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Bean & Rice Burritos Recipe

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This recipe for Bean & Rice Burritos is from Chosun Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cooking spray
1 lb. skinless, boneless chicken breast, cut in strips, optional
1/2 c. onion, chopped
3 cloves garlic, minced
1-2 tsp. chili powder
1 (14 oz.) can chopped tomatoes, undrained
1 can kidney or pinto beans
3 c. cooked brown rice
12 -24 flour tortillas
12 oz. reduced fat cheddar cheese, shredded, optional
Toppings: salsa, lettuce, tomato, fat-free sour cream
Directions:
Directions:
Spray large skillet with cooking spray. Combine the chicken, onion, garlic and chili powder. Cook together in skillet until chicken is done. Add tomatoes. Heat until warm. Stir in beans and cooked brown rice. Preheat oven to 350ºF. Spoon 1/4 c. mixture down center of each tortilla and sprinkle with shredded cheese, if desired. Fold tortilla over mixture and place in 9x13 in. baking dish sprayed with cooking spray. May take multiple baking dishes. Burritos can now be frozen up to 1 month, placed in refrigerator for 24-48 hours before baking or baked immediately. Bake until heated through, approximately 20 minutes. Serve with salsa, lettuce, tomato, and fat-free sour cream. Makes 12 or more burritos.

 

 

 

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