Chicken and Bean Burritos Recipe

Name: Chicken and Bean Burritos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup brown rice; 2 cloves garlic; 1 smashed, 1 minced; Kosher salt and freshly ground pepper; 1/2 pound (about 2 cups) frozen diced butternut squash, thawed; 1 cup shredded rotisserie chicken, skin removed; 1 15 -ounce can black beans; 1 cup grape tomatoes; 1/2 cup fresh cilantro; 1/4 cup pickled jalapeno peppers, plus 2 tablespoons pickling liquid; 4 8 -inch whole-wheat tortillas, warmed; 1/2 cup shredded reduced-fat cheddar cheese; 1 avocado, sliced; Plain low-fat yogurt or sour cream, for serving (optional)

Servings: persons

1/2 cup brown rice
2 cloves garlic; 1 smashed, 1 minced
Kosher salt and freshly ground pepper
1/2 pound (about 2 cups) frozen diced butternut squash, thawed
1 cup shredded rotisserie chicken, skin removed
1 15 -ounce can black beans
1 cup grape tomatoes
1/2 cup fresh cilantro
1/4 cup pickled jalapeno peppers, plus 2 tablespoons pickling liquid
4 8 -inch whole-wheat tortillas, warmed
1/2 cup shredded reduced-fat cheddar cheese
1 avocado, sliced
Plain low-fat yogurt or sour cream, for serving (optional)

1
Heat a medium skillet over high heat.
2
Add the rice and smashed garlic and cook, stirring, until fragrant, 2 to 3 minutes.
3
Add 1 cup water, season with salt and pepper and bring to a boil.
4
Add the squash and reduce the heat to low; cover and simmer, undisturbed, about 25 minutes.
5
Sprinkle the chicken over the rice mixture, cover and remove from the heat.
6
Meanwhile, make the bean salsa: Drain and rinse the beans, quarter the tomatoes and chop the cilantro and jalapenos.
7
Toss with the pickling liquid and minced garlic in a bowl.
8
Season with salt and pepper.
9
Stir the chicken-rice mixture and spoon it down the center of each tortilla, then top with half of the bean salsa and sprinkle with the cheese.
10
Fold in the sides and roll up.
11
Slice in half and serve with avocado, the remaining bean salsa and yogurt, if desired.
12
Per serving: Calories 497; Fat 15 g (Saturated 3 g); Cholesterol 25 mg; Sodium 620 mg; Carbohydrate 70 g; Fiber 11 g; Protein 24 g
13
Photograph by Antonis Achilleos

703

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup brown rice, 2 cloves garlic; 1 smashed, 1 minced, Kosher salt and freshly ground pepper, 1/2 pound (about 2 cups) frozen diced butternut squash, thawed, and more.

Yes, Chicken and Bean Burritos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Bean Burritos

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