In honor of our neighbor to the south’s Independence, I decided to make a little Mexican meal for dinner. I was really craving some burritos, so I came up with these. They were super good. Ole!
Chicken and Black Bean Burritos
Ingredients:
4 chicken breasts sliced into strips
1 1/2 tsp. garlic salt
1 tsp. ground black pepper
1 medium onion sliced
1/2 cup salsa
2 tbs. cilantro chopped
1 recipe salsa rice and beans (recipe follows)
Directions:
-heat a non-stick skillet with cooking spray over medium-high
-season the chicken with the garlic salt and pepper and add to hot skillet
-saute the chicken, adding the salsa halfway through cooking time (after about 4 minutes)
-continue sauteing chicken until cooked through
-Add chicken to prepared rice and beans and mix
-Add cilantro and stir to combine
-spoon mixture into bottom third of burrito wrap. Fold the bottom up and the sides in and roll up to close. Serve with salsa, sour cream and or guacamole.
Salsa Rice and Beans
Ingredients
1 cup quick cooking brown rice
2 cups chicken broth (low sodium)
1 (15 oz) can black beans, rinsed and drained
1/2 tsp. ground cumin
1/2 cup salsa
Directions
-in a saucepan over high heat, stir together the rice and cumin
-add the chicken broth and salsa - bring to a boil
-reduce heat to low/medium-low and simmer for 10-12 minutes
-after 5 minutes, add in the black beans and stir to heat through
