Black Bean Chicken Burritos

Name: Black Bean Chicken Burritos
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 8 servings
Ingredients: 1 pound ground chicken; 1 small green pepper, chopped; 1 small sweet red pepper, chopped; 1 small onion, chopped; 1 tablespoon canola oil; 1 jalapeno pepper, seeded and finely chopped; 2 garlic cloves, minced; 1 can (15 ounces) black beans, rinsed and drained; 1 can (10 ounces) diced tomatoes and green chiles; 1 cup fresh or frozen corn; 2 teaspoons chili powder; 1 teaspoon ground cumin; 1/2 teaspoon salt; 1/2 teaspoon paprika; 1/4 teaspoon pepper; 8 flour tortillas (8 inches); Sour cream, shredded cheddar cheese, shredded lettuce and fresh cilantro leaves, optional

I try to hide as many veggies as possible in these burritos. Another way I bump up the nutrition level is by using thinly sliced cabbage instead of regular iceberg lettuce. The filling freezes well, so double the recipe! —Jeni Pittard, Statham, Georgia

Ingredients

1 pound ground chicken
1 small green pepper, chopped
1 small sweet red pepper, chopped
1 small onion, chopped
1 tablespoon canola oil
1 jalapeno pepper, seeded and finely chopped
2 garlic cloves, minced
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chiles
1 cup fresh or frozen corn
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
8 flour tortillas (8 inches)
Sour cream, shredded cheddar cheese, shredded lettuce and fresh cilantro leaves, optional

Directions

In a large nonstick skillet, cook chicken over medium-high heat until no longer pink, breaking into crumbles, 4-6 minutes; drain and remove from skillet.
In the same skillet, saute peppers and onion in oil until lightly browned and crisp-tender, 2-4 minutes. Add jalapeno pepper and garlic; saute 1 minute longer. Stir in beans, tomatoes, corn, seasonings and chicken. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is evaporated, about 5 minutes. Serve in tortillas, with optional toppings as desired.

Test Kitchen tips

This recipe is easy to adapt to whatever ingredients kids (and adults) most enjoy.

Leave the seeds in the jalapeno pepper for extra heat.

Nutrition Facts

1 burrito: 325 calories, 10g fat (2g saturated fat), 38mg cholesterol, 678mg sodium, 42g carbohydrate (2g sugars, 5g fiber), 17g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1/2 fat.

Originally published as Chicken Fajita Burritos in Simple & Delicious August/September 2018

Reviews

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Average Rating:

suefetzer

Jul 2, 2019

i am hesitant to try new recipes without ant reviews yet but I am so glad I did with this one! I made it exactly as it is but without the corn. Its very flavorful and it made a lot! I will be freezing half of this for another time