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CHICKEN AND BLACK BEAN BURRITOS Recipe

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This recipe for CHICKEN AND BLACK BEAN BURRITOS is from LAUTT FAMILY COOKBOOK, 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:  
1 BOX SPANISH RICE
1 TBS. VEGETABLE OIL
1 LB BONELESS CHICKEN BREAST, CUT INTO 1/2 INCH PIECES OR STRIPS
1 PKG. TACO SEASONING
2/3 CUP WATER
1 CAN BLACK BEANS DRAINED, RINSED
1 CAN PETITE DICED TOMATOES, DRAINED
1/3 CUP SLICED GREEN ONIONS, ABOUT 5 MEDIUM
1/2 CUP FRESH CILANTRO
1 MEDIUM RED BELL PEPPER CHOPPED
16 OZ. SOUR CREAM
1 1/2 CUPS SHREDDED CHEESE OR MEXICAN BLEND
1 PKG. FLOUR TORTILLAS, HEATED.
EXTRA TOPPINGS= GUACAMOLE, SALSA, SOUR CREAM, AND SHREDDED CHEESE.
Directions:
Directions:
In a 3 qt. sauce pan, make rice as directed on package, omitting butter.
In a 10 in. skillet, heat oil over medium-high heat 1-2 minutes.
Add chicken, cook 3-4 minutes, stirring occasionally, until no longer pink in center.
Stir in taco seasoning mix and water. Cook 3-4 minutes, stirring occasionally, until most of liquid is absorbed.
Stir chicken mixture, beans, tomatoes, peppers, onions and cilantro into hot rice mixture. Then stir in sour cream and cheese. Cook until hot, stirring occasionally.
Spoon slightly less than 1 cup chicken mixture down center of each warm tortilla.
Top with cheese. Fold bottom of each tortilla 1 in over filling. Fold in sides, overlapping to enclose filling. Fold top over sides.
Serve with extra toppings.

 

 

 

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