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Chicken and black bean burritos recipe  Share this recipe on FacebookEasy chicken and black bean burritos. Tortillas are filled with a chicken, black bean and tomato sauce, topped with cheese and sour cream, rolled up and served with typical Mexican condiments such as sour cream, guacamole, salsa etc. You can use low fat sour cream and cheese for a healthier version of this recipe.
Preparation time: 5 minutes, Cooking time: 30 minutes, Serves: 2
Ingredients For the tomato sauce
1 (14 oz.) can tomatoes
1 small onion, finely chopped
1 clove garlic, minced
1 Tbsp olive oil
1/2 tsp dried oregano
For the buritos
8 oz. cooked chicken breast, chopped or shredded
1 (8 oz.) can cooked black beans, rinsed and drained
1 Tbsp fresh lime juice
4 (10 inch) flour tortillas
1/4 cup shredded cheddar, Monterrey Jack or similar cheese
1/4 cup sour cream
2 Tbsp chopped fresh coriander
Directions Make the tomato sauce
In a saucepan over medium-high heat add the olive oil, onion and garlic. Cook for a few minutes stirring constantly, add the oregano and tomatoes, lower heat and simmer for 30 to 45 minutes, or until the sauce thickens.
Make the burrito filling
Combine the chicken, beans and tomato sauce in a saucepan over
medium heat. Bring to a boil and simmer, stirring occasionally, for about 10 to 12 minutes, until the liquid
evaporates. Add the lime juice and stir.
Heat the tortillas in the oven (wrapped in aluminum foil) for about 15 minutes or in the microwave (in a plastic bag) at highest setting for 30 seconds.
Take a tortilla and spoon 1/4 of the chicken and black beans mixture along the center. Top with a tablespoon of the shredded cheese, a tablespoon of sour cream and a bit of coriander. Fold the ends of the tortilla over and roll to complete the burrito.
Serve immediately with extra sour cream, guacamole, salsa or any other Mexican condiments.
Notes and tips To cook the chicken, place it in a deep saucepan or cooking pot, cover with water, add one or two cloves of garlic, one small onion, season with salt and black pepper and simmer on very low heat for 30 to 45 minutes.
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