de Mayo, Boneless Pieces, Mexican Chicken, more
"Normally, I'm not excited about recipes that incorporate canned soup in the sauce, but this one is a winner I found this recipe on the Campbell's Kitchen web site, but modified the ingredients to fit our preferences -- smaller low-carb whole wheat tortillas instead of regular flour tortillas, PAM instead of veg oil, frozen grilled chicken instead of canned chicken, and green pepper."
Original is 4 servings
Ingredients
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- TOPPINGS
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Nutritional
- Serving Size: 1 (252.1 g)
- Calories 548.6
- Total Fat - 27 g
- Saturated Fat - 8.5 g
- Cholesterol - 95.3 mg
- Sodium - 1857.7 mg
- Total Carbohydrate - 39.6 g
- Dietary Fiber - 6.2 g
- Sugars - 2 g
- Protein - 36.4 g
- Calcium - 92.6 mg
- Iron - 3.6 mg
- Vitamin C - 2.1 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Heat a 10
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- If using frozen chicken, make sure it is completely thawed before beginning the recipe.
- For a healthier option, use low-fat or fat-free versions of the condiments for topping.
- Substitute olive oil for cooking spray- the olive oil will provide a richer flavor and more healthy fat than the cooking spray.
- Substitute black beans for white beans- the black beans will add more fiber and protein to the dish than the white beans.
Vegetarian Burritos Replace the grilled chicken with 1 (15-ounce) can of black beans, drained and rinsed. Add 1/2 teaspoon of ground cumin and 1/4 teaspoon of chili powder to the onion, green pepper, and garlic powder before sautéing.
Veggie Fajita Burritos Replace the grilled chicken with 1 (15-ounce) can of black beans, drained and rinsed. Sauté 1/2 cup of sliced mushrooms, 1/2 cup of sliced bell peppers, 1/2 cup of sliced onions, and 1/4 teaspoon of garlic powder in a tablespoon of olive oil until the vegetables are tender. Add 1/2 teaspoon of ground cumin and 1/4 teaspoon of chili powder to the vegetables before serving.
RECOMMENDED DISH: Cilantro Lime Rice - This fragrant and flavorful rice dish is the perfect accompaniment to the Easy Chicken and Bean Burritos. The zesty lime and cilantro flavors will add a delicious brightness to the meal.
RECOMMENDED DISH: Mexican Street Corn - This classic Mexican side dish is the perfect complement to the Easy Chicken and Bean Burritos. The sweet and spicy flavors of the roasted corn will add a delicious crunch to the meal.
FAQ
Q: What kind of tortillas should I use?
A: Low-carb whole wheat tortillas are recommended for this recipe.
Q: How long should I cook the tortillas?
A: Cook the tortillas for about 2 minutes on each side, or until lightly browned.
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Fun facts:
Fun Fact 1: The burrito is a Mexican-style dish that has been around since the early 1900s. It is believed to have originated in the Mexican state of Chihuahua, where it was called "burro" meaning donkey. The name was changed to burrito in the 1940s.
Fun Fact 2: Burritos have become increasingly popular in the United States, with celebrity chefs such as Bobby Flay and Guy Fieri featuring their own versions on their TV shows. Burritos are now a staple in many American households, with variations of the dish being served in restaurants and fast-food chains around the country.