Black Bean Burritos with Chicken
8 oz. cooked chicken breast, chopped
8 oz. can cooked black beans, rinsed and drained
14 oz. can Mexican-style stewed tomatoes
1 Tbsp fresh lime juice
4 10-inch round flour tortillas
1/4 cup cheddar cheese, shredded
1/4 cup low-fat sour cream, divided
2 Tbsp fresh cilantro, chopped
Additional Sour Cream, Guacamole, or Salsa for garnish
Combine chicken, beans, and tomatoes in a saucepan over
moderate heat. Simmer, stirring occasionally, until most
of the liquid evaporates, usually about 10 minutes. Stir
in the lime juice. Meanwhile, heat tortillas in microwave
or stove top according to the manufacturer's directions.
Spoon the chicken mixture down the center of each tortilla.
Top each tortilla with about a tablespoon each of shredded
cheddar cheese and sour cream. Sprinkle on a bit of fresh
cilantro and fold the ends of the burrito over, then roll
to complete assembly. Serve immediately with additional
sour cream, guacamole, or salsa for garnish.
Submitted by Lynn O and Denise B
International Dishes
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