- In a skillet, heat oil over medium-high heat; fry onion, garlic, salt and pepper until softened, about 3 minutes. Add chicken, jalapeno, red pepper, beans and salsa; cook, stirring, until chicken is no longer pink inside. Approx. 10 minutes. Let cool.
- Spoon about 3/4 cup of the filling down the centre of each tortilla; sprinkle each with 1/4 cup of the cheese.
- Fold in bottom edge, then sides; roll up. Place, seam side down, in a greased 13" x 9" glass baking dish. Sprinkle remaining cheese over top.
- Bake in a 400F oven until golden and hot, and cheese is melted, about 15 minutes. Serve with sour cream.
Tuesday, September 28, 2010
Chicken and Black Bean Burritos
CHICKEN AND BLACK BEAN BURRITOS
1 tbsp EVOO
1 onion, chopped
2 cloves garlic, minced
1/4 tsp each salt and pepper
4 boneless, skinless chicken breasts, cubed
1 jalapeno pepper, seeded and minced
1 sweet red bell pepper, chopped
1 can (19 oz/540 mL) of black beans, drained and rinsed
1 cup salsa
8 large whole wheat or flax soft tortillas
2 1/2 cups shredded Cheddar or Monterey Jack cheese
1/2 cup light sour cream
*Freezing Instructions: After sprinkling with remaining cheese, let unbaked burritos cool for 30 minutes. Refrigerate until cold. Cover and overwrap with heavy-duty foil (or wrap individually in heavy-duty foil) and freeze for up to 1 month. Bake from frozen, loosely covered with foil in 400F oven until golden and hot, and cheese is melted. Approx. 25 minutes.