Chicken and Bean Burrito Verde

Chicken and Bean Burrito Verde
Photo by www.foodnetwork.com

Ingredients

  • 4 teaspoons olive oil
  • 1 small onion, diced
  • 2 cloves of garlic, minced
  • ½ teaspoon ground cumin
  • 1 15-ounce can of low-sodium white beans, rinsed and drained
  • ½ cup low-sodium chicken broth
  • ½ teaspoon, plus a pinch, of salt
  • + 10 more ingredients
    • 2 cups lightly packed shredded romaine lettuce (about 3 large leaves)
    • 1/3 cup fresh cilantro leaves
    • 2 teaspoons fresh lime juice
    • Freshly ground black pepper
    • 4 whole wheat flour tortillas (about 9 inches in diameter)
    • 2 cups shredded cooked chicken, skinless (a breast and thigh of a rotisserie chicken)
    • 1 jalapeno finely diced
    • ½ ripe avocado, thinly sliced
    • ½ cup tomatillo salsa
    • ½ cup low-fat Greek-style yogurt

1. Heat 2 teaspoons of the oil in a medium skillet. Add the onion and cook until translucent, about 3 minutes. Add the garlic and cumin and cook for 30 seconds more. Add the beans, broth and 1/2 teaspoon of salt and cook until warmed through, about 2 minutes. Transfer the bean mixture to the smal...

View full recipe at SpringPad

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