Chicken Bean Burritos
Where else can you get 120% of your daily recommended intake of vitamin C and 53% of your daily recommended intake of fiber in a single dish? This delicious dinner entrée is kid-friendly, quick and fun to eat. Whip up a simple green salad on the side and you're good to go. Arriba!
Prep Time: 20 minutes
Total Time: 35 minutes
- 8 (8-in.) whole wheat or chili-seasoned flour tortillas
- 1 can (15 oz.) pinto beans or black beans, rinsed and drained*
- 1 cup Kellogg's® All-Bran® Complete® Wheat Flakes cereal Buy Now
- 1 can (4 oz.) diced green chile peppers, drained
- 1 cup finely chopped, cooked chicken
- 1 cup (4 oz.) shredded reduced-fat Monterey Jack cheese with jalapeno peppers
- 1 cup (4 oz.) reduced-fat cheddar cheese
- 1/3 cup sliced green onions
- 3/4 cup salsa
- 1/2 cup fat-free sour cream
- Chopped fresh cilantro or parsley (optional)
1. Tightly wrap tortillas in foil. Bake at 350ºF for 15 minutes or until softened.
2. Meanwhile, use back of spoon to slightly mash beans. Stir in cereal and chile peppers. Spread bean mixture on each tortilla just below center. Sprinkle beans with chicken, cheese and onions. Fold tortilla edge over filling. Fold in sides. Roll up. Secure with toothpicks, if needed.
3. On baking sheet coated with nonstick cooking spray, place tortillas, seam side down. Bake at 350ºF for 15 minutes or until heated through. Spoon salsa and sour cream on top. Sprinkle with cilantro, if desired.
*Note: Lower sodium by substituting dried beans for the canned beans. In medum saucepan combine 3 cups water and 3/4 cup dry pinto beans or dry black beans. Bring to boiling. Reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Let stand, covered, for 1 hour. Drain. Rinse. Retun beans to saucepan. Add 3 cups fresh water. Bring to boiling. Reduce heat. Simmer, uncovered, for 1 hour or until beans are tender. Drain. Use as directed above in recipe.